Appetizer (Anchovy, Boquerones, Gildas) by Casa Santoña

It is composed of two units of:2 fillets of Cantabrian Anchovies 00 Special Selection made by hand 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 perfect saltiness. 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. They are then marinated in a mixture of wine vinegar, lemon, and salt and preserved in olive oil. The result is fillets of boquerones with a mild and low salt flavor, natural color, and a meaty and delicate texture. 2 Gildas. The gilda de ancho from Casa Santoña is the quintessential appetizer or tapa from 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 olives, piparra de Ibarra (sweet non-spicy chili), and whole anchovy from Casa Santoña, the Gilda is in skewer format Technical data:Characteristics: 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 the 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, shellfish, dairy, and almonds. Store in a refrigerated place Expiration date: 9 months after manufacturing

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, 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 buildings, such as the forts of San Martín, San Carlos, or Napoleon and the church of the Virgin del Puerto. However, when someone mentions its name, immediately, a response arises: Bring me anchovies! Without a doubt, 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 produced and how do they reach from Santoña to the rest of the world if we do not 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, mainly aimed at the production of "bocarte," as anchovy is known in its place of origin. It consisted of removing the heads of the anchovies, putting 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