Processing anchovies in Cantabria is still a traditional art. Upon arriving fresh to the processing facility, they are gutted, placed in barrels with salt-layer separations and weighted to bring the water and fat to the surface. Once the fish has matured, about 3-7 months, it is washed, boned, and canned with high quality olive oil.

Anchovies are high in Omega-3 fatty acids which help in the prevention of cardio-vascular disease and reduce cholesterol. They are also rich in iodine, calcium, Vitamins A, D, B12, B6, B2 and  unsaturated fatty acids such as linoleic acid.

These exquisite anchovies, packed in the finest Spanish olive oil, are hand-packed according to traditional methods using carefully selected fresh fish harvested off the Cantabrian Coast in the north of Spain.