Over more than a 100 years and five generations, Ortiz has perfected the techniques to achieve greater quality, always on the basis of a scrupulous respect for tradition. Traditional techniques ensure that the fish are not badly treated, something that improves the flavor and texture of the products.

Caught close to the coast in the spring using traditional fishing tackle. They are classified, the heads removed, salted and then kept until they reach perfect maturity. The anchovies are filleted one by one by knife.

The anchovy of the species “engraulis encrasicholus” is the most sought after in the world. Prepared with painstaking respect for tradition, the fillets have compact flesh and an intense taste, making them an exquisite delicacy.