Nassari boquerones are caught by traditional methods in the Cantabrian and Mediterranean Seas. The freshly caught anchovies are cleaned and then marinated in white wine vinegar and salt for at least 72 hours. The anchovies are then deboned before being covered with olive oil. Because these boquerones are marinated in vinegar instead of cured in salt, they have a mild, bright flavor.

Nassari is a family-owned business with 5 generations of experience with fishing and processing seafood. They do not use any additives or preservatives in their anchovies, so the boquerones should be kept refrigerated and consumed within two days of opening.