Cantabrian anchovy fillets
  • Cantabrian anchovy fillets
  • Cantabrian anchovy fillets
  • Cantabrian anchovy fillets
  • Cantabrian anchovy fillets
Cantabrian anchovy fillets

Cantabrian anchovy fillets

Cantabrian Anchovy fillets in olive oil. The fillets are taken from the anchovies through a delicate and meticulous artisanal process. 12/14 fillets per tin.

Our anchovy fillets come in tins. Store them in a cool location or the fridge, between 5 and 12°C, and consume them in a period not exceeding 10 months from the date of manufacture.

Enjoy our special selection of artisan tinned products as part of extra special appetisers and salads.

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1 Item
1 Item x 7.70€ / Item = 7.70€

  • Description
    • Description

    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.

    Ingredients: Anchovies (Engraulis encrasicolus), olive oil and salt

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

    Nutritional information: (Per 100 g of product):

    - Energy value 542.5 kJ/ 129 kcal.

    - Fat 5.1 g

    of which saturates 0.9 g

    - Carbohydrate 0.3 g

    of which sugars 0.1 g

    - Protein 20.5 g

    - Salt 2.7 g

     Net Weight 90 g / Net Drained Weight 58 g

    Store in a cool, dry place between 5 and 12°C. Once opened, consume within 24 hours.

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.

Ingredients: Anchovies (Engraulis encrasicolus), olive oil and salt

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

Nutritional information: (Per 100 g of product):

- Energy value 542.5 kJ/ 129 kcal.

- Fat 5.1 g

of which saturates 0.9 g

- Carbohydrate 0.3 g

of which sugars 0.1 g

- Protein 20.5 g

- Salt 2.7 g

 Net Weight 90 g / Net Drained Weight 58 g

Store in a cool, dry place between 5 and 12°C. Once opened, consume within 24 hours.

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