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Anchovies in virgin olive oil , fished in the Cantabrian Sea during the months of April, May and June. They are salmon-brown in color, uniform and unblemished, with silver flecks on the side of the skin , which testify to the sobao a trapo. These anchovies are meticulously boned , their textureis meaty and consistent and their flavor is clear and deep , with a good balance between the fish and the salting , without being salty.