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85 g
In the elaboration of Anchoas del Cantábrico Cero from Casa Santoña, the artisanal process allows to obtain from this raw material, a high gastronomy product. They dedicate the necessary care to each fillet to achieve an extraordinary piece: large, shiny, completely boneless, with a delicate aroma and texture. Respecting the original and authentic flavor of the Cantabrian Sea.
Made in Spain Gourmet always offers The Best of Spanish gastronomy.
Cantabrian Anchovy 0, Casa Santoña
Technical sheet:
Characteristics: Net weight: 115 g // Drained weight: 80 g / 8 fillets.
Ingredients: Anchovies (FISH) (Engraulis Encrasicolus), sunflower oil, and salt.
Producer: Casa Santoña
Location: Guadarrama (Madrid)
Nutritional Table of White Tuna (per 100g, drained)
Allergens: may contain fish residues
Keep refrigerated
Expiration date: 6 months after manufacture
Made in Spain pairing: Ideal in salads and on top of crackers as an appetizer. And we can accompany it, of course, with a good white wine, Penedés, Verdejo, Alvariño, or why not a Premium cava, a vermouth, or a frizzante like La Mundial, all of which you will find at Made in Spain Store.
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, navigator of Christopher Columbus on his voyages to America (not the comedian), for its natural treasures like the Santoña Marshes 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, an immediate response arises: Bring me anchovies! Undoubtedly, this product has reached a fame that transcends the borders of Spain and is 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 from Santoña if we don't 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, focusing mainly on the preparation of "bocarte," as 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 known as maturation.
Selection
Upon arrival at the port, the freshest fish and the most suitable size are selected and purchased at fish market auctions.
Quality
When the fish arrives at the factory, it undergoes a quality control. If it passes, it is salted in suitable containers for quick dehydration and bleeding.
“Alla vera carne”
Once salted, the fish is beheaded and eviscerated, and quickly layered inside plastic barrels in alternating layers of fish and salt from sea salt pans. It can also be pressed in canning tins with just the right amount of salt, a process known as “Alla vera carne”.
Transformation
When the salted anchovy has reached the optimum degree of maturation and the appropriate organoleptic characteristics (texture, aroma, pink color, and flavor), it is transformed into anchovy fillets. This key decision in the process is made by the master salter.
Blanching, trimming, and dehydrating
The skin is removed by blanching the fish, and the ventral part and tail are trimmed. Subsequently, the anchovy is dehydrated through centrifugation or with cloths to obtain the correct moisture level.
Filleting
In this process, the anchovy is manually separated into its two muscular
