Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand. Thanks to this meticulous preparation process, transmitted from generation to generation in Conservas Ortiz, their anchovies have a compact texture and intense flavour.