Anchovies in olive oil "boat" 380gr. Salaons Solés

Excellent anchovy fillet with semi-preserved olive oil. The anchovy salting process is patiently carried out in the following phases: Evisceration (heading and removal of the guts), Compression, Rest in sea salt, Maturation, Extraction of the supernatant, Tasting and Packaging. If they are in oil, in addition: Desalting baths, Rinsing, Filleting and Covering in oil.