Arroyabe Anchovies in Olive Oil

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Processing anchovies in Cantabria is still a traditional art, and Arroyabe anchovies are produced and hand-packed according to time-honored methods. Upon arriving fresh to the processing facility, they are placed in barrels with salt-layer separations and weighted to bring the water and fat to the surface. Once the fish has matured for between 3-7 months, it is washed, de-boned, and tinned with olive oil. Use anchovies as a source of savory “umami” flavor in your dishes – toss with pasta, mix into sauces, or serve atop salads.

1 oz can


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