Cantabrian Anchovies Spring Harvest
Couldn't load pickup availability
The Cantabrian anchovies are considered the most precious and best quality by connoisseurs; they are characterized by a firm, plump texture and their rich taste.
Only the best Cantabrian anchovies, from the species “Engraulis encrasicholus”, can become Calvisius: caught only during Spring, produced and hand-packed according to time-honored methods.
Upon arriving fresh to the processing facility, they are cleaned, placed in barrels with salt-layer separations and weighed to bring the water and fat to the surface. The fish undergoes a slow maturation process of at least 4 months, where the anchovy gets its pinkish hue and the appropriate aroma, and then it is washed, de-boned, and tinned with olive oil.
Net Wt. : 2.7 oz / 78 g
Images for illustrative purposes only.
The Cantabrian anchovies are considered the most precious and best quality by connoisseurs; they are characterized by a firm, plump texture and their rich taste.
Only the best Cantabrian anchovies, from the species “Engraulis encrasicholus”, can become Calvisius: caught only during Spring, produced and hand-packed according to time-honored methods.
Upon arriving fresh to the processing facility, they are cleaned, placed in barrels with salt-layer separations and weighed to bring the water and fat to the surface. The fish undergoes a slow maturation process of at least 4 months, where the anchovy gets its pinkish hue and the appropriate aroma, and then it is washed, de-boned, and tinned with olive oil.
Net Wt. : 2.7 oz / 78 g
Images for illustrative purposes only.
