NARDIN

Beautiful, Large, and Firm: Three Simple Words to Describe Nardin Anchovies—The Best in the World

This Cantabrian gourmet excellence hides its secret in a raw material of unparalleled quality and in a time-honored tradition over a century old—the art of perfect salting. Time, passion, craftsmanship, and respect—these four values have always embodied the very essence of Nardin’s philosophy.

Nardin Anchovies: A Gourmet Treasure from Cantabria

The tradition of salted anchovies has deep historical roots, telling a story that smells of Sicily but speaks Spanish—or more precisely, Basque. But let’s start from the beginning, because origins matter—they shape the success of every great journey.

The art of salted anchovies was invented by the Sicilians. However, between the late 19th and early 20th centuries, the waters around Sicily saw a decline in anchovy populations, forcing the island’s fishermen to venture beyond the Pillars of Hercules and set their course for the Bay of Biscay.

There, in the Cantabrian Sea, they discovered not only anchovies of exceptional size, firmness, and beauty, but also that the Spanish didn’t recognize their potential. To them, anchovies were merely a humble fish, consumed fresh and not considered worthy of preservation.

Recognizing the hidden value of this abundance, a group of visionary Sicilians emigrated to Santoña, the anchovy capital of Cantabria.

Even today, most of Cantabria’s top anchovy producers are of Sicilian descent, carrying forward a century-old tradition of excellence

Nardin Anchovies: Only “Campaign” Anchovies, Only the Largest and Firmest

Even the Nardin family has Italian roots. The great-great-grandfather of Mila—who founded the company in Getaria 25 years ago with her husband Sebastian—was one of the daring Sicilians who arrived in the Basque Country and taught the locals the art of anchovy salting. Since then, not only have anchovies become an integral part of Spanish gastronomy, but the Spaniards have elevated them far beyond their Italian origins, turning them into a gourmet delicacy.

Anchovies are a migratory fish, arriving in the Bay of Biscay between April and May. The Basques call them “campaign anchovies” to distinguish them from those caught during the rest of the year. These spring anchovies are recognized as the best in the world—larger, firmer, and with a significantly higher fat content, allowing for perfect salting.

They are caught in large schools and purchased through a reverse auction known as the Dutch auction. Buyers gather at the market, waiting for the arrantzales (Basque fishermen) to return with their catches, eager to secure the supply for the entire year.

The Art of Salting

Nardin's mission has always been to preserve the knowledge of traditional salting techniques to create the finest natural preserves, using only local ingredients, while respecting the ecosystem and the raw materials. It is no coincidence that they still follow the same techniques used over 100 years ago. Just like fine wines, anchovies also require aging. That’s why they remain in cans, well-seasoned and under pressure, for about a year before being meticulously cleaned, dried, deboned, and hand-filleted—one by one—to keep them perfectly intact.

The entire process is manual, including the careful placement of fillets into cans or glass jars. That’s why Nardin relies on the same team of specialized artisans who have been with them for over a quarter of a century. This precious expertise is preserved and passed down through generations, ensuring an artisanal production that follows the "Km 0" philosophy: local workers, locally sourced fish, and a supply determined only by what the sea has to offer.

At Longino & Cardenal, we were among the first in Italy to discover the gourmet quality of these anchovies with their unique flavor and texture. A discovery that led us to grow together, transforming a supplier-client relationship into a true friendship. And after twenty years, we still place an order every week. And to think that this extraordinary product is the legacy of Grandpa Leonardo, affectionately known as “Nardin”.

We never tire of enjoying them on every occasion: from a seaside aperitif to the classic bruschetta with wholegrain bread and butter. The possibilities are endless—now it’s your turn to explore them all

Nardin and the Secret to the Perfect Anchovy

Time—plenty of it. Salt—but only sea salt. Cans—all of the same diameter. Anchovies—only the largest, firmest, and finest, caught exclusively in May in the Cantabrian Sea. A few simple ingredients, all 100% natural, form the alchemy behind this gourmet product. And there you have it—the secret of Nardin anchovies: a unique combination of locally sourced products, elevated by the century-old expertise of a family devoted to the art of salting.

But how does such a humble ingredient—a small fish caught in schools—become a gastronomic masterpiece? Like all great things, the preparation of salted anchovies requires time, care, passion, and above all, skill—perhaps even more than other artisanal processes. But the flavor it yields is worth every month of aging and every meticulous step.

Taste and texture improve over time—just like fine wine. Instead of maturing in a cellar, Nardin anchovies age embraced by salt and pressure. Once ready, they are rinsed and hand-filleted by skilled artisans, women who have dedicated over 25 years to crafting this culinary masterpiece