The European anchovy (Engraulis encrasicolus) is recognized worldwide as having the highest quality, without a doubt. At Agromar, for all our ranges we only use the Cantabrian coast anchovy caught in the spring, at which time it is at its optimum flavour. After arriving at the factory, they are placed in salt barrels to mature for a minimum of 6 months. Subsequently, they are filleted by removing the bones, placed in cans or jars and covered in olive oil.
The size of the Cantabrian anchovy is not related to its flavour, but its presence. It is the species, origin and age that influence the quality in this case.