Ingredients: Anchovies (Engraulis encrasicolus), Olive Oil, Salt.
The tinned Anchovies from the Cantabrian Sea are bought directly from the fishing boats, only selecting the freshest and optimum-sized anchovies. These are salted and packed in traditional cans and cured for at least 20 months.
The anchovy fillets are prepared by hand and traditionally. Preparing a good anchovy requires three major factors: a long maturing period under a controlled temperature, the salted anchovies must be properly washed in order to achieve the right saltiness and finally slicing them “conscientiously” so as to cut and get rid of all the bones.
Yurrita Cantabrian Anchovy Fillets in Olive Oil are semipreserved, and should be kept cool during storage.
Canned anchovy fillets pictured as gildas with boquerones, garlic stuffed olives, guindillas.