Cantabrian anchovy fillets

Premium-quality anchovies come from the Engraulis encrasicholus species and are found in the Mediterranean and Cantabrian Seas. Its optimum capture time is between April and June, which is when it’s at its best in terms of fat and flavour. 

It’s a semi-preserved product, meaning unlike other preserved goods it’s not subjected to a sterilisation process, as the heat would spoil the anchovies. The preparation of the anchovies for subsequent tinning is a delicate and painstaking craft, involving salting, pressing, resting, drying, packing and tinning.

The product is obtained from anchovies through a controlled maturation process in a heavily salty environment, which gives the final product specific organoleptic characteristics.

Commercial name: Anchovy fillets in olive oil "Serie Limitada"

Scientific name: Engraulis encrasicolus

FAO code (3-alpha): ANE

Catch or farming area: FAO 27 (Cantabrian Sea)

Production method: Wild caught / Extractive fishing

Fishing gear or production system:

Physical state: Semi-preserve / Fillets

Commercial presentation: Anchovy fillets in olive oil

Net quantity: 50 g (Drained weight: 28 g) (Note: SL1 format. Also available in 180g/125g, 110g, 120g/61g, 550g/300g, and 100g/60g)

Ingredients: Anchovy (Engraulis encrasicolus), olive oil, and salt.

Allergens: Contains: fish.

Nutritional information (per 100 g of drained weight):

Energy value: 803 kJ / 192 kcal

Fat: 11.0 g

of which saturates: 2.3 g

Carbohydrate: 0.3 g

of which sugars: 0.0 g

Protein: 23.0 g

Salt: 11.3 g

Storage conditions: Keep refrigerated between 5 °C and 12 °C.