Anchovies Fillets In Olive Oil
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Anchovies Fillets In Olive Oil

Controlled fishing, fleshy and tasty pulp thanks to the greater quantity of fat, the anchovies of the Cantabrian Sea are among the best and best known in the world. The careful craftsmanship of the fillets also includes salting and conservation techniques of Italian origin thanks to the Sicilian who was the first to discover their quality.

  • g. 140
  • g. 80
  • g. 250 in olio d'oliva
€4.20 (tax incl.) €3.82 (tax excl.)
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The Anchovies of the Cantabrian, despite being Spanish, are linked to our Sicilian tradition as to discover and appreciate their quality was a Sicilian from Trapani, Giovanni Vella Scatagliota. Before then, in fact, Spanish fishermen threw the anchovies back into the sea or used them as bait for the finest fish.

Scientific name: Engraulis encrasicolus

Controlled fishing: anchovies are only fished from April to July in the freezing waters of the Cantabrian Sea, located between the north of Spain and the south-west of France

Processing: careful and manual

Properties: large fillets, all of the same size; fleshy pulp, thicker and tastier due to the greater quantity of fat

Packaging: in sunflower oil or olive oil

To be enjoyed: alone, as a tapas, or on a slice of bread and butter

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