Anchoas Sanfilippo has borne its name for five generations, crafting anchovies in salt. The current generation continues the family tradition, producing anchovies in salt with the same recipes taught by Sicilian relatives. A guiding principle has always been to preserve traditional methods dating back to the Phoenicians, ensuring a product that remains exclusive. Each anchovy fillet is hand-cleaned to remove all bones and is preserved in olive oil.
Many consider the Cantabrian Sea to provide the finest raw material. “In addition to having the best product, we stand out for our salting process. It’s a family recipe that truly makes Sanfilippo anchovies different,” says Barbara Sanfilippo, part of the fifth generation of salters. “We fish in spring when the fish spawn in the Cantabrian Sea, that is the best time of the year,” she explains. “We only work fish that is in season, from April and May. The fat level in the fish is low at the time of capture, which allows salt to infiltrate more easily and yields a uniform maturation of the product,” notes Ignacio Sanfilippo, who represents the new generation leading the company.
Everything begins at the Santoña fish market in Cantabria. There, landed fish is weighed and auctioned among buyers. “After we review the samples, the boat captain and the fishermen’s guild set a starting price that then declines. When you believe you’ve reached the value you’re willing to pay, you press the button and stop,” Ignacio explains. “We strive to get the fish to our facilities as quickly as possible to begin the salting process. Then the fish moves to the maturation room. Between six and eight months, the product reaches its point of maturation,” Barbara elaborates.
After salting, each anchovy is hand-filleted, removing every bone. “We aim to preserve as much of the anchovy’s flavor as possible after salting. We use olive oil for the packing, but choose neutral ingredients to maintain the fish’s taste,” Barbara explains.
Origin in Sicily
Company leaders describe Sanfilippo as a story of tradition and immigration. “Our roots are Sicilian, my grandfather came to Spain in the early 20th century. We are meticulous about preserving the traditions handed down by our elders,” Ignacio notes. “We work so the final product maintains high quality, and that comes at a cost, but our customers accept this.”
Sanfilippo anchovies stand out during tastings as a distinct flavor. “We offer a unique taste through our method,” Ignacio says. “You can pair the anchovy with a fine champagne, but to perceive all the nuances of maturation and salting, you must taste it on its own—it’s the ham of the sea,” Barbara concludes.