Large Cantabrian Anchovy Fillets
Solo la pesca di primavera, la più pregiata
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Anchovies from the Cantabrian Sea are considered the best in the market: very thick, tasty and pulpy, as
in this habitat they find the opportunity to feed abundantly and in well-oxygenated and cold water.
The fish, in this context, develops a delicate layer of fat, which particularly affects the inimitable taste.
Our anchovies come exclusively from the spring fishery, when the flesh is more tender and sweet, very different from the summer fishery, whose anchovies are decidedly less valuable (although they are still
“from the Cantabrian”). Their processing takes place exclusively in Spain.
The best anchovies in the world.
The Cantabrian catch holds a special place in the heart of every gourmet. The reason lies in the special conditions that characterize the Atlantic coast that washes the northern coast of Spain and the northwest coast of France.
An area particularly suited to the life cycle of fish, with cold, well-oxygenated waters. The anchovy is undoubtedly its main product.
Our Cantabrian anchovies are fished in the spring, just after spawning, the best period because of their significantly higher quality than in the summer. They differ from others in fillet size, fleshiness and flavor quality.
Characterized by a naturally flavorful and tasty flesh, Cantabrian anchoa is processed by hand, slowly and matured for several months in barrels between layers of sea salt. After that, the anchovies, ready for finishing, are rinsed with cold water, then hot and finally salted.
Our Cantabrian excellences bear the MSC and Dolphin Safe label, leading organizations in sustainable fisheries certification and catch traceability, whose purpose is to ensure the health of the world’s oceans. Products and their provenance are examined on the spot, ensuring adherence to its rigorous standards.
Anchovies from the Cantabrian Sea are considered the best in the market: very thick, tasty and pulpy, as
in this habitat they find the opportunity to feed abundantly and in well-oxygenated and cold water.
The fish, in this context, develops a delicate layer of fat, which particularly affects the inimitable taste.
Our anchovies come exclusively from the spring fishery, when the flesh is more tender and sweet, very different from the summer fishery, whose anchovies are decidedly less valuable (although they are still
“from the Cantabrian”). Their processing takes place exclusively in Spain.
The best anchovies in the world.
The Cantabrian catch holds a special place in the heart of every gourmet. The reason lies in the special conditions that characterize the Atlantic coast that washes the northern coast of Spain and the northwest coast of France.
An area particularly suited to the life cycle of fish, with cold, well-oxygenated waters. The anchovy is undoubtedly its main product.
Our Cantabrian anchovies are fished in the spring, just after spawning, the best period because of their significantly higher quality than in the summer. They differ from others in fillet size, fleshiness and flavor quality.
Characterized by a naturally flavorful and tasty flesh, Cantabrian anchoa is processed by hand, slowly and matured for several months in barrels between layers of sea salt. After that, the anchovies, ready for finishing, are rinsed with cold water, then hot and finally salted.
Our Cantabrian excellences bear the MSC and Dolphin Safe label, leading organizations in sustainable fisheries certification and catch traceability, whose purpose is to ensure the health of the world’s oceans. Products and their provenance are examined on the spot, ensuring adherence to its rigorous standards.
