Superb Spanish anchovies, fished off the north coast of Spain. They are processed on the same day, then they are put into salt and left alone for 6 - 12 months. After that they're gently washed and filleted one by one using a knife and then packed carefully into tins with olive oil by hand.
These little fishies have such a rich & intense flavour lingering with a bit of sweetness.
Perfect on toasted sourdough lathered in butter, some slivers of chopped red onions.