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