An anchovy house in Santona, the Cantabrian port where the Italian salter Giovanni Vella invented the oil-packed anchovy fillet in 1883. Fish are salted and matured for months in temperature-controlled cellars, then cleaned and filleted by hand one loin at a time, graded by size from O to the top 00 selection.
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Anchovies GildaCasa SantonaAnchovyBaby Scallops in Tomato SauceCasa SantonaScallopCockles 'Berberechos' al NaturalCasa SantonaCockleLittle Sardines in Olive OilCasa SantonaSardineMarinated Mussels in EscabecheCasa SantonaMusselTuna Belly in Extra Virgin Olive OilCasa SantonaYellowfin TunaAlbacore Tuna in Olive OilCasa SantonaWhite TunaRazor Clams in BrineCasa SantonaRazor Clam
