Cantabrian Sea anchovies are considered the best in the world and they are appreciated for their tasty meat and excellent organoleptic qualities. They are produced and packaged by hand following the ancient rules of tradition.
Fishing takes place in Spain in the Cantabria region. The anchovies used are the spring (caught between April and July), that is the period in which the fat is mostly concentrated in the eggs of fish. This process gives the product a tastier flavour and a more consistent meat, thanks also to the absorption of salt favored by a thicker layer of fat.