Anchovies

We catch our anchovies from March to September on moonless nights, using the traditional lampara method. This sustainable fishing practice is rooted in the past and respects the rhythms of the sea and the seabed.

Our lampara-caught anchovies

Freshness is our top priority

Within 24 hours of being caught, the anchovies are processed and packed in salt where they mature slowly, developing flavour and texture.

Once the curing period is complete, the anchovies are cleaned and filleted by hand, one by one, and preserved in olive oil. This process combines craftsmanship, experience, and respect for the raw ingredient.