An anchovy is a small oily fish that is abundant in the Pacific. Anchovies usually travel in schools, making it easier for fishermen to catch large amounts of their population. however, this has LED to numerous manufacturers to overfish, eventually endangering the stability of its population around the world. 

Anchovies have been part of the culinary world for centuries, having been used by the Roman civilization in making " garum," a type of fermented fish made up of anchovies, brine, fish innards and aromatic fresh herbs. this was usually used as a condiment or as an addition to different dishes and meals. Anchovies were also eaten raw so as to trigger an aphrodisiac effect.

Nowadays, anchovies are available fresh, preserved in glass jars or tin cans, or dried. Our dried anchovies are prized for their quality, meaty fillets ranging from reddish brown to light caramel with flavor that is the ideal balance of oil, sea salt, and fish; nothing like the typical anchovies found in supermarkets.