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Rezumar was founded on June 29, 1957, by The Dean of the canning factories Ceferino Revolvo Bustamante, a fisherman with decades of experience in Cantabrian canning. The company remains under the leadership of his grandson, and continues to operate as a meticulous, hands-on producer of anchovies.
All anchovies are processed using the same artisanal method developed by Ceferino over 60 years ago. The fish are hand-filleted, aged in oak barrels (12 months for younger anchovies, up to 24 months for premium lines), and packed with only olive oil and salt. The anchovies are sourced exclusively from the Bay of Biscay, a nutrient-rich stretch of the Cantabrian Sea known for its exceptional marine life.
Rezumar’s ethos is rooted in tradition, sustainability, and respect for the raw material. The company works with MSC-aligned fisheries and pays fair prices to fishermen. Every tin reflects a commitment to craft over volume, a philosophy that has defined the brand since its creation.
Allergens are in bold.
Store in the fridge.
After opening, save anchovies in the fridge with enough oil to coat.
Product of Spain
| Energy | 850 kJ / 203 kcal |
| Total fat | 9.7 g |
| Saturated fat | 2.2 g |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Protein | 28.9 g |
| Salt | 9.2 g |
