Israel Romero / Friday, February 10, 2023 / Categories: Blog Santoña anchovies: these are truly premium. Premium Santoña Anchovies Good anchovies have a surname: from Santoña. And they also have a designation: From the Cantabrian Sea. Although the anchovies come from the Cantabrian Sea, in Santoña (Cantabria) only the preserving is done — the credit belongs to the sea, that marvelous Cantabrian Sea which is a treasure for our gastronomy, and which is not always fully appreciated. It must be recognized that three factors contribute to the outstanding quality of Santoña anchovies: the Cantabrian waters and their nutritional richness, artisanal fishing, and their processing. The anchovy fishing takes place during the months of March, April and May. It’s the best season for salting when the fleet goes out in search of them and, upon returning to port, the best specimens are selected and bid on. Processing is carried out between March and June, when the bocarte (anchovy) is at its optimal level of fat, flavor and texture. Then, during grading, they are sorted by size, washed in brine, beheaded and gutted and placed in barrels with salt for curing, which lasts between six and eight months. After this time begins the most artisanal and delicate phase: manual cleaning (sobado) to remove skin and bones and obtain the large, clean fillets that will be preserved in olive oil. The product caught off the coasts of Cantabria and along the entire northern coast is of exceptional quality — far above that from other parts of the world such as Peru, Argentina, Morocco or even Croatia. [caption id="attachment_24246" align="aligncenter" width="800"] Santoña Anchovies: these really are premium[/caption] Santoña anchovy fillets in De la Cueva Fine Food extra virgin olive oil This would be just another product from our country if it weren’t for Patrick de la Cueva, Founder of De la Cueva Fine Food, who is also someone who knows how to value his surroundings before taking a step forward. For him the quality of the product is as important as the human quality of the people who produce it. It is essential to establish solid relationships with them, where love and passion for what we do are prioritized above all. His fillets of the Engraulis encrasicolus family are fished in spring off the Cantabrian coast of the most renowned Spanish town where the world’s best anchovies are made, Santoña. Canned in olive oil, this tin contains 10 large fillets, very clean of bones, brownish-reddish in color with a balanced salt level and a persistent, pleasant aftertaste. They are never exactly the same from one year to the next, although they retain the typical Santoña flavor and salting. Since they are preserved in Extra Virgin Olive Oil, their marination makes them better, like good wines if left to rest longer before consumption. [caption id="attachment_24247" align="aligncenter" width="800"] Santoña Anchovies: these really are premium[/caption] We always recommend them on toasted bread or our crackers from Paul & Pippa, in salads, with semi-cured goat cheeses such as Collados, or with De la Cueva’s roasted pepper escalivada. And they pair ideally with our cavas such as a Vins El Cep Brut Nature Reserva or a Pere Ventura Tresor Gran Reserva. A true delicatessen pleasure you can enjoy at home whenever you want with Made in Spain Gourmet. Our pairing recommendations with anchovies Semi-cured Goat Cheese, Collados Quesería Organic Escalivada, De la Cueva MIM Natura Brut Nature Reserva Cava, biodynamic, Vins El Cep Are Spanish "épicerie fine" shops in France really gourmet? Pedroche Valley: Iberian Paradise Print 3 Rate this article: No rating Tags: premium Please login or register to post comments.