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.
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