Anchoas CHABUCA – Anchovies Fillets in small tin

BLUE FISH.
Octavillo Filetes de Anchoa del Cantábrico en aceite de oliva – These anchovies belong to the Egraulis Encrasicolus species, the tastiest and most sought-after on the market. After their capture on the coast in the Cantabrian fishing ground (FAO 27), we clean them and proceed to ripen them in salting, respecting a curing period between 10 and 15 months. Medium fishing.

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