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120 g
BLUE FISH
"IL PIU GRANDE BOCATTO"
They have recovered the original preparation of anchovies, as they were consumed in Italy at the end of the 19th century. With these tasty anchovies in organic butter, they want to pay homage to the first Italian salted fish salters who, given the lack of catches on the Italian coast, came looking for anchovies to our coast, turning Santoña into "The Cradle of the Anchovy"
Before consuming leave the can open at room temperature for 30 minutes, in this way the butter is tempered and becomes a very nice cream
Contains 12-14 loins
Their Cantabrian anchovies belong to the Engraulis Encrasicolus species, caught in the fishing grounds of the Cantabrian Sea during the spring coastal season. They are the tastiest and most sought-after on the market
Ingredients: Cantabrian Sea anchovies, organic butter 43%, olive oil 7% and salt.
Ingredients: Cantabrian Sea anchovies, organic butter 43%, olive oil 7% and salt
Producer: M.A. Revilla (Santoña, Cantabria).
Producer: M.A. Revilla (Santoña, Cantabria)
Origin: Cantabrian Sea
Quantity: 12-14 loins of anchovy.
Small quantity: 12-14 loins of anchovy
Food pairing: at Made in Spain Gourmet we recommend them in salads, on their own and in tpas with crackers. A white wine such as an Albariño goes very well with them.
White wine
Nutritional information:
Caducity: 12 months
Store in the refrigerator between 5º C and 12º C
Let stand uncovered at room temperature for 20 minutes before consumption
After use
Once opened, consume preferably within 24 hours and keep them covered with butter
After opening the package, consume preferably within 24 hours and keep them covered with butter
Good anchovies have a surname: Santoña. And they also have a name: Cantabrian Sea anchovies. Although the anchovies are from the Bay of Biscay, in Santoña (Cantabria) only the canned anchovies are made, the merit is of the sea, that wonderful Cantabrian Sea that is a treasure for our gastronomy, and although it is never fully appreciated. And it must be recognized that there are three factors that contribute to the quality of the anchovies from Santoña being the best: the waters of the Cantabrian Sea and its nutritional richness, the artisanal fishing and its preparation. The anchovies of Santoña are of the highest quality
The anchovy fishing that takes place during the months of March, April and May. The best season to make salted anchovies when the fleet goes out in search of them and after returning to port, the best specimens are selected and bid for. The processing is carried out between March and June, when the anchovy is in its optimum state of fat, flavor and texture. Afterwards, during sizing, they are separated by size, washed in brine and then beheaded and gutted to be placed in barrels with salt for curing, which lasts between six and eight months. After this time, the most artisanal and delicate phase begins: the manual cleaning or "sobado" to remove skin and bones and obtain large, clean fillets that will be preserved in olive oil
The product caught off the coast of Cantabria and the entire northern coast is of exceptional quality. Far above that of other areas of the world such as Peru, Argentina, Morocco or even Croatia The product caught off the coast of Cantabria and the entire northern coast is of exceptional quality
Santoña: world capital of the Premium Anchovy The fishing village of Santoña is located in the western part of Cantabria. It is known for being the homeland of Juan de la Cosa, Christopher Columbus' navigator on his voyages to America (not the humorist), for its natural treasures such as the Santoña Marshes or the beach of Berria and for its historical buildings, such as the forts of San Martín, San Carlos or Napoleón and the church of the Virgen del Puerto. However, when someone pronounces its name, immediately, a response arises: Bring me anchovies! Undoubtedly, this product has achieved a fame that goes beyond the borders of Spain and can be found on the menus of the best restaurants all over the world. There is not a single visitor to Santoña who leaves without taking anchovies back to their place of origin, but how are they made and how do they get from Santoña to the rest of the world if we do not visit the fishing village?
In the 19th century, when salted fish was scarce in southern Italy, some Sicilian adventurers landed in Santoña and some decided to stay, forming the main canning industry in northern Spain. They brought with them a new technique, salting, aimed mainly at the preparation of "bocarte", as the anchovy is known in origin. This consisted of removing the head from the anchovies, placing them in barrels with salt and leaving them pressed for between four and six months, known as maturation. The anchovies were then placed in the barrels for four to six months
Process for making anchovies Selection
On arrival at port, the freshest fish and the most suitable size are selected and purchased at the fish market auctions
Quality When the fish arrives at the factory, it undergoes a quality control. If it passes it, it is salted in suitable containers for rapid dehydration and bleeding
"Alla vera carne" After salting, the meat is salted in suitable containers for rapid dehydration and bleeding
Once salted, the fish is deheaded and gutted, and sorted as quickly as possible inside plastic barrels in alternative layers of fish and salt from sea salt pans. It can also be pressed in salting tins with just the right amount of salt, which is known as "Alla vera carne"
Transformation When the salted anchovy has reached the optimum degree of maturation and the right organoleptic characteristics (texture, aroma, pink color and flavor), it is processed into anchovy fillet. This decision, key in the process, is made by the salting master Salting master
Scalding, trimming and dehydration The skin is removed by blanching the fish, and the belly and tail are trimmed. The anchovy is then dehydrated by centrifugation or with cloths to obtain the correct degree of humidity
Filleting In this process, the anchovy is manually separated into its two muscular parts along the backbone, obtaining two fillets. The small bones are removed, as well as any possible remains of skin, and the anchovies are packed neatly and carefully
