Ortiz Anchovies in olive oil
These anchovies come from the Cantabrian sea. This is called the best area for these fish. The anchovies are caught in April, May and June (purse seine nets method).
When just caught, the largest anchovies are decapitated and placed in tins with the correct amount of salt.
Then the anchovies are placed in a fan shape and a layer of salt is placed on each layer. Then it is pressed firmly to remove the fat so that the fish can ripen. The anchovies are then aged for 8 months in maturing cellars where the temperature and humidity are well controlled.
Ultimately, the fish are manually cleaned, filleted and put on oil.
Content: 47.5 grams
Country of origin: Spain