Santoña Sea Anchovies 210g
Anchovy fillets in Santoña Sea olive oil.
Fished in the Cantabrian Sea during spring as tradition dictates for the preservation of the Engraulis encrasicolus species and handcrafted in Santoña.

ELABORATION

The traditional process of making Santoña Sea anchovies consists of 5 steps:
1. Purchase of Cantabrian anchovy at the Santoña fish market. Once in the factory, the fish is salted and put in brine.
2. The next day, the heads and guts are removed.
3. Start of the maturation process.
4. Elaboration process. The anchovies are individually skinned.
5. Cleaning and packaging.

HISTORY

In the 19th century, Sicilians arrived in Santoña in search of food. They introduced the "Salting" technique to process the anchovy (as it is known in its origin). The main advancement was the filleting of the anchovy, which after being cut and cleaned by hand, is preserved in cans with fat for several months. This step was crucial to eventually transition to preservation in olive oil as we do in Santoña Sea.
Ingredients: Anchovies (fish), olive oil, and salt.
Net weight: 210g. Drained weight: 120g.
Semi-preserve: Keep between 5º and 2 º. Once opened, keep refrigerated between 5º and 2º, covered in oil, consume within a maximum of 7 days.

NUTRITIONAL INFORMATION:

Average value per 100g:

• Energy value: 850 kJ / 203 kcal
• Fats: 9.7g of which saturated fatty acids: 2.2g
• Carbohydrates: 0g of which sugars: 0g
• Proteins: 28.9g
• Salt: 9.2g