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We use the best octopus from the best fishing grounds. Best quality in FAO 34
Long cooking times in its own juice. No additives.
After cooking we separate meat and juice for a better cost control and for the use of the juice in different recipes.
Authentic Cantabrian anchovies, packed in sunflower oil, they stand out for their size, their “al dente” texture and their garlic and parsley dressing. No artificial bleaching treatments.
They are a natural source of omega 3 oils.
We use the traditional species, Engraulis encrasicholus, from spring, the season where the fish has less fat.
Only the freshest and largest.
Lightly salted, tasty and natural.
With authentic “piparra” (traditional Basque pepper) from Ibarra and anchovy or Cantabrian white anchovy.
Serve straight from the package, dressing to taste with olive oil.
It stands out for its very natural and well-defined flavor. Natural texture in which the evidence of the fish is appreciated.
It is ideal as a main ingredient in dishes and tapas, accompanied by sauces, vegetables... or as part of a garnish in fish dishes.
Traditional flavour.
Excellent for baking, with breadcrums and parsley (traditional use).
Surprising as filling for puff pastry, fish, peppers… Well-defined texture, leg flesh chunks and roe.
Battered with panko, crispier.
Fry at 170 ºC, from frozen.
Light and sticky white sauce.
Three presentations: 25-gram cylindrical croqueta, 18-gram round ball or 40-gram large croqueta
Peppers stuffed with our delicious béchamels
