Cantabrian Anchovies 00 in EVOO — 8 Artisan Fillets | SalazonArte
Buy Cantabrian anchovies online, size 00, large fillets deboned by hand and packed in extra virgin olive oil. Artisan semi-preserved food.
Semi-preserved: best before approximately 6 months from purchase, always stored refrigerated. The exact date is on the product label.
Gauge 00: the top gauge of our selection — remarkably larger, thicker, and meatier fillets than those in conventional cans.
Cantabrian Anchovy, caught in the cold waters of the north, where the anchovy develops more intramuscular fat and flavor.
Artisan preparation: each fillet is cleaned, filleted, and deboned by hand; slow maturation in salt that develops its characteristic aroma.
In extra virgin olive oil — a plus compared to most competitors, who pack in sunflower oil.
No additives: anchovy, oil, and salt. Traditional salting is the only preservative.
Guaranteed safety: the salt-curing process inactivates anisakis (according to AECOSAN), so it can be consumed directly with complete peace of mind.
Flavor: intense, deep, and balanced, with just the right amount of saltiness to enhance—not mask—the clean, sea-like flavor of the cured anchovy.
Texture: firm, smooth, and juicy all at once; the 00 caliber allows for a fleshy bite that melts softly on the palate, with a long finish and no metallic aftertaste.
Aroma: fresh and evocative of the Cantabrian coast, typical of a well-executed curing process.
Presentation: 8 loins in extra virgin olive oil, ready to enjoy.
Energy: 800 kJ / 192 kcal
Fat: 11 g— of which saturates: 2.2 g
Carbohydrate: 0 g— of which sugars: 0 g
Protein: 24 g
Salt: 9 g
Alone, which is how they speak best: on toasted cristal bread with grated tomato and a drizzle of their own oil.
The perfect appetizer doesn't exist... until it does.
Pairing: Txakoli, Albariño, Godello, Fino or Manzanilla; also red vermouth and toasted beer.
On a platter: alongside marinated anchovies (the famous "matrimonio"), olives, and cured cheese.
In the kitchen: gourmet salads (tomato, tuna belly, piparras), signature pizzas, puttanesca pasta, or melted into sauces and anchovy butters.
House tip: take them out of the refrigerator 10–15 minutes before serving; at room temperature, the oil flows, and the fillet reveals all its nuances.
Anchovies caught in the Cantabrian Sea, artisanally prepared according to the canning tradition of northern Spain: salted, slow-cured, and hand-filleted. Selected by SalazonArte, specialists in anchovies and salted products for over fifteen years at the Central Market of Valencia
Semi-preserved: always keep refrigerated (0-8 °C), before and after opening.
Keep loins covered in oil at all times.
Once opened, consume preferably within a few days.
Do not freeze: it would alter the texture of the loin.
Contains fish.
Anchovies (fish), extra virgin olive oil and salt.
