Cantabrian Anchovies
The Cantabrian anchovy is one of the treasures of the Cantabrian Sea. It is a small and very delicate fish. It is traditionally caught during spring and undergoes several months of maturation in a salting process.
Unique anchovy fillets, with perfect firmness and just the right amount of salt
Tradition in its purest form with months of maturation
A classic recipe that's not only easy to savor but also to take anywhere
Perfect for spreading on toast, enhancing seafood sauces, rice dishes, pasta recipes, dressings, and canapés
With Omega 3, which will elevate your snacks and appetizers to a another level
Artisanal Cantabrian anchovies in olive oil, hand-cleaned one by one with precision tweezers. Each tin holds 13–15 fillets, matured for 1–2 years to achieve their rich, delicate flavor.
Cantabrian anchovies cured 1–2 years and preserved in a lemon & lime butter emulsion (85 g — 8–10 fillets). Chef-crafted with Restaurante GUNEA.
A chef‑crafted collaboration with Restaurante GUNEA — Cantabrian anchovies, hand‑cleaned and matured 1–2 years, preserved in fragrant herb butter.
Spring‑caught Cantabrian white anchovy fillets, gently marinated in fine wine vinegar.
A classic "spanish pincho": Cantabrian anchovy, Manzanilla olive, and piparra chilli skewered into a traditional “gilda.”
A classic spanish pintxo: spring‑caught Cantabrian marinated white anchovy, paired with Manzanilla olive and piparra chilli to create a perfectly balanced “gilda.”
A classic "spanish pincho": Cantabrian anchovy, Manzanilla olive, and piparra chilli skewered into a traditional “gilda.”