Direct from the port, our expert preservers select the anchovies that are best suited to the preparation of anchovies in vinegar. In this cold process it is crucial, from the moment the fish is gutted, that it is immersed in a tub of ice and water. After the relevant time each fish is separated into 2 fillets and will again remain in water and ice for a period of time.
The vinegar recipe we use differentiates our anchovies with a white color, texture and characteristic flavor appreciated by the most knowledgeable palates and anyone who tastes them. They are kept in this secret mixture for several days during which they are removed for optimum maturation. Once sealed in the different forms, they go through a freezing process that allows us to confidently offer a product 100% free of anisakis.