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Anchovy fillets from the Cantabrian Sea
In 1867 the family Yurritahad an idea which had a lasting influence on the family history: they no longer only wanted to catch anchovies and tuna off the coast of northern Spain, but also to make them ready to cook and conserve them. Since then they have been producing tasty anchovy fillets and tuna in oil under the Lorea label from generation to generation.
The anchovy is an approximately 10 centimeter long shoal fish in the Atlantic Ocean. It is preserved in salt, then watered, skinned, deboned, filleted and preserved in oil. In the end it is mild and tasty and is called 'Anchoa' in Spanish. Anchoa is not only a delicacy for fish lovers and a nice decoration for Easter eggs, but also an important ingredient in Mediterranean cuisine, e.g. for dark sauces
For Lorea anchovies of selected quality are processed and marinated in olive oil. What makes the programme so interesting is that Lorea has developed four completely new flavour types in addition to the classic type: Anchoa with garlic and parsley, Anchoa with oregano, Anchoa with capers and Anchoa with chilli. The flavours give the anchovies a completely new character, they make the product really exciting as a starter or side dish and it is fun to compare the different flavours with each other.
Instructions for use
As an addition to salads, on tomato mozzarella, finely chopped they are perfect for refining sauces.
Ingredients Anchovy filletsolive oil (40%), common salt.
Allergens: contains fish.
Nutritional values per 100gr:
Calorific value: 741 kJ / 177 kcal
Fat: 8 gr
of which saturated fatty acids: 1,2 gr
Carbohydrates: 0 gr
of which sugar: 0 gr
Protein: 26,2 gr
Salt: 14,2 gr
Manufacturer/Importer: Yurritae Hijos s.a., Ctra. a Ondarroa, s/n 20830 Mutriku, Spain