These premium Cantabrian anchovies from the waters of Northern Spain are wild-caught via sustainable fishing techniques and delivered fresh to the factory, pre-salted, cured in a “salmuera” brine of water, fat, and salt, and ultimately hand filleted and packed in olive oil. Cantabrian anchovies are famous for their quality, meaty fillets ranging from reddish brown to light caramel with flavor that is the ideal balance of oil, salt, and fish; nothing like anchovies found in typical supermarkets. For a quick pintxo skewer an anchovy fillet, a manzanilla olive, and a guindilla pepper on a toothpick to make the simple, classic “Gilda” found in bars throughout the San Sebastian. Pairs well with a good red wine from Rioja. European anchovies (Engraulis encrasicolus) are only found in the Cantabrian Sea and are one of the foremost delicacies in the Spanish tradition of preserving seafood and shellfish in jars and tins. With a short catch season that typically extends on ly from early march until the end of June, the unique qualities of the species, and the extensive work done by hand throughout the preservation process, the fillets command a premium price. 3.17 oz
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