Appetizer (Anchovy, Boquerones, Gildas) by Casa Santoña

It is composed of two units of:2 fillets of Cantabrian Anchovies 00 Special Selection handmade from carefully selected pieces captured in the Cantabrian Sea. The 00 anchovies are the largest in the world market. They have an intense flavor and the perfect amount of salt. Their texture is very meaty, with a deep and wild flavor. Discover the gourmet Cantabrian anchovies from Casa Santoña 2 extra boquerones. Casa Santoña selects the best fresh boquerones from the ports of the Cantabrian Sea and cleans them to remove all impurities. Then, they give them just the right amount of time in a mixture of wine vinegar, lemon, and salt and preserve them in olive oil. The result is tender, low-salt boquerones fillets, with a natural color and a meaty and delicate texture. 2 Gildas. The gilda from Casa Santoña is the quintessential appetizer or tapa in northern Spain, especially in Donostia, San Sebastián, where it is considered an emblem and icon of the gastronomic culture of this coastal city. The Casa Santoña gilda is made with the best raw materials, it is the perfect combination of olive, Ibarra piparra (mild non-spicy chili pepper), and the whole anchovy from Casa Santoña, the Gilda is in the form of a skewer. Technical data:Features: Net weight: 115 g // Drained weight: 80 g / 8 fillets. Ingredients: Anchovies (FISH) (Engraulis Encrasicolus), sunflower oil, salt and vinegar; Piparras (vinegar and preservative E-223); Anchovy-stuffed olive: manzanilla olive, water and 6% anchovy paste, stabilizer E-401, flavor enhancer E-601, and sunflower oil). Producer: Casa Santoña Location: Guadarrama (Madrid) Nutritional table of Bonito del Norte (per 100g, drained)

• Energy value 171 Kcal
• Fats 13.7g
• Of which saturated: 1.74g
• Carbohydrates 0.5g
• Of which sugars 0g
• Protein 11.8g
• Salt 4.65g

Pair with red or white vermouth, cold white wines, to enhance the flavors of the fish. Allergens: may contain traces of fish, crustaceans, dairy, and almonds. Store in a refrigerated place Expiration date: 9 months after production

Santoña: world capital of Premium Anchovy

The fishing town of Santoña is located in the western part of Cantabria. It is known for being the hometown of Juan de la Cosa, navigator of Christopher Columbus on his voyages to America, for its natural treasures such as the Marismas de Santoña or Berria beach, and for its historical buildings, such as the forts of San Martín, San Carlos, or Napoleon and the church of the Virgen del Puerto. However, when someone mentions its name, immediately, a response arises: Bring me anchovies! Undoubtedly, this product has achieved a fame that transcends the borders of Spain and is found on the menus of the best restaurants worldwide. 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 from Santoña if we don't visit the fishing town? In the 19th century, when salted fish was scarce in southern Italy, some Sicilian adventurers arrived in Santoña and some decided to stay, forming the main canning industry in northern Spain. They brought with them a new technique, salting, focusing mainly on the processing of "bocarte", as anchovy is known in its place of origin. This involved removing the heads of the anchovies, placing them in barrels with salt, and pressing them for between four and six months, a process known as maturation.

Anchovy production process

Selection Upon arrival at the port, the freshest fish and the most suitable size are selected and purchased at fish market