Herpac buys high quality anchovies fished in the eastern Atlantic which are processed in their factory Barbate, Cádiz.

The fish are first marinated in white wine vinegar, which will give the boquerones their distinctive white colour, before being packed in sunflower oil whose mildness allows the flavour of the fish to come through.

Fish.

Anchovy (FISH), sunflower oil, vinegar and salt

Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready the whole fish are packed into tins and covered with salt, to be filleted at home.

It's very easy, you just need to follow these steps:
1. Soak the anchovies in cold water for 10 minutes and clean them under running water rubbing the salt off with your fingers.
2. Open the anchovy from the top half of the fish while it is still under the tap.
3. With the help of your thumb, separate the two anchovy fillets.
4. Remove the bone and finish cleaning.
5. Dry the anchovies lightly with a cloth, lay them in a container and cover them with your favourite olive oil.

Contains: Fish

Anchovy (Engraulis encrasicholus) (FISH), water, salt

Spain