Large Cantabrian anchovies | 14 fillets

Angelachu special-selection anchovies are caught in spring in the Cantabrian Sea when they are at their leanest and best, before being prepared and cured in the small family-run cannery in Santoña. Cantabrian anchovies increase in size as they swim west: the smaller ones are caught close to the Basque Country, the medium ones near Santoña, and these - the larger ones - off the coast of Asturias. The large fillets are presented in the hansa tin, the one likely to arrive at your table if you ask for a ración (a dish to share) in Spain. Try these on buttered toast or bread, or skewered with an olive and piparra pepper.