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These anchovies are prepared like sardines in oil: whole, heads, gutted, fried in oil, drained, put in boxes by hand, nested in blue (presents the back of the fish at the opening), covered with An extra virgin olive oil, 2 grains of peppers and a small piece of laurel. They get better as they age more slowly than the sardine because the flesh of the anchovy is firmer. The taste is extra. It is a seasonal fishing so "vintage". The stock is limited, you have to know how to take advantage of it when there is one. A can of 2, 3 years of age is a treat. Boxes format 1/6, net weight 115gr.
La Quiberonnaise. France.