These Yurrita Anchovies in Extra Virgin Olive Oil are fished from the Cantabrian Sea and marinated in vinegar, a process that is done entirely by hand.

The main difference between anchovy and anchovy is their production process. The anchovy is salted, while the anchovy is macerated in a mixture of vinegar and water until the desired point of marination and its characteristic white color are achieved. In the case of this reference, when the Anchovies are finished cleaning, they are placed in baths or maceration vats with vinegar and water for marinating, there we already began to call it Boquerón.