Anchovies are only fished from April-May in the Cantabrian Sea when they are at their best.On the day they are caught they are cleaned and the heads removed and every anchovy is filleted by hand, prior to placing into barrels with salt for a minimum of 6 months. They are then hand-packed into jars with olive oil. The finished texture is fine and succulent, not dry and leathery like cheaper anchovies.
The jars must be kept refrigerated at all times to maintain the quality of the fish.
We have been importing Serrats from Vizcaya, Spain for some time to sell in our own shop in Bath and have always been so impressed with their quality and consistency. Theirs is a truly artisan business that respects and upholds traditional fishing methods and is dedicated to the produce of their coast and region.
Others may have a more well-known name, but this small fifth generation family business established in 1890 is the real McCoy.
While Serrats methods are traditional, their facilities are modern. They start with exceptional raw materials from the Bay of Biscay: the finest White (bonito) Tuna, Anchovies and Sardines.Serrats prepare their fish daily without additives or preservative and then preserve only in olive oil.
|Country of Origin||Italy|
|Nutritional Info (per 100g)|| |
Energy 1096KJ, 265KCal | Carbohydrates 1g of which sugars 0.1g | Fat 23g of which saturates 4g | Protein 13.4g | Salt 9.1g
Anchovies (fish), Olive Oil, Salt
|Allergen Advice|| |
For allergens, see ingredients in bold.