Delicate brown anchovies, ideal for big savoury fish hit.
Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish.
When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand.
as. And you can use the escabeche sauce to make a dressing for tuna and white bean salad.
Anchovy (FISH) (Engraulis encrasicholus), olive oil, salt