Cantabrian anchovy fillets in olive oil
The anchovies of the Cantabrian Sea are considered the best in the world: the temperature of the waters of this sea allows the fish to grow more, accumulating more fat. This is the starting raw material: precious, more meaty and tastier. As soon as they are caught, the Acantilado anchovies are immediately cleaned, then processed, and preserved in salt to retain the intense flavor of the sea. The right maturation guarantees the exceptional taste of this high quality product. SSubsequently, to prepare the Acantilado anchovy fillets, the fish is filleted by hand by expert fillers who have handed down these techniques from generation to generation: it is a tecnique that has remained the same for 150 years. Finally, the fillets are placed in the tins together with the olive oil to begin their journey until they reach the most demanding palates.
Cantabrian anchovy fillets in olive oil at the table
Acantilado anchovy fillets are best enjoyed in purity to enhance all their characteristics: perfect cleanliness, size of the fillet, pulpy meat, typically brown-red color and delicate but intense flavor.
Traditionally on bread and butter or for a more original preparation on blinis with butter and grapefruit wedges. We also suggest with any salad with a Mediterranean flavor: tomatoes, onion, black olives; but also on tagliatelle with cherry tomatoes and citrus fruits or simply spaghetti and breadcrumbs.
Acantilado: fish excellences from seas of great traditions