4 products
Salt-cured fish
Cantabrian anchovies, mojama tuna and cured ling roe: the age-old craft of salt curing, done with care.
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Mojama, roe and anchovies
Salt curing is one of the oldest ways to preserve fish, with a long tradition on the Andalusian coast. We work with three classics: mojama (salt-cured, air-dried tuna loin), whole vacuum-packed or sliced in olive oil; cured ling roe, intense and salty; and Cantabrian anchovies, our thick, hand-filleted «00» and the smaller «Suprema».
