Valor medio por 100 g de producto terminado
|VALOR ENERGÉTICO||167 kJ/40 kcal|
|de las cuales|
|HIDRATOS DE CARBONO||4,3 g|
|de los cuales|
Historically, the salting process was used to obtain a longer preservation time of this product. This process combines the use of salt with a studied pressing of the anchovies, in this way managing to modify the organoleptic characteristics of the fish, that is to say, cooking it. The end result is a product which, due to its aroma, texture and flavour, has obtained a high level of gastronomic recognition.