Israel Romero / Wednesday, November 22, 2023 / Categories: Blog Because Santoña anchovies are the best in the world. Anchovies from Santoña This is another Spanish product considered among the best in the world. However, they are still largely unknown outside our borders. But Made in Spain Gourmet is already working to reverse that situation. Why are Santoña anchovies so good? These are the reasons to consider them simply the best Bocarte, anchovies and boquerón Anchovy preserves, a gourmet product Anchoas M.A. Revilla: our choice In our view — and mind you, Spain has other excellent anchovies, such as those from L’Escala (Costa Brava) — we explain the reasons why the anchovies from Santoña can be considered the best in the world. Santoña is a small fishing town in Cantabria that is very famous for its fishing and canning activity, and is located about 48 kilometers from the capital, Santander. This is mainly due to the bocarte (anchovy) and the way it is prepared as Santoña anchovies. Note, this is very important: although we may generally think that “anchovy” is a type of fish, it is not — it is actually a method of preparation and preservation that gives the fish its characteristic flavor. Why are Santoña anchovies so good? In the Middle Ages it was known by the name Puerto or Puerto de Santoña. This was because it was an important canning and fishing center. During the 1930s and 40s of the last century, Santoña established itself as a base for exports and became, in its own right, one of the main canning and salting ports of the Cantabrian Sea. It even exported to countries like Italy and France. Today this fishing activity remains important. And we can say that Santoña dedicates itself wholeheartedly to exploiting this gastronomic delicacy that is the bocarte, prepared and preserved artisanally. Thus they become Santoña anchovies recognized as the most prestigious, rich and flavorful anchovies. These are the reasons to consider them simply the best In other places the bocarte is also prepared as anchovies. But those produced in Santoña come from the Engraulis Encrausicolus (Cantabrian bocarte), a fish that for its flavor and high content of Omega-3 fatty acids is known as the king of the bocartes, and of course, of anchovies. It is caught and prepared artisanally. Brine and top-quality extra virgin olive oil are used. Additionally, it goes through a salting and curing process that lasts months, which gives it its strong, characteristic flavor. And finally, the bocarte is caught at just the right moment when its concentration of fatty acids is at its peak. In this way the properties of this oily fish are better exploited and preserved. Generally between spring and July. Bocarte, anchovies and boquerón The difference between boquerón and anchovy is that the former is marinated in vinegar and the anchovy is cured in salt for up to 6 months. But both come from the same fish. Hence their characteristic flavor. This process has been passed down from generation to generation for more than 100 years. But the key is the treatment of the fish, since it is filleted by hand and then oil is added before canning and then it is preserved for months. Anchovy preserves, a gourmet product The reputation of Santoña’s salting processes evolved to increase the price of bocarte and to develop an industry of canning factories that still exists today. Salting techniques allow anchovies to be preserved in an almost imperishable way. This, combined with the benefits (high folate content, source of minerals, 12% healthy fats) of this oily fish, makes it a gourmet product appreciated by many. To begin with, anchovies have great health benefits since they are rich in Omega-3 fats (a very healthy type of fat), which is fundamental for a balanced diet. They are a great source of vitamins with contributions from groups A, D, E and K, and many of the B vitamins such as B2, B3, B6, B9 and B12. In addition, they also contain a large amount of high-quality protein comparable to meat or eggs. In short, Santoña anchovies are a complete and very balanced superfood that should be included in our diet. Anchoas M.A. Revilla: our choice If to everything we have said we add the passion to do things better than the rest — from canning, the artisanal treatment, as well as filleting with top-quality extra virgin olive oil — we are summarizing our choice: Anchoas M.A. Revilla. The owners of M.A. Revilla started in January 2013, with the aim of recovering the family and artisanal tradition, to produce Cantabrian anchovies in brine under the M.A. Revilla name. Their Cantabrian anchovies belong to the species Engraulis Encrasicolus, and are caught in the fishing grounds of the Cantabrian Sea during the spring season. They are the tastiest and most sought-after on the market. While most anchovies are left in brine for about 6 months, Revilla’s can reach 12 to 15 months after capture and subsequent cleaning, resulting in an even more exquisite product and making them one of the most desired items. It is one of the star products at Made in Spain Gourmet, highly demanded in restaurants for the large size and texture of its fillets. They are made artisanally with top-quality raw materials in their factory in Santoña (Cantabria). The De Diego family, native to the area but who devoted themselves to other pursuits — aviation more specifically — decided to create this brand with the simple goal of making the best anchovies in the world, and they are on the right track, with several international recognitions. The anchovy is an ingredient we can add to our recipes as an accompaniment or as a main dish. In a gazpacho, a salad or with legumes. Its flavor and the benefits provided by this oily fish are ideal in a Mediterranean diet. If you haven’t tried Santoña anchovies yet, now’s the time. Anchoas M.A. Revilla - Premium Edition Anchoas M.A. Revilla - In organic butter Oil set: organic extra-virgin olive oils of the highest quality. Made in Spain Gourmet Christmas Special (Part 2) Print 2 Rate this article: No rating Please login or register to post comments.