These succulent, meaty anchovy fillets are so fresh and clean tasting that they seem more like just harvested fish than salted. This is the reason why people across Spain celebrate Cantabrico anchovies as some of the best in the world. Local women still clean each anchovy one-by-one just as they did in previous generations. The plump fillets are rinsed of extra salt and packed by hand. From that moment, they are kept refrigerated until they reach your table, keeping them fresh and delicate. Allow the anchovies to warm to room temperature before you serve them. They can be kept in your refrigerator for months. Serve Cantabrico anchovy fillets on freshly toasted bread drizzled with olive oil, add to cold soups like salmorejo, a type of thick gazpacho, add to crisp escarole salad with slivers of onion, sliced boiled egg and Bonito del Norte tuna with a dollop of romesco sauce or serve over fresh sliced tomatoes with celery, onion and watercress.
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