Don Bocarte Cantabrian Anchovies, 100g Middle Eastern & North African it's so evocative of one

it's so evocative of one of the world's most exciting street food cuisines

near Seville

emulsifier: soy lecithin

Corn starch

on occasions we have to substitute some of the ingredients in this set

Don Bocarte Cantabrian Anchovies, 100g Middle Eastern & North African it's so evocative of oneDon Bocarte are widely regarded as the benchmark for Cantabrian anchovies. Caught in the cold, fat rich waters of the Bay of Biscay during the short April to June spring season, the anchovies are salt cured for a minimum of eight months in traditional barrels in Santoa, then hand filleted one fish at a time by the local sobadoras. The result is ten to twelve firm, mahogany fillets per tin, packed in Masia el Altet single estate extra virgin olive oil.