Cantabrian Anchovies 00 Special Selection, Casa Santoña

Description

Cantabrian Anchovies 00 Special Selection, Casa Santoña

Data sheet:

Features: Net weight: 115 g // Drained weight: 80 g / 8 loins.

Ingredients: Anchovies (FISH) (Engraulis Encrasicolus), sunflower oil and salt.

Producer: Santona House

Location: Guadarrama (Madrid)

Nutritional Table of Northern Albacore (per 100gr, drained)

• Energy value 192 Kcal
• Fat 6,75g
• 7,44g Carbohydrates
• 25,30g Protein
• Salt 9,10g

allergens: may contain fish remains

Store in a refrigerated place

Expiration: 9 months after manufacturing

Pairing:

For Anchovies 00 from Casa Santoña At Made in Spain Store, the ideal pairing combines Intense and salty flavor with fresh and balanced notes, enhancing its gourmet character. Here are some suggestions:

Wine

• Albariño or Verdejo: Fresh and fruity whites, with good acidity that contrasts and cleanses the palate after each bite of anchovy.

• Cava Brut or Champagne: The bubbles balance the salty intensity of the anchovy, making them a sophisticated aperitif.

• Fino or Manzanilla: Spanish classics that enhance the marine flavor and provide dry and elegant notes.

Side dishes

• Artesian bread: roasted or fresh, it serves as a neutral base that highlights the texture and flavor of the anchovy.

• Grated tomato and extra virgin olive oil: the classic Spanish “pan con tomate” (bread with tomato), which harmonizes the salinity of the anchovy.

• Olives and nuts: contrasts of texture and flavor for a complete gourmet aperitif.

Consumer ideas

• • About toast with butter or EVOO, accompanied by a few drops of lemon or capers.

  • En gourmet salads, combined with cherry tomatoes, arugula and a touch of light vinaigrette.

  • As a featured ingredient in white pizzas or pastas, providing umami and depth.

• About toast with butter or EVOO, accompanied by a few drops of lemon or capers.

• En gourmet salads, combined with cherry tomatoes, arugula and a touch of light vinaigrette.

• As a featured ingredient in white pizzas or pastas, providing umami and depth.

 

Santoña: world capital of Premium Anchovy

The fishing village of Santoña is located in the western part of Cantabria. It is known for being the homeland of Juan de la Cosa, Christopher Columbus's navigator on his trips to America (not the humorist), for its natural treasures such as the Santoña Marshes or the Berria beach and for its historical constructions, such as the forts of San Martín, San Carlos or Napoleón and the church of the Virgen del Puerto. However, when someone pronounces his name, an answer immediately arises: Bring me anchovies! Undoubtedly, this product has achieved fame that goes beyond the borders of Spain and is found on the menus of the best restaurants on the entire planet. 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 get from Santoña to the rest of the world if we do not visit the fishing village?

In the XNUMXth century, when salted fish was scarce in southern Italy, some Sicilian adventurers landed in Santoña and some decided to stay, forming the main canning industry in northern Spain. They brought with them a new technique, salting, mainly addressing the production of "bocarte", as the anchovy is originally known. It consisted of removing the head of the anchovies, placing them in barrels with salt and leaving them pressed for between four and six months, which is known as maturation.

Anchovy manufacturing process

Selection

Upon arrival at the port, the freshest fish and the most appropriate size are selected and purchased at auctions in the fish markets.

Quality

When the fish arrives at the factory, it is subjected to quality control. If it exceeds it, it is salted in suitable containers, for rapid dehydration and bleeding. 

“Alla vera meat”

Once salted, the fish is deheaded and eviscerated, and it is ordered as quickly as possible inside plastic barrels in alternate layers of fish and salt from salt flats. It can also be pressed into salting tins with just the right amount of salt, known as “Alla vera meat”.

Transform

When the salted anchovy has reached the optimum degree of maturation and the appropriate organoleptic characteristics (texture, aroma, pink color and flavor), it is transformed into anchovy fillet. This decision, key in the process, is made by the salting master

Blanching, trimming and dehydrating

The skin is removed by scalding the fish, and the ventral part and tail are trimmed. The anchovy is then dehydrated by centrifugation or with cloths to obtain the correct degree of humidity.

Filleted

In this process, the anchovy is manually separated into its two muscular parts along the spine, obtaining two fillets. The small thorns are removed, as well as possible remains of skin and they are packed neatly and carefully.

 

Pairing