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Calvisius presents a selection of the best delicacies from Europe and the world.
Processing anchovies in Cantabria, Spain, is still a traditional art, and our anchovies are produced and hand-packed according to time-honored methods. Sustainably caught with the “purse seine” method during spring harvest when the anchovy is close to the coast. Upon arriving fresh to the processing facility, they are cleaned, placed in barrels with salt- layer separations and weighed to bring the water and fat to the surface. The fish undergoes a slow maturation process of at least 4 months, where the anchovy gets its pinkish hue and the appropriate aroma, and is then it is washed, de-boned, and tinned with olive oil. Calvisius Anchovies are from Spring harvest, characterized by a bright gray-green color, tasty flesh with a sweet flavor, aromatic, slightly bitter due to its fat.
Use anchovies as a source of savory “umami” flavor in your dishes – toss with pasta, mix into sauces, serve atop your Caesar salads, or on a toasted slice of bread with butter.