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120g
Anchovy fillets in extra virgin olive oil. These anchovies belong to the species Egraulis Encrasicolus, the most flavorful and highly valued in the market. After being caught in the coastal area of the Cantabrian Sea (FAO 27), they are cleaned and undergo a maturation process in salt for a period of 10 to 15 months. They are handcrafted, making them one of the most desired products.
A star product, highly demanded in the restaurant industry due to the large size and texture of its fillets. They are of the highest quality and therefore considered premium, and are also preserved in extra virgin olive oil.
Contains 14-16 fillets.
A true gastronomic treasure. Made in Spain Gourmet always guarantees you the best of Spanish cuisine.
Translate this to English:
Your Cantabrian anchovies belong to the species Engraulis Encrasicolus, captured in the fishing grounds of the Cantabrian Sea during the spring season. They are the most flavorful and highly valued in the market.
Ingredients: Cantabrian anchovies, extra virgin olive oil, and salt.
Producer: M.A. Revilla (Santoña, Cantabria).
Origin: Cantabrian Sea
Quantity: 14-16 anchovy fillets.
Pairing: in Made in Spain Gourmet we recommend them in salads, on their own, and as tapas with crackers. They pair very well with a white wine like Albariño.
Nutritional information:
Shelf life: 12 months
Store in the refrigerator between 5°C and 12°C
Leave uncovered at room temperature for about 20 minutes before consuming.
Once opened, preferably consume within 24 hours and keep them covered in butter.
Good anchovies have a surname: from Santoña. And also a denomination: from the Cantabrian Sea. Although anchovies are from the Cantabrian Sea, in Santoña (Cantabria) only the preservation is done, the credit goes to the sea, that wonderful Cantabrian Sea that is a treasure for our gastronomy, even if it is never fully appreciated. And it must be recognized that three factors contribute to the quality of Santoña anchovies being the best: the waters of the Cantabrian Sea and their nutritional richness, artisanal fishing, and their processing.
Anchovy fishing takes place during the months of March, April, and May. The best season for salting is when the fleet goes out in search of them and, after returning to port, the best specimens are selected and auctioned. The processing takes place between March and June, when the anchovy is at its optimum state of fat, flavor, and texture. Then, during calibration, they are separated by size, washed in brine, and decapitated and eviscerated to place them in barrels with salt for curing, which lasts between six and eight months. After this time, the most artisanal and delicate phase begins: manual cleaning or filleting to remove the skin and bones and obtain the large and clean fillets that will be preserved in olive oil.
The product caught off the coast of Cantabria and throughout the entire northern coast is of exceptional quality. Far superior to those from other parts of the world such as Peru, Argentina, Morocco, or even Croatia.
Santoña: world capital of Premium Anchovy
The fishing village of Santoña is located in the western part of Cantabria. It is known for being the hometown of Juan de la Cosa, a navigator of Christopher Columbus on his voyages to America (not the comedian), for its natural treasures such as the Santoña Marshes or Berria Beach, and for its historical constructions, such as the forts of San Martín, San Carlos, or Napoleón and the church of the Virgin of the Port. However, when someone mentions its name, an immediate response arises: "Bring me anchovies!" Undoubtedly, this product has gained a reputation that transcends the borders of Spain and can be found on the menus of the best restaurants around 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 reach the rest of the world if we don't visit the fishing village?
In the 19th century, when salted fish was scarce in southern Italy, some adventurous Sicilians arrived in Santoña and some decided to stay, forming the main canning industry in northern Spain. They brought with them a new technique, salting, mainly directed at the preparation of "bocarte," as the anchovy is known in its place of origin. It consisted of removing the heads of the anchovies, placing them in barrels with salt, and pressing them for between four and six months, a process
