Large Santoña anchovies

The anchovies the cannery works with are fished in spring in the Cantabrian sea when they are at their best. The anchovies are chosen for their quality and size at Santoña fish markets close to the cannery. At Solano Arriola, the anchovies are slowly cured in salt barrels. When the fish emerge from the barrels the excess salt is carefully removed by hand so as to retain more of the anchovies' authentic flavour. Artisans then carefully fillet the anchovies using traditional methods. You will find 12 to 14 long anchovy fillets in this tin, packed in olive oil. The fillets are plump, salty and a beautiful reddish brown with a deep, rich flavour. Solano Arriola is a family run cannery, founded in 1990 in Santoña, the Cantabrian fishing town famed the world over for its anchovies. Try these anchovy fillets on buttered brioche garnished with nigella seeds or with shredded tomato and black olives.