Cantabrian anchovies | 32 fillets

Angelachu anchovies are world renowned. The Santoña-based cannery’s anchovies are caught in spring in the Cantabrian Sea when they are at their leanest and best. They are then carefully hand-prepared and cured in salt for 12 months. When the anchovies emerge from the curing process Angelachu use fishing net to remove the excess salt rather than using too much salt water, thus retaining the rich flavour of the anchovy. These fillets come in a round tin - the pandereta - and are packed in high quality olive oil.