Cantabrian Anchovies in Olive Oil

The anchovies arrive at the seafood markets during the spring “Costera” season and, after a laborious 6-month maturation process, which gives them their intense flavor and texture, they are cut into fillets by hand, one by one, cleaning them with great care and dexterity as they are very delicate, and then canned in olive oil.To ensure perfect conservation, they must be fully covered in olive oil so that they keep all of their taste. Their perfectly balanced salty taste make them stand out among our other products.