BLUE FISH.Anchovy fillets in extra virgin olive oil - These anchovies belong to the species Engraulis Encrasicolus, the most tasty and prized in the market. After their coastal capture in the Cantabrian fishing ground (FAO 27), we clean them and proceed to their maturation in brine respecting a curing period between 10 and 15 months. Large catch.

Let us tell you a little about the company that makes this delight:

We want to share with you the enthusiasm with which since 2018, and in order to recover the family and artisan tradition, we began to make Cantabrian Anchovies in brine M. A. REVILLA®.

Our Cantabrian anchovies belong to the species Engraulis Encrasicolus, caught in the fishing grounds of the Cantabrian Sea during the spring catch. They are the most tasty and prized in the market.

After their capture, cleaning and maturation in brine (between 10 and 15 months), they are artisanally made with top quality raw material in our factory in Santoña (Cantabria). Our brand M. A. REVILLA® is committed to Don Miguel Ángel Revilla (President of Cantabria) to meet the following conditions.

By enjoying our anchovies, you are contributing to a good cause.

And their second brand Chabuca

With the same enthusiasm, in April 2016 the brand CHABUCA® was born, offering you an exquisite and varied selection of products in which you will discover flavors and textures that will remind you of "the Sea".

Our products are artisanally made with top quality raw material in our factory in Santoña (Cantabria). More information. We hope you enjoy them!