Anchovys from Cantabria
Cantabria is the kingdom of the anchovy; Santoña, Laredo, Colindres or Castro Urdiales, together with other places on the west coast, are the genuine source of this exquisite product of careful and meticulous craftsmanship.
Cantabria is the kingdom of the anchovy. Santoña, Laredo, Colindres or Castro Urdiales, together with other places on the west coast, are the genuine source of this exquisite product of careful and meticulous craftsmanship.
If something identifies the Cantabrian gastronomy are its rich anchovies. In salting, smoked or in olive oil are present daily at our tables.
Anchovy is a blue fish, rich in fatty acids, barely contains carbohydrates and stores iron, sodium, potassium, phosphorus, calcium and vitamin A and B, recently it has been discovered that anchovy contains several peptides (molecules formed by the union of small amino acids) that induce apoptosis (cell death) of some cancer cells such as those of human lymphoma, the clinical scope of the finding is still unknown, but it is undoubtedly one more reason to consume anchovies from the Cantabrian Sea; with a splash of oil, with roasted red peppers from Isla, with fresh Cantabrian cheeses, in salad or with avocado and so on, an endless array of dishes that leave no one indifferent.
Not all anchovies are the same and distinguishing them sometimes is not easy. A good anchovy from the Cantabrian Sea differs from the rest: for its brownish-pink color, for its smell, for its slightly salty flavor. But it is that texture that acquires the anchovy fillet of "stiff chewy meat", after the careful process of elaboration what differentiates it from the rest.
The Cantabrian town of Santoña has been making this delicious bite for centuries as did the Italian sailors. Sicilian artisans who settled on the eastern coast of Cantabria a few centuries ago looking for the mouth that had begun to decline in the Mediterranean. In recent years, a large industry has developed on the eastern coast of Cantabria around the mouth, Santoña, Laredo and Castro Urdiales have major canning factories. Currently, canned goods from Cantabria are exported to different countries of the European Union and the USA.
The artisanal treatment of the anchovy is an art that the people of Cantabria learned from the Italian industrialists who came to the Cantabrian coasts in search of the mouth that began to be scarce in the Mediterranean fishing grounds. At first, they came to Spain in the spring coinciding with the coastal one of the bocarte and once finalized they returned to their place of origin. Over time some of these industrialists settled in the main fishing villages of Cantabria.
If a name deserves to be highlighted among Italian salazoneros, it is Giovanni Vella Scaliota who incorporated olive oil into the process of making anchovies. With him, the first anchovy factory that was built in Santoña was also born.
Some of the companies with more prestige and that better anchovies sell from Cantabria are Codesa, Ana María, Sanfilippo, Catalina, El Capricho or Angelachu.
We also leave a link where BUY ANCHOAS DE CANTABRIA