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Authentic Cantabrian anchovies, packed in sunflower oil, they stand out for their size, their “al dente” texture and their garlic and parsley dressing. No artificial bleaching treatments.
They are a natural source of omega 3 oils.
Cantabrico anchovies (Engraulis encrasicholus) from the spring season.
A bigger anchovie, clean and fleshy.
We use the traditional species, Engraulis encrasicholus, from spring, the season where the fish has less fat.
Only the freshest and largest.
Lightly salted, tasty and natural.
With authentic “piparra” (traditional Basque pepper) from Ibarra and anchovy or Cantabrian white anchovy.
Serve straight from the package, dressing to taste with olive oil.
Wide variety of sea flavours and textures.
They stand out for their very natural and well-defined flavour.
Natural texture where you can feel the presence of the fish and the seafood.
They are ideal as a main ingredient for dishes and tapas, with sauces, vegetables… or as part of a side dish in fish dishes.
Natural and well-defined flavour.
You can reduce them for sauces or use as stock for rice dishes and paellas and even thin them out with fish stock.
Ideal for preparing sides for fish dishes because they simplify the preparation of sauces, biscuits, jellies and creams to accompany and garnish.
Hundreds of uses such as stuffing for peppers, artichoke hearts, crepes, with phyllo pastry, on bread, as a garnish for fish dishes.
Recipe with cod, potatoes and olive oil.
Can be eaten cold, luke warm or hot as per the use to be given:
as stuffing for peppers, on toast, as a side dish, to make fritters, croquetas, etc.
Traditional recipe with no additives.
Excellent for baking, with breadcrums and parsley (traditional use).
Surprising as filling for puff pastry, fish, peppers… Well-defined texture, leg flesh chunks and roe.
Battered with panko, crispier.
Fry at 170 ºC, from frozen.
Light and sticky white sauce.
Three presentations: 25-gram cylindrical croqueta, 18-gram round ball or 40-gram large croqueta
Filled with nécora (local Spanish crab) and spider crab.
Made for grilling at 190ºC, from frozen.