La Brújula was founded in 1999 and since then, has supplied consumers with the most delicious and delicately treated and packed Spanish fish and seafood products. These anchovies are caught between the months of April-June, along the Cantabrian sea, using sustainable fishing methods. They are filleted and skinned by hand, and afterwards, they are hand cured in salt for 6 -9 months. The olive oil helps maintain their freshness, with no preservatives or additives needed. Traditionally, anchovies are served as an appetizer in Spain and servied with an alcoholic drink-like beer or vermouth. Potato chips, olives, and piquillo peppers usually pair well with them. These anchovies are also ideal when added in a salad, pasta, pizza or seafood sauce. Serve at room temperature, refrigerate after opening.