ANCHOVY FILLETS

Cantabrian anchovies with Sicilian origins

The Nardin Company, for more than 100 years, has been a point of reference for the Basque fish market. It was the great-great-grandfather of Conservas Nardín's founder, Mila Oliveri, who taught the art of salting anchovies to the Spanish, leaving from the province of Agrigento, Sicily.
The Sicilian tradition of fishermen is very old, but certainly the best anchovies in the world come from the Cantabrian Sea, north of Spain. These anchovies are characterized by a delicate and refined flavor and by the quality of the raw material. Even today, the Spanish company still uses the production methods brought by the Sicilians in the 20th century.

What makes Cantabrian anchovies the best

What defines the quality of Cantabrian anchovies is first of all their habitat: the Cantabrian Sea is a cold and very clean sea which allows anchovies to grow in size and accumulate a lot of fat to survive the winter. For this reason, they are fished only in the spring from April to June, when they will have achieved the right balance of flesh and fat, which makes them particularly tasty. Second, it is the artisanal processing that makes them special: the anchovies are washed and salted one by one, strictly by hand.