Canned anchovies often have floury textures with a very salty taste. Maison DEHESA wanted to reinvent anchovies offering a buttery texture and delicate salty and nutty notes thanks to a record ripening of 12 to 24 months. Their deboning with tweezers, also unique, gives them the lowest salt content on the market.
- Reasoned fishing in the Gulf of Cantabria.
- Buttery and melting texture.
- Salty aroma and dried fruits.
- Aromatic power of anchovies without the aggressiveness of salt.
- No additives, no GMOs, no preservatives.
Traceability: In sustainable fishing, our anchovies are caught and processed in the port of Santoña in Cantabria.
Integrated production mode: They are processed within two hours of fishing.
100% original : Their removal with tweezers, a real work of craftsmanship unique in Europe.
Conservation : 6 months in a refrigerated environment (0 to 5°C).
Tasting: Carefully open the box and lid. Using cutlery (preferably wooden), take out the anchovies, drain them briefly then arrange them in a dish. Wait until they are at temperature (to the touch, you shouldn't feel any temperature difference between the anchovy and your finger) to discover all the iodized and nutty notes in its simplest way.
Producer: Alberto has been a fisherman for 5 generations on the Spanish Basque coast. Every night, he leaves with his small boat from the port of Santona, in search of the biggest anchovies and sardines, in the deep seas. Through this particular attention, our fisherman protects the renewal of marine species and allows us to then work the nets in a process of slow-maturation in brine, unique in the world.
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