Canned anchovies with red pepper

Anchoas en conserva con pimiento rojo

The centres of the Biscay Bay fish-canning industry are the coastal towns, which have specialized in producing first-class canned anchovies. The heads and intestines are first removed from the anchovies, and they are layered in wooden barrels that are then filled with a brine solution. The barrel is topped off with a heavy weight, that carefully presses down the fillets over time. The anchovies remain in the barrel for 3 to 6 month. They are then rinsed, dried and divided into two fillets by hand. Finally they are packed in cans with the addition of olive oil.
By Tapas Together Edinburgh