Cantabrian anchovies

Olasagasti’s tinned anchovies are caught in spring, when in peak condition, in an area of the Cantabrian Sea that is MSC certified. They arrive fresh at the Basque-based cannery, and this marks the start of the careful preparation process. Century-old artisanal methods brought over from Sicily by Olasagasti’s founder Salvatore Orlando are followed to the letter as the anchovies are matured for close to a year to achieve the optimum taste. Store below 12C if not consuming soon; bring to room temperature before eating