El Capricho · Cantabrian Anchovy

Anchovies made from Cantabrian Sea anchovies (FAO area 27), caught in spring, when the fish reaches its optimal fat content and develops a deeper, more balanced flavor.

After fishing, the anchovies undergo a prolonged salting and maturation process, lasting between 16 and 24 months. During this time, they rest in barrels with layers of salt and are slowly refined in our own chambers, following traditional methods that allow them to develop their full character.

This long curing process results in long, compact fillets, with a uniform dark red color and a natural sheen provided by the oil. Their firm and juicy texture, designed for "biting," maintains the structure of the fillet without breaking.

On the palate, they stand out for their deep and elegant marine flavor, with perfectly integrated salt and a distinct umami character. The finish is long and balanced, with subtle mineral nuances typical of the curing process.

These anchovies bear the "Calidad Cantabria" and "Anchoas de Cantabria" seals, guaranteeing their origin and traditional production.