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Cantabrian Anchovies (Engraulis Encrasicholus) are captured between the months of March and June.

These filets of anchovies are characterized for their firmness and incomparable flavour which makes them one of the most beneficial and valued products for the most demanding gourmet. Rich in proteins and unsaturated fats, the anchovies contribute to reducing cholesterol and preventing cardiovascular diseases. They are also low in salt.