Robust flavours of the sea. Delicate smokiness. Plump, sashimi texture. A chef’s dream!
Conservas Nardin only buys anchovies caught in the Cantabrian Sea; the fish destined to be used for their smoked anchovies are brined, rather than salted, and then cold smoked whole over beechwood before being filleted and then tinned in olive oil.
They are tender and moist, mildly fishy and lightly smoky, truly delicious.
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