Anchovies and anchovies from Casa Santoña

Difference between anchovies and anchovies.

Anchovy and anchovy are the same fish. Also known as bocarte or European anchovy, the engraulis encrasicolus by its scientific name, is consumed in large quantities in several Mediterranean countries such as Spain, Morocco, Italy, Greece and Turkey, among others. With a length of between 15 and 20 centimeters and a morphology similar to that of sardines, the anchovy has been classified as an oily fish. The European anchovy has an important geographical distribution; it is found throughout the European and African Atlantic, from Norway to South Africa. In Spain, especially on the Cantabrian coast, the name given to this fish varies depending strictly on its preparation.

Anchovies.

In northern Spain, in the Cantabrian region, it is called anchovy when it is dehydrated in salting (a method of preserving food based on the mixture of salt with other substances) and then packed in olive oil. In this same region, the same fish is called "bocarte" when it is stuffed and then fried.

Anchovies.

On the one hand, it is called boquerón (anchovy) along the entire Mediterranean coast and in the Andalusian region. It can be prepared fried (previously coated in flour), marinated in vinegar or in a mixture of olive oil, salt, garlic and parsley.

Types of Anchovies.

In the Spanish market, products from different fish species are marketed under the generic name of Anchovy. In all the cases, its correct and legal commercial denomination is "Anchovy fillet in oil", although the manufacturers try to adjectivate it with different terms, that make reference to its origin or quality. Roughly speaking, we could say that in the Spanish market, it can be found mostly, Anchovy manufactured with three different species.

Engraulis encrasicolus. It is the highest quality and also the most expensive. It is the anchovy fished in the Cantabrian Sea, but also in the Mediterranean, Adriatic or Moroccan coasts. Being in all cases the same species, the product from the Cantabrian Sea has a higher quality, due to the way it is fished and its optimal elaboration process.
Engraulis anchoita. It comes from Argentina. It is common to find it in all points of sale. It has an average quality and price and, if the elaboration is careful, the resulting product is tasty.
Engraulis ringens. It comes from the American coasts of the South Pacific. It is the cheapest anchovy and the one with the worst organoleptic quality.

Cantabrian anchovies.

Cantabrian Anchovies are the most appreciated and valued in the market, standing out for their fine texture and intense flavor. The Anchovies of the Cantabrian Sea Casa Santoña, only caught in the Cantabrian Sea, of the species "Engraulis Encrasicholus", and elaborated in a totally handmade way.

There are two types of semi-preserved anchovies: anchovy fillets in oil and salted anchovies. Salted anchovies are packed in cans with salt during the spring coastal season and then left to mature for 9 months. They are the best solution for those who want to prepare anchovies according to their taste and can buy salted anchovies.

The anchovy fillets in olive oil have the added advantage that after maturing, they are cleaned and filleted by hand, following traditional anchovy processing techniques. Olive oil is added to them, so that they are ready for consumption.

Anchovies from Santoña

Among the first Italian salted fish salters who came to Santoña, one name stands out: Giovanni Vella Scaliota. His merit was the invention of anchovy fillets in oil, which took place in 1883. Vella had arrived in Santoña in 1880, sent as a forward for the prestigious Neapolitan firm Angelo Parodi, dedicating himself, like other compatriots, to the salatori (salters) profession. The salted anchovy had to be cleaned at the time of consumption (as it is still done today) and once it was prepared, it had to be eaten plain or with a little butter to soften its salty taste, as it was usually served in Italy.

Signore Vella began to become obsessed with the idea, which he called "il ciù grande bocatto", of carrying out this work in the factory and canning the anchovies in order to sell them ready for consumption in a straight form, thus avoiding the work involved in tasting them.

To this end, the factory began to carry out the entire process: cleaning the salted fish and then forming two strips or fillets, removing the central bone and packing the strips in cans, using melted butter as a covering.

Delicious recipes to enjoy anchovies

Anchovy and egg toast with rye bread.

The anchovies are one of the queens of the appetizer and snacking in bars all over the country. In addition to the traditional pinchos, we can also prepare with them canapés and toasts full of flavor, as in this recipe in which we have chosen to use a rye bread base.

Ingredients: whole wheat rye bread, mayonnaise or cream cheese spread, Dijon mustard, Cantabrian anchovies, batavia lettuce, red onion, eggs, black pepper and fresh dill.
Preparation: Boil the eggs in a pot with cold water for 11 minutes from the moment it starts to boil. Allow to cool before peeling and slicing. Cut the onion into thin julienne strips and wash the lettuce well. Cut round portions with a round mould or a small glass. Put a base of mayonnaise or cream cheese mixed with a little mustard and black pepper. Assemble each toast with a lettuce leaf, a slice of egg, one or two rolled anchovies, a little onion and a dill leaf.

Tapenade of anchovies, basil and olives

Tapenade is a spreadable spreadable cream full of Mediterranean flavors, very easy to prepare very easy to prepare with a mortar and pestle or a food processor. Delicious with crackers, vegetable sticks or as a spread on canapés, try it also mixed with pasta, as a salad dressing or as a sauce for meats and fish. For a more intense flavor, add a couple more anchovies.

Ingredients: 300 g pitted green olives, 1 tablespoon of capers, 1 clove of garlic, 5 Cantabrian anchovy fillets, Provencal herbs to taste (thyme, oregano, marjoram, parsley...), 1 tablespoon of lemon juice, 3 tablespoons of extra virgin olive oil, black pepper and salt.
Preparation: chop the green olives and the garlic clove without the inner germ. Drain the capers and wash and chop a small bunch of fresh herbs to taste. Grind the chopped anchovies with the capers and olives in a food processor. Add the herbs, lemon juice and salt and pepper. Start adding the olive oil little by little while mixing with a spoon to emulsify. Correct the salt if necessary.

Pissaladière or savory tart with onions, anchovies and olives

This classic savory pie is known as the French pizza and is characterized by its filling of onions, olives and anchovies. The dough is very easy to prepare and is perfect for sharing or to serve in small portions at a finger food dinner. It is best to add the anchovies just before serving to enjoy the full flavor and fresh texture.

Ingredients: 220 g of flour, 150 ml of water, 1 tablespoon of olive oil, 2 teaspoons of dry baker's yeast, 1 kg of onions, 2 cloves of garlic, thyme, oregano, pitted black olives, Cantabrian anchovy fillets, fresh basil, black pepper and salt.
Preparation: Mix the flour with the water, oil, yeast and a pinch of salt. Knead for a few minutes until the dough is homogeneous, form a ball, place in a greased bowl with oil, cover and leave to rise until it doubles in size. Meanwhile, peel and thinly slice the onion and chop the garlic. Heat a little oil in a frying pan and brown both ingredients. Season with salt and pepper and add the herbs, lower the heat, cover and let cook slowly for about 45 minutes. Preheat the oven to 200ºC, stretch the dough on a tray and cover with the onion. Bake for about 40 minutes and add the olives, basil and anchovies before serving.