THEY HAVE MADE THEIR WAY ONTO THE MENUS OF MANY RESTAURANTS, FROM HAUTE CUISINE TO ON-THE-ROAD COCKTAILS. THE KEY CONSIDERATIONS ARE EXPERIMENTATION AND THE WISH TO GIVE SATISFACTION.

CHARACTERISTICS

Thick and tasty, they have a pinkish colour tending to a tobacco hue, larger size and fleshier fillets.

FIGURES

A type of anchovy that generates value, with double-figure growth in sales in the last three years.

ORIGIN

The Cantabrian Sea, identified as FAO Zone 27, lies between the northern coast of Spain and the south-western coast of France.

THE SEA

Thanks to its cold, plankton-rich waters, anchovies grow larger and build up reserves of fat.

IMPORTANT FACT

Anchovies are caught from April to June, when their sensory characteristics are at their finest.

anchovies
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Cantabrian Sea

Cantabria