Featured in Bon Appétit Magazine's Highly Recommend column: "These luxury anchovies are so good, I eat them straight from the jar."

Premium Cantabrian anchovies from the waters of northern Spain are wild-caught via sustainable fishing techniques and delivered fresh to the factory, presalted, cured in a "salmuera" brine of water, fat, and salt, and ultimately hand filleted and packed in olive oil. Cantabrian anchovies are famous for their quality, meaty fillets ranging from reddish brown to light caramel with flavor that is the ideal balance of oil, salt, and fish; nothing like the anchovies found in typical supermarkets.

European anchovies (Engraulis encrasicolus) are only found in the Cantabrian Sea and are one of the foremost delicacies in the Spanish tradition of preserving seafood and shellfish in jars and tins. With a short catch season that typically extends only from early March until the end of June, the unique qualities of the species, and the extensive work done by hand throughout the preservation process, the fillets command a premium price. However, Donostia is able to import them directly , which allows them to offer some of the best anchovies available at a price that doesn't seem preposterous.

If you haven't figured it out already these are fantastic!