White Anchovies in vinaigrette. Can 100g.

The starting point for the elaboration of the White Anchovies in vinegar is the selection of the best raw materials. At Conservas Serrats, we only use the highest quality anchovies, "Engraulis Encrasicholus" fished in the Bay of Biscay and at their optimum moment.

Actually, the "White Anchovies" are the same species of fish as the "Anchovies", but with a different elaboration process.

The perfectly clean anchovies are soaked in vinegar for about 36 hours, after which they are removed and packed and covered with a handmade vinaigrette. They are then removed and packed and covered with a homemade vinaigrette.

This meticulous and traditional process results in perfectly clean, white loins, with a smooth texture and just the right degree of hardness.

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

It should also be noted that our White 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 White Anchovies and don't finish it, which is unlikely, we recommend storing them in the fridge for a maximum of 24 hours so that they don't lose their properties. They can be kept covered in their own vinaigrette or, failing that, in olive oil.