Spring anchovies are used, which is the time of year when the fish has less fat. They are cleaned and placed neatly in barrels in layers, alternating with sea salt. After a minimum of 8 months in brine, they are filleted, removing the salt, spine, and skin, and then packed in olive oil. This results in a smooth and firm anchovy. They are previously treated against anisakis. Short description: The exquisite Cantabrian anchovy. Tasting: Ideal to eat alone or accompanied by fresh cheese, in a gilda, with bonito, with peppers,... For an original tapa, we suggest combining the anchovy with fresh cheese and serving it with a cone of salty biscuit or puff pastry, wrapped in a freshly made crepe, or topping a mini pizza with Gruyere cheese, tomato, and fresh basil. Store in the fridge once opened. It maintains its expiration date as long as it is kept covered in oil. Nutritional information: Nutritional Information 100g Energy value (kcal) 852 Kj / 203 Kcal Fats (g) 9.7 g Of which saturates (g) 2.2 g Carbohydrates (g) 0 g Of which sugars (g) 0 g Proteins (g) 29 g Salt (g) 9.25 g Allergens: Allergen information: Fish.