Lightly pickled in vinegar, these marinated white anchovy filets are irresistibly zesty. Caught in the Cantabrian sea off the northern coast of Spain and meticulously deboned, they are hand-packed in a balanced vinaigrette with zero added preservatives. Naturally umami-rich and ready to eat, lay them atop buttered sourdough or build a plate of gildas with olives and peppers.