Description
Appetizer (Anchovy, Boquerones, Gildas) by Casa Santoña
It is composed of two units:
2 loins of Cantabrian Anchovies 00 Special Selection Handcrafted from carefully selected pieces caught in the Cantabrian Sea. 00 anchovies are the largest on the world market. They have an intense flavor and perfect salting. Their texture is very meaty, with a deep and wild flavor. Discover Casa Santoña's gourmet Cantabrian anchovies.
2 extra anchovies. Casa Santoña selects the finest fresh anchovies from the Cantabrian ports and cleans them until all impurities are removed. They are then left to soak for just the right amount of time in a mixture of wine vinegar, lemon, and salt, and then preserved in olive oil. The result is anchovy loins with a mild flavor and low salt content, a natural color, and a delicate, fleshy texture.
2 Gildas. Casa Santoña's anchovy gilda is the quintessential appetizer or tapa in northern Spain, especially in Donostia, San Sebastián, where it is considered an emblem and icon of this coastal city's culinary culture. Casa Santoña's Gilda is made with the finest raw materials. It is the perfect combination of olives, Ibarra piparra (a sweet, non-spicy chili pepper), and Casa Santoña's whole anchovy. The Gilda is shaped like a banderilla.
Data sheet:
Features: Net weight: 115 g // Drained weight: 80 g / 8 loins.
Ingredients: Anchovies (FISH) (Engraulis Encrasicolus), sunflower oil, salt and vinegar; Piparras (vinegar and preservative E-223); Anchovy-stuffed olives: Manzanilla olives, water and 6% anchovy paste, stabilizer E-401, flavor enhancer E-601 and sunflower oil).
Producer: Santona House
Location: Guadarrama (Madrid)
Nutritional Table of Northern Albacore (per 100gr, drained)
- Energy value 171 Kcal
- Fat 13,7g
- Of which saturated: 1,74g
- 0,5g Carbohydrates
- Of which sugars 0g
- 11,8g Protein
- Salt 4,65g
Pair with red or white vermouth, white wines, and chilled wines to enhance the flavors of the fish.
Allergens: May contain traces of fish, crustaceans, dairy products and almonds.
Store in a refrigerated place
Expiration: 9 months after manufacturing
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.
Ratings
Not yet reviewed