Cantabrian Anchovies in Olive Oil
Animosity toward anchovies is endemic, thanks to the prevalence of poor quality examples cursing supermarket shelves. THESE ANCHOVIES ARE THE ANTIDOTE. As mentioned by Bon Appétit Magazine: "...these are meatier, butterier, and have a richer ‘chovie flavor." Premium Cantabrian anchovies from the waters of northern Spain, wild-caught via sustainable fishing techniques and delivered fresh to the factory, presalted, cured in a "salmuera" brine of water, fat, and sea salt, and ultimately hand...
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