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The best anchovies from the Cantabrian Sea... with an unexpected twist.
We select only spring anchovies, when the boquerón arrives at its perfect level of fat. We clean them one by one, by hand, using traditional salting methods, and we refine them in oil until they reach the texture we seek: firm, meaty, and delicate.
And then... the smoke arrives.
A subtle, natural smokiness that enhances the flavor without masking it. It’s not about disguising the anchovy, but about elevating it to a higher level. More complexity. More depth. More umami. An anchovy that doesn’t just accompany an appetizer... it turns it into a ritual.
Perfect for enjoying on their own, on warm bread with butter, or with burrata and confit tomatoes.
If you thought you had tried everything when it comes to anchovies... wait until you try this.
You don’t need much for them to shine. In fact, the less, the better.
Ideas? Here are a few:
– On a warm toast with butter and lemon zest.
– With burrata and some roasted cherry tomatoes.
– On top of an open piparra pepper with a drizzle of good oil.
– Or simply... alone, with a glass of white wine and silence.
This is not an anchovy to hide in a salad. It’s an anchovy to show off.
ANCHOVY (Engraulis encrasicolus) (FISH) with a smoky aroma, Extra virgin olive oil, sunflower oil, and salt.
Catch area: Northwest Atlantic FAO 27
Storage method: Keep refrigerated between 0º and 8º C
The best anchovies from the Cantabrian Sea... with an unexpected twist.
We select only spring anchovies, when the boquerón arrives at its perfect level of fat. We clean them one by one, by hand, using traditional salting methods, and we refine them in oil until they reach the texture we seek: firm, meaty, and delicate.
And then... the smoke arrives.
A subtle, natural smokiness that enhances the flavor without masking it. It’s not about disguising the anchovy, but about elevating it to a higher level. More complexity. More depth. More umami. An anchovy that doesn’t just accompany an appetizer... it turns it into a ritual.
Perfect for enjoying on their own, on warm bread with butter, or with burrata and confit tomatoes.
If you thought you had tried everything when it comes to anchovies... wait until you try this.
You don’t need much for them to shine. In fact, the less, the better.
Ideas? Here are a few:
– On a warm toast with butter and lemon zest.
– With burrata and some roasted cherry tomatoes.
– On top of an open piparra pepper with a drizzle of good oil.
– Or simply... alone, with a glass of white wine and silence.
This is not an anchovy to hide in a salad. It’s an anchovy to show off.
ANCHOVY (Engraulis encrasicolus) (FISH) with a smoky aroma, Extra virgin olive oil, sunflower oil, and salt.
Catch area: Northwest Atlantic FAO 27
Storage method: Keep refrigerated between 0º and 8º C
