Meaty, long, pinky-brown anchovy fillets. Visually excellent and superb to eat: well balanced.

Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish.

When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand.