Anchovies from the Cantabrian Sea captured in Spring, totally cured with Pink Salt from the Himalayas and embraced by the best extra virgin organic olive oil. All together with the “know how” from their Canning Master, Mr. Julián Fernández, who makes CODESA understand the production of the brine as an Art, and the satisfaction of the Costumers, as as must. These anchovies are clean, meaty, rich in organolepctic nuances with a soft and smooth texture that remains on the palate. They are carefully selected and once cleaned and sliced, matured for 10 months in a medium to low salt content. At the end of the process they are put by hand one by one in a can and covered with the best olive oil. Our cans have usually 8 to 10 fillets.

The Pink Salt from the Himalayas will help us to: regulate the content of water in our body and the internal fluids; assists the electric power generation in the cells of our body; prevents the muscle cramps; contributes to the proper bone mineralization, thanks to the Calcium; contributes to the generation of hydroelectric energy in the cells of our body. Final result thanks to the Himalayan salt, a very versatile and nutritious anchovy.

The anchovies of the Cantabrian Sea are an ideal complement for a healthy and balanced diet, and also perfect for athletes, dieters and gourmet tasters. Once drained, the anchovies in olive oil provide about 210 calories for each 100 grams and about 28.9% of its content correspond to great quality proteins.