Anchoa Fresca appears as a signature dish in 1 Spain cities. See each city's local variant and where to eat it.
Anchoa fresca (Cantabrian anchovy) · San Sebastián
Cantabrian fresh anchovy, salt-cured or vinegar-marinated, is the cornerstone of the Basque pintxo: a single fillet on toasted bread, dressed with olive oil and a curl of pickled vegetable, the canonical Basque counter snack.
The Cantabrian anchovy (engraulis encrasicolus) has anchored the Basque fishing industry from the 19th-century Bermeo and Getaria salting houses through the modern brine industry of Santona. The vinegar-cured version (boqueron) and the salt-cured version (anchoa) became the canonical pintxo bases in the 1940s, with Casa Vallés-style gildas using the cured fillets. Bar Txepetxa on Pescaderia in San Sebastian has cured white anchovies by a guarded family recipe since 1972, served on toasted bread with a dozen topping options. The Getaria boats land the anchovy fleet from April through July; the brine production runs year-round.
Where to eat in San Sebastián:
- Bar Txepetxa
- Antonio Bar
- Bar Sport