Large Cantabrian anchovies | 14 fillets


Angelachu special-selection anchovies are caught in spring in the Cantabrian Sea when they are at their leanest and best, before being prepared and cured in the small family-run cannery in Santoña. Cantabrian anchovies increase in size as they swim west: the smaller ones are caught close to the Basque Country, the medium ones near Santoña, and these - the larger ones - off the coast of Asturias. The large fillets are presented in the hansa tin, the one likely to arrive at your table if you ask for a ración (a dish to share) in Spain. Try these on buttered toast or bread, or skewered with an olive and piparra pepper.


Energy, 911 kJ / 217 kcal
Fat, 12g
- of which: Saturates, 1.7g
Carbohydrates, 0.4g
- of which: Sugars, <0.4g
Proteins, 26.7g
Salt, 8g

Ingredients: anchovies (fish) (Engraulis Encrasicolus), olive oil, salt

Store between 5 and 12C; bring up to room temperature at least 30 minutes before consuming. Once opened, keep refrigerated, cover with olive oil and consume within seven days.

Weight: 115g

Purse seine, 2


Origin: Spain (Santoña, Cantabria)