Cantabrian brochettes

Brocheta del Cantábrico

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– 2 Ortiz Anchovies in Olive Oil
– 40 g Ortiz White tuna in Olive Oil
– 40 g Ortiz Fried mackerel in Escabeche
– Parsley
– 1 spring onion


Take a skewer and add first a chunk of White tuna, followed by a piece of anchovy, a piece of Fried mackerel and finally, another piece of anchovy. Repeat until you have filled the skewer. Season to your taste and garnish with a little chopped parsley and some chopped spring onion.