Maison Arostéguy anchovy fillets are fished in spring in the Basque Country, and more specifically in Cantabria, in the north of Spain. They are the most prized because of the quality of their flesh, with a refined taste. Once caught, the anchovies are salted for at least 9 months and then prepared by hand so as not to damage the fillets. These Cantabrian anchovies, without skin or bones, have the particularity of being fairly salted. They are incredibly delicate.
Cantabrian Anchovy Fillets in Olive Oil
Cantabrian anchovies (Engraulis encrasicholus), olive oil, salt.