Delicacies from the Seas of Spain
We select the highest calibre of bocarte/anchovy fished at dawn in
the Cantabrian Sea during the months of April and May, which is the time when fish reaches its maximum quality for the salting process.
Our anchovies will then be cleaned and hand cut into small mouth-watering fillets. These will go through a slow process of salted.
A very small and limited amount of this rich in Omega 3 fish is produced, given its slow hand-made making process.
We have selected the best from the best anchovies that can be found in the most traditional and reputed companies in the province of Cantabria, North of Spain, close to the Cantábrico Sea.
Swordfish, salmon and tuna fish are individually line-caught in the Mediterranean Sea and in the waters of the Atlantic Ocean.
A family of expert fishers from the south-east of Spain treat the fish with traditional techniques passed from generation to generation.
Both salmon and tuna are gently smoked with oak chips, just as soon as it is caught and, sometimes, using different kinds of woods, depending on the flavour we want to achieve.
