At Conservas Serrats, to produce our anchovies in smoked olive oil we only use the highest quality anchovies, the ‘Engraulis Encrasicholus’ fished in the Cantabrian Sea, in the waters of the Bay of Biscay, and in spring, which is its optimum time, between the months of April and June.

Our Cantabrian Anchovy Fillets in smoked olive oil stand out because they are made using a traditional process that begins with the salting of the anchovies when they arrive from the fish market in spring. This method of production is the one that best preserves the characteristics of the anchovies at their origin. Our Cantabrian anchovy fillets in smoked olive oil have a compact flesh and an intense flavour that make them an exquisite delicacy.

After a few months of salting, we remove and clean the anchovies and one by one, by hand and with great care, we clean them perfectly. This means cleaning them to the extreme, eliminating any remaining skin and removing even the smallest bones with tweezers. Finally, we add a wonderful smoked virgin olive oil.

This smoked virgin olive oil is made with arbequina olives and is smoked with holm oak wood in a process of more than 15 days. This very special oil is what gives our anchovies their characteristic smoky nuances, giving them a new dimension of flavour and aroma.

It is important to know that Anchovies are a SEMICONSERVE, that is to say, they mature as time goes by, that is why we recommend storing the tins of Anchovies in the fridge between 5ºC and 12ºC, so that this maturation is slower.

It should also be noted that our Anchovies are not only delicious, but also a nutritional gem; a source of Vitamins A, B and D, as well as proteins and minerals, rich in omega-3, calcium and natural antioxidants, combining freshness and nutrition in a product that takes care of your cardiovascular and digestive health with every bite.

One last practical tip, if you open a can of anchovies and don't finish it, which is unlikely, we recommend storing them in the fridge covered in olive oil for a maximum of 48 hours. After this time, the anchovies can still be eaten, but they will have lost many of their organoleptic properties.