Nardín

Robust flavours of the sea. Delicate smokiness. Plump, sashimi texture. A chef's dream!Conservas Nardin only buys anchovies caught in the Cantabrian Sea; the fish destined to be used for their smoked anchovies are brined, rather than salted, and then cold smoked whole over beechwood before being filleted and then tinned in olive oil.They are tender and moist, mildly fishy and lightly smoky, truly delicious.

Delicate flavour, tender texture. Cantabrian fillets in vinaigrette. Versatile, everyone's favourite fish. Conservas Nardin only buys anchovies caught in the Cantabrian Sea; the fish destined to be boquerones are marinated for about 8-12 hours in white wine vinegar before being drained, filleted and then packed in sunflower oil. They are firm and juicy, with an excellent balance of acidity and richness, truly delicious. Boquerones are a key element of the Spanish aperitivo (a pre-dinner drink and snack ritual). Served by themselves or with some crisps, they are excellent accompanied by vermut or white wine.

Robust flavours of the sea. Delicate smokiness. Plump, sashimi texture. A chef's dream! Conservas Nardin only buys anchovies caught in the Cantabrian Sea; the fish destined to be used for their smoked anchovies are brined, rather than salted, and then cold smoked whole over beechwood before being filleted and then tinned in olive oil. They are tender and moist, mildly fishy and lightly smoky, truly delicious.

Conservas Nardin only buys mackerel caught in the Cantabrian Sea; the fish destined to be used for their smoked mackerel are brined, rather than salted, and then cold smoked whole over beechwood before being filleted, trimmed and then tinned in olive oil. They are tender, moist and succulent with a beautifully balanced taste.

Intense umami, perfect balance of fish, sea, savoury & salt. Fished in Basque waters. The Cantabrian anchovies from Conservas Nardín are one of the most highly regarded semi-preserves for their flavour and texture. Only using the highest quality anchovies, the Engraulis encrasicolus, purchased in the Getaria fish market, directly from the fishermen who catch them in the Bay of Biscay. These are fished at the optimal time, in the spring months. During the season, they select the highest quality and ideal size , based on years of experience. To maintain the quality and flavour, they only buy those that can be produced the same day. Prepared entirely by hand , carefully cleaning them and respecting their maturing process in salt, after which they obtain the ideal texture and flavour.