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European Anchovy: wholesale supply from Portugal
Fried whole, marinated in vinegar or salted for anchovy fillets. Fish to be eaten raw or marinated must first be frozen to control anisakis.
Overview
European Anchovy (Engraulis encrasicolus) is an oily fish rich in omega-3 fatty acids found in the North-East Atlantic and the Mediterranean. Its flesh is delicate and fine-grained, which makes it well suited to frying, marinating and curing and salting.
Gialmar supplies European Anchovy fresh and frozen, depending on season and landings. Fresh fish is bought at Portuguese port auctions through our branches, iced at once and delivered in our own refrigerated trucks. Frozen stock, held at our Tondela and Lajedo plants, covers the rest of the year.
We supply European Anchovy to wholesalers, retailers, restaurants, caterers, processors and importers in Portugal and international markets. Every lot is traceable from origin to delivery under our HACCP plan and IFS Food certification. MSC-certified supply is available for specific lines only, so please ask before ordering.
Available presentations: Whole. To receive a quotation, tell us the presentation, size grade, glazing for frozen product, packing format, volume and delivery point. We do not publish a price list, because prices follow season and landings; we confirm them per order.
Keep fresh European Anchovy on ice at 0–2 °C and use it within the shelf life on the label. Store frozen product at −18 °C or below and thaw it slowly in the refrigerator.
Engraulis encrasicolusScientific name
Pelagic fishCategory
Oily (omega-3)Fat content
Fresh and frozenSupply
Presentations
Whole
Whole European Anchovy, graded by size; gutting and cleaning on request.
Frequently asked questions
What is the scientific name of European Anchovy?
European Anchovy is traded as Engraulis encrasicolus, a pelagic fish found in the North-East Atlantic and the Mediterranean.
Is European Anchovy available fresh or frozen?
Both. Fresh supply depends on season and landings at Portuguese ports; frozen stock is available all year.
Which presentations of European Anchovy can I order?
Whole. Other cuts and packing formats can be discussed for regular volumes.
How is European Anchovy usually cooked?
Its flesh is delicate and fine-grained. Typical uses are frying, marinating and curing and salting.
How do I get a price for European Anchovy?
Send the presentation, volume and delivery point through the quotation form or to geral@gialmar.com. We reply with availability and a quotation; there is no public price list.
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View product →Request a quote for European Anchovy
Tell us the presentation, volume and delivery point. We reply with availability and price.