Cantabrian anchovies in olive oil 900 gr.

Spring anchovies are used, when the fish is at its leanest. They are cleaned and placed in orderly layers in barrels, interspersed with sea salt. After a minimum of 8 months of salting, they are filleted, removing the salt, the bone and the skin and are packed in olive oil. This way, a soft and smooth anchovy is obtained. They are previously treated against anisakis.