Anchoa del Cantábrico

Anchoa del Cantábrico is a marketing term, not a legally protected designation; no European or Spanish registry confers protected status on it. The term is applied to salt-cured anchovy semi-conservas produced along the Cantabrian coast, associated with a collective mark dating from 2004. Its status in this catalogue is recorded as proposed, at quality tier T5.

Tasting notes

Cantabrian anchovy from Bay of Biscay, traditional salt-cured fillet preparation with Cantabrian/Basque maritime tradition (Santoña and Laredo are anchovy capitals). Pinkish-red fillet, firm meaty texture, intensely savory umami-savory flavor with clean salt-sea profile, characteristic high-quality preparation — Spain's most prestigious anchovies (premium tier).

HoReCa use

Fillets are served on toast with butter, incorporated into pintxos, and paired with Txakoli.

Packaging

• glass-jar-fillets-100g
• glass-jar-fillets-200g
• can-tin-fillets-50g
• can-tin-fillets-100g
• gift-pack-with-EVOO-200g
• professional-bulk-1kg