Cantabrian Anchovy 0, Casa SantoñaTechnical data:Characteristics: Net weight: 135 g // Drained weight: 90g / 10 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)

• Energy value 192 Kcal
• Fats 6.75g
• Carbohydrates 7.44g
• Protein 25.30g
• Salt 9.10g

Allergens: may contain fish residues
Keep refrigerated
Expiration date: 6 months after manufacturing
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.

Santoña: world capital of Premium Anchovy

The coastal 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 (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 of the Port. However, when someone mentions its name, an immediate response arises: Bring me anchovies! Without a doubt, 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 coastal 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 primarily on the preparation of the "bocarte", as the 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.

Anchovy production process

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 rapid dehydration and bleeding.
“Alla vera carne”
Once salted, the fish is beheaded and eviscerated, and quickly arranged in plastic barrels in alternating layers of fish and salt from sea salt pans. It can also be pressed in cans of salt with the right amount of salt, 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 an anchovy fillet. This key decision in the process is made by the master salter.
Blanching, trimming, and dehydration
The skin is removed by blanching the fish, the ventral part and tail are trimmed. Subsequently, the anchovy is dehydrated through centrifugation or with cloths to obtain the correct degree of moisture.
Filleting
In this process, the anchovy is manually separated into its two muscular parts along the dorsal spine, obtaining two fillets. Small bones, as well as possible skin remnants, are removed and the fillets are packed in an orderly and careful manner.