In the 19th century, Sicilians arrived in Santoña in search of food. They introduced the technique of "Salting", to make anchovies (as they are known in their origin). The main advancement is the filleting of the anchovy, which after cutting and cleaning it by hand, is preserved in cans with fat for several months. This step was definitive in order to, over the years, make the leap to preservation in olive oil as we do in Mar de Santoña. Ingredients: Anchovies (fish), olive oil, and salt. Net weight: 120g. Drained weight: 60g. Semi-preserved: Keep between 5º and 2º. Once opened, keep refrigerated between 5º and 2º, covered in oil, consume within a maximum of 7 days.

NUTRITIONAL INFORMATION:

Average value per 100g:

• Energy value: 850Kj/203kcal
• Fats: 9.7g
• Of which saturated fatty acids: 2.2g
• Carbohydrates: 0g
• Of which sugars: 0g
• Proteins: 28.9g
• Salt: 9.2g