-
Refrigerated delivery in 48/72 hours. Peninsula only, delivery to the Canary Islands and Balearic
-
100% secure payment
-
Personalized customer service
Salted Anchovies
The salted anchovies are possibly the oldest gastronomic specialty in the world. Its origin dates back to the Bronze Age where salt was already commercially exploited for use in salted meats.
In Nardín we carry out salting only with Cantabrian anchovy , from the spring campaign. It is the only anchovy that we consider suitable to offer the quality of our salted anchovies , since it is at this time of year when the anchovy comes to spawn at our coast and is in optimal conditions for salting. This is how we have always worked. After artisanal preparation , 100% manual and with purely natural ingredients with salt as the only preservative.
After a maturing period of months, we have made our salted anchovies a distinguished product, with an aroma that will make you close your eyes and fully enjoy an intense but at the same time delicate flavour, with its firm texture so characteristicly salmon in colour.
That is why, year after year, our clients value our expertise, betting exclusively on the salted anchovies from Nardín and we, in the same way, take our work very seriously, offering an incomparable salting.
The mixture of aubergine with miso is a real classic, and the addition to this dish of Nardín Cantabrian White Tuna can be a real surprise to the...
This is a balanced recipe with intense flavours, perfect for sharing.
One of the main advantages of preparing gyozas is that they are very easy to make and work well with almost any combination of ingredients. In this...
The mixture of textures with the thick tasty sauce, the crunchy cucumber and the juiciness of the tuna make this combination of ingredients a full...
The best way to enjoy Nardín Cantabrian White Tuna is at room temperature, because it loses moisture if it is heated.
A different way of eating tuna is in the form of a Bao bun, an adaptation that can be very interesting for the palette.
Marinated shitake mushrooms provide the anchovy with the perfect acidity to counteract its salty notes. The mushrooms also provide texture.
Umeboshi is a pickle with organoleptic characteristics very similar to olives, and so in this recipe, we use umeboshi in place of the traditional...
Salted anchovies can be accompanied by many foods and the combination with asparagus is especially successful as the texture and subtlety of its...
This recipe seeks to recreate a Japanese nigiri, searching for flavours that best accompany the qualities of the Anchoa del Cantábrico Nardín...
One of the differentiating characteristics of octopus is its texture, which can range from leathery to pure jelly. In this recipe, it is important...
A common way to eat Anchoa del Cantábrico Nardín anchovies is in an omelette with sautéed onion and garlic. This recipe is an adaptation of a...