Cantabrian anchovies "de Santoña" are in olive oil. They are characterized by a very thick fillet due to the coldness of the watrers of the seas where they live in. After the fishing period, between April and July, they are worked by hand one by one. The best way to enjoy the taste of the Cantabrian anchovies is to eat it by itself, or over a slice of bread and a little bit of butter.