

Marinated White anchovies



We fillet our fresh anchovies by hand one at a time and marinate them in white wine vinegar. They have a delicate flavor that makes them so unique.

Once opened, to preserve their flavor for up to three days, they are kept covered and refrigerated with the anchovies submerged in olive oil, adding more if necessary.

The anchovy is an oily fish full of health benefits:
- High biological value protein source.
- High content of OMEGA 3 fatty acids, which our body does not generate by itself.
- Rich in vitamins A, D, E and K, which help strengthen the immune system.
In this case they are packed in olive oil, rich in oleic acid, which helps regulate harmful levels of cholesterol in the blood.

Anchovy or boquerón?
In Spanish, the Anchoa, Boquerón or bocarte all relate to the same fish, known as Engraulis. The name it is given depends on the area. In the south it tends to be known as Boquerón, while in the north it is known as Anchoa. What they all agree on is that they are delicious, whatever they are called.