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85 g
Cantabrian Anchovies 00 special selection from Casa Santoña are of the highest quality. Discover their nuances, their firm and flexible texture. A large and select fillet handcrafted by their expert artisans. Cleaning each anchovy one by one and leaving them boneless. This way they obtain this exclusive series of the best Cantabrian anchovies, taking care of and pampering every detail to achieve an excellent product. Respecting the original and authentic flavor of the Cantabrian Sea. Made in Spain Gourmet always offers the best of Spanish gastronomy.
Cantabrian Anchovy 00 Special Selection, Casa Santoña
Technical data 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 Bonito del Norte (per 100g, drained)
Allergens: may contain traces of fish
Keep refrigerated
Expiration date: 6 months after manufacturing
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, 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, 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 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 the "bocarte", as anchovy is known in its place of origin. This 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 auction markets.
Quality
When the fish arrives at the factory, it undergoes a quality control. If it passes, it is salted in appropriate containers for rapid dehydration and bleeding.
“Alla vera carne”
Once salted, the fish is beheaded and eviscerated, and is quickly layered inside plastic barrels with alternating layers of fish and salt from sea salt pans. It can also be pressed in salt cans with the right amount of salt, a process known as “Alla vera carne”.
Transformation
When the salted anchovy has reached the optimal degree of maturation and the appropriate organoleptic characteristics (texture, aroma, pink color, and flavor), it is transformed into anchovy fillets. This decision, key in the process, is made by the master salter.
Blanching, trimming, and dehydration
The skin is removed by blanching the fish, and the ventral part and tail are trimmed. The anchovy is then dehydrated through centrifugation or with cloths to achieve the correct moisture level.
Filleting
In this process, the anchovy is manually separated into its two muscle parts along the dorsal spine, obtaining two fillets. Small bones and possible skin remnants are removed, and the fillets are carefully and neatly packaged.
