Cantabrian sea known for antonomasia as the place from which the best salt anchovies in the world arrive, for size, consistency of meat and method of processing.
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Cantabrian sea known for antonomasia as the place from which the best salt anchovies in the world arrive, for size, consistency of meat and method of processing. Adding olive oil in conservation makes it a unique product.
The cantabric sea bathes the Spanish northern coasts, an area that reaches great depths, with a colder and clean water. These conditions allow the anchovies to grow beyond the size they normally find.
The best among the best fish in spring, when the anchovies of the cantabrian sea tend to rise to the surface. At this time animals are very close to depositing their eggs and concentrating their stocks of fat right in the future offspring and this action gives the fish a better taste makes better absorb salt to the fillets.
Cantabrian sea known for antonomasia as a place from which the best salt anchovies in the world arrive, for size, consistency of meat and method of processing. the addition of olive oil makes a product unequal.
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