Features
The Cantabrian Sea overlooks the northern coast of Spain, in the area called FAO 27, and hosts a variety of anchovies that differs from those present in other seas. The Cantabrian Sea, cold, rich in plankton and with strong currents, offers the best environmental conditions for anchovies which develop particular characteristics here. To survive the harsh temperatures of these waters, anchovies grow more and accumulate a greater reserve of fat.
Fishing for Cantabrian anchovies takes place between the months of April and June, when the anchovies present their best organoleptic characteristics. After fishing, which takes place with full respect for the seabed and marine fauna, our master salters carry out a careful selection and within 6 hours carry out the salting in the nearby factories of Santona, Spain.
Ingredients
Anchovies, olive oil, salt.