Mr. Moris® | Anchovy Fillets from Cantabrian Sea in Olive Oil | Handmade Anchovies fillets | Kosher | MSC certified for sustainable fishing | Premium

Mr. Moris® | Anchovy Fillets from Cantabrian Sea in Olive Oil | Handmade Anchovies fillets | Kosher | MSC certified for sustainable fishing | Premium

✔️【Anchovies from Cantabrian Sea】- 3 boxes of Net Weight: 120g Drained Weight 75g - Fillets number: 16/18 ✔️【Premium Anchovies】- Produced using anchovies fished sustainably in the Cantabrian Sea. The anchovies in this geographical area differ in the quality of the catch. The cold, clean waters allow the fish to increase their size. Salt is added to the anchovies and left to mature for a period of no less than one year ✔️【Certified】- Handmade, Protein-Rich Product, GMO-Free, Kosher, MSC Certified ✔️【Handmade】- Our anchovies have always been handcrafted with natural products and respecting a tradition that has been handed down to generations of fishermen. The result is an authentic and high-quality product ✔️【Superfine Taste】- Delicate flavor and typical consistency. Perfect for aperitifs or for a light and balanced dinner Work by hand and leave to mature for a period of no less than 8 months. Only when our experts recognize that they have reached the right level of maturation, the meat is firm and tasty, are they packaged in olive oil. Mr. Moris Anchovies are an absolute gastronomic excellence from the waters of the Cantabrian Sea. The fillets of anchovies caught in the Cantabrian Sea are thicker and tastier, even meatier, with a pinkish color that turns to tobacco and a larger size. They are thick and tasty with a delicate layer of fat that pleasantly affects the taste. The Cantabrian Sea overlooks the northern coast of Spain and hosts a variety of anchovies that differs from those present in other seas. The Cantabrian Sea, cold, rich in plankton and with strong currents, offers the best environmental conditions for anchovies which develop particular characteristics here. To survive the harsh temperatures of these waters, anchovies grow more and accumulate a greater reserve of fat. Fishing for Cantabrian anchovies usually takes place between the months of April and June, when the anchovies present their best organoleptic characteristics. After fishing, the master salters carry out a careful selection and carry out the salting in wooden barrels called "terzigni" to guarantee its quality and ancient consistencies. All the experience and wise practice of entire generations translated into such simple and tasty food. A product of the highest quality, a delicious pleasure.