The codes 0, 00 and 000 may appear in anchovy names, but should not be read as a universal legal classification applying to every producer. To understand a pack, check the product description, weight and, where stated, number of fillets. The code alone is not enough to compare different brands.
How presentation changes
A whole fillet suits a tasting in which shape and texture take centre stage. Pieces, often called trozos, can be practical when the fish is added to a dressing or distributed across several mouthfuls. The most visually impressive format is not automatically the most useful for every recipe.
Fillet counts help with planning
If a product page states ten fillets, you can plan a serving arrangement around that number. Do not infer the number of portions from the jar’s weight alone: a portion depends on the anchovy’s role in the menu. A small tasting might involve one fillet, whereas a shared dish calls for a different approach.
Three practical situations
Tasting: present fillets separately, keep accompaniments to the side and pay attention to serving.
Aperitif: choose a format that is easy to distribute over bread or crostini without overloading each bite.
Cooking: use pieces you can measure into a sauce or dressing, considering the saltiness of the whole dish.
For a restaurant, consumption after opening also matters. A large pack is convenient only if quantities and storage procedures are appropriate. At home, several smaller packs may make planning easier, but compare them against your own use rather than following a fixed rule.
How to compare two packs
Read the complete name, not just the code.
Check net weight, any drained weight and the fillet count.
Check ingredients and the covering medium.
Decide how you will present the fish.
Consider how much will remain after the first serving.
Two examples from the Magno selection
The 120 g 000 fillets, with ten fillets stated allow you to plan a tasting centred on the fillet. The Cantabrian Trozos in extra virgin olive oil offer a different format to consider for portioning and cooking.
These two products should not be placed in an automatic hierarchy. Before choosing, ask whether you want to showcase a fillet or incorporate anchovies into a dish. This question often clarifies a purchase better than a sequence of zeroes and helps you use what reaches the table well.
