The very best Cantabric Anchovy out of Spain. This food service selected anchovy is sweet and plump and delivers a long flavour profile, low in salt. The extra virgin olive oil is delicate creating a neutral background for this outstanding anchovy. Made in Santoña with anchovies of the Engraulis encrasicolus species from the Bay of Biscay. Anchovies are caught during April, May and June, when they have more fat, by seine fishing and prepared using artisanal methods. They are rinsed in brine and selected by size. The heads and viscera are removed and the fish are salt-cured for at least six months. Then the scales and skin are removed and the flesh cut from the backbone to give two fillets from each anchovy. Finally, they are packed in olive oil. Anchovies Don Bocarte stand out for their big size and their low salt content.
