Spring anchovies are used, a time when the fish has less fat. These are cleaned and placed neatly in barrels in layers, alternating with sea salt. After a minimum of 8 months in brine, they are filleted, removing the salt, spine, and skin, and packaged in olive oil. This results in a smooth and tender anchovy. They are previously treated against anisakis. Short description: The exquisite Cantabrian anchovy. Tasting: Ideal to eat alone or accompanied by fresh cheese, as a gilda, with bonito, with peppers,.... For an original tapa, we propose to combine the anchovy with fresh cheese and serve it with a cone of salted biscuit or puff pastry, wrapped in a freshly made crepe or topping a mini pizza with gruyere cheese, tomato, and fresh basil. Keep refrigerated after opening. It maintains its expiration date as long as it is kept covered in oil. Nutritional information: Nutritional Information 100g Energy value (kcal) 852 Kj / 203 Kcal Fats (g) 9.7 g Of which saturated (g) 2.2 g Carbohydrates (g) 0 g Of which Sugars (g) 0 g Proteins (g) 29 g Salt (g) 9.25 g Allergens: Allergen information: Fish.