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.
The Best Anchovies of the Cantabrian Sea
The story goes that a Sicilian family, Vella Scatagliota, is the one that brought the secret of anchovies to Santoña. In fact, they chose this sea to come to fish and produce during the coastal season and then send their products to Italy. This became a habit and, instead of spending long periods, they ended up establishing their residence in Spain.
A history of industry and also of love, since Giovanni came from this family and fell in love with Dolores from Santoña. Their relationship resulted in marriage and, for this reason, he established his permanent residence in Santoña.
At first, Giovanni and companies like his were only dedicated to catching and salting fish. But he realized how laborious it was for the end customer to clean the fish and, in order to facilitate this task, he started working with the women of the village. Together they managed to preserve the salted anchovy fillet, completely eliminating the skin and the bone.
This gave rise to the technique of hand-brushing and, later, he investigated ways of flavoring or softening the flavor until, finally, he opted for packaging in olive oil, which represented a considerable cost saving.
Giovanni's ideas were so revolutionary that he completely transformed this industry, to such an extent that his techniques are still followed today.
Elaboration of the Anchovy of Casa Santoña.
All the elaboration of the anchovies of Casa Santoña, is done by completely traditional and artisanal methods, dedicating to each anchovy loin the necessary time to, on the one hand, lower the salt concentration, and on the other hand, eliminate all the bones and get ultimately, the best aromas of the fish. The finished anchovies are packed for preservation in neutral oil (sunflower) and if desired at the end can be served with a few drops of a suitable olive oil.
Types of Cantabrian Anchovies Casa Santoña.
In Casa Santoña we make a selection of Cantabrian anchovies (Engraulis encrasicolus) from the origin to always have the highest quality anchovies. We leave a long maturation time in temperature-controlled facilities on the coast of Cantabria, and the soaking and de-stoning is completely manual, obtaining a product for haute cuisine and the most demanding palates. Once the de-stoning process is finished, we make a selection by anchovy size; OO, O and EC.
CANTABRIAN ANCHOVIES OO
00 anchovies are of the highest quality. Discover its nuances, its firm and flexible texture. A large and select loin handmade by our expert craftsmen.
CANTABRIAN ANCHOVIES OR
In the elaboration of the Anchovies of the Cantabrian Sea 0 of Casa Santoña, the artisan process allows us to obtain from this raw material, a product of high gastronomy. We dedicate to each loin the necessary care to obtain an extraordinary piece: large, shiny, totally boneless, with a delicate aroma and texture.
EXTRA CANTABRIAN ANCHOVIES
In the elaboration of Casa Santoña's Extra Cantabrian Anchovies, the artisanal process allows us to obtain from this raw material, a product of high gastronomy. We dedicate to each loin the necessary care to obtain an impeccable anchovy: long, shiny and boneless, with a delicate aroma, fleshy and smooth texture, intense, elegant and long flavor through the retronasal passage.
