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Anchovy (Engraulis encrasicolus)

CONDOR select fish based on their freshness and size before proceeding to the crucial stage of salted in barrels. Inside them, anchovies remain for a maturation period of 6-8 months, allowing the fish naturally acquires its typical flavor and color. Once mature, the fish will be unsalted and filleted by hand, until anchovies completely clean of scales, skin and bones, with a soft meat texture, a uniform brown-red color and typical aroma of salted anchovies "alla vera carne" . The flavor of the anchovies CONDOR wants to be the living testimony of the historical tradition of Cantabrian salting .

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