Anchovy Fillets Chunks
A signature Longino & Cardenal workhorse, Nardin's Cantabrian Sea Anchovy Fillets are the best in size and that unmistakable aroma that sets them apart. Handed down for generations by the Nardin family, the entire process is strictly manual, including the insertion of the fillets.
What makes Nardin anchovies special?
The freshness of the raw material: from the harbor to the factory the distance is only 6 km. The anchovies are caught in the spring, they are large, firm and with a significantly higher amount of fat, a factor that allows perfect salting.
They are gutted, their heads removed and arranged in tins of the same diameter. A layer of anchovies and a layer of sea salt, so until they exceed the rim of the tin by 5, 6 centimeters. At this point, a metal band called a "shirt" is placed around the excess to keep the anchovies from falling out, which will then be pressed down so that the excess water will escape and allow proper curing.
The fewer anchovies in the tin, the bigger they are, the more they are worth.
After the salted period, they are desalted, cleaned of any impurities and packed in olive oil, all exclusively by hand.
Anchovy fillets chunks in olive oil
For more than 100 years, the Nardin Company has been a reference point for the Basque seafood market: the great-great-grandfather of Mila Oliveri -who, together with her husband Sebastian, founded the company 25 years ago- started out from Sicily, specifically Sciacca, to teach the locals the art of salting anchovies.
Mila, who represents the fourth generation, still carries on the mission of her grandfather Leonardo, affectionately called by the diminutive "Nardin," which is to enhance that land that has been their home since the 19th century: local raw material fished with sustainable methods, only employees from Cantabria (90 percent still the same ones who have been working alongside Mila for 25 years) and artisanal processing with exclusively manual processes.