Of Santoña to your house - Prices-of-Origin - free Shipping from 59€ Canned Angelachu performs a production completely handmade, following the tradition and respecting the techniques of their predecessors. Some of the best anchovies on the market, with quality controlled of Cantabria awards and great taste. Direct from the factory.
Canned Angelachu is born in Santoña (Cantabria) Spain in the late 90's, with the experience of four generations of professionals, fishmongers and conserveros. Canned Angelachu is a pioneer and leader in its sector for the artisan production of fish preserves, precisely, to respect and care for the processes, traditional and original. "Authentic artisan tradition" sums up the philosophy of this family company. The preparation of Anchovies, Bonito del Norte, Relanzón and Anchovies have as main features their thorough preparation and the quality of the raw materials: fish of the season, from artisanal capture manual and of ideal size. We managed to get each of these products stand out for their superb presentation, texture and flavor.
Your product or service more prominent are the Anchovies of the Cantabrian sea in olive oil. To develop this semi-preserve, acquire directly to the best raw materials in the Cantabrian sea, all the small-scale production of canned Angelachu is made with anchovies, of the species Engraulis Encrasicolus, common in the bay of Biscay. The fish, always in season (coastal), fresh and of a size and quality suitable, comes to us directly from the main fish markets. The process begins with the craft of salting salting, eviscerando and packing the fish in barrels. We take care of carefully your evolution. The anchovies in olive oil from the cantabrian Angelachu are well-recognized popular for their great quality.
Santoña is a municipality of Cantabria situated on the coast, about 40 minutes from the capital. It is practically an island as it is surrounded almost entirely by the cantabrian sea. Due to its orography has great features to be a village.
Were the italians that many years ago, the end of the NINETEENTH century, in search of fishing as in its waters, was beginning to fail, they reached the bay of biscay and found a bocarte of great quality. They settled in Santoña during the spring season, where the coastal spring, capturing the anchovies of the best quality, and then they moved back to their cities for the development of the anchovy.
With the time were creating factories in Santoña and more and more families began to venture into the world of the anchovy, becoming the global benchmark of the anchovy. All of this should be to capture the best bocarte and using craft and traditional techniques such as kneading by hand will get the best anchovies.
often there may be doubts about the difference between the anchovy and the anchovy, but it is very easy to tell apart. Both the anchovy as anchovy from the bocarte, but their paths are separated in function of the development that is made. If it matures in salted becomes what we call anchovy, however if it is made with vinegar, we are faced with an anchovy.
Canned Angelachu produces the bocarte of the two forms, getting high-quality products, although primarily noted for its work with the anchovy of Santoña, as anchovies Angelachu is recognized as one of the best canning of Santoña.
When people talk about anchovy 00 refers to a anchovy of larger size than usual. This type of anchovy is difficult to capture that's why the offer is lower. However in 2019 Canned Angelachu indicates that the coastal is still very good, and has entered bocarte large so that in 2020 you will be able to enjoy anchovy of larger size.
The format that sets out the anchovies Angelachu of is the largest high restoration, in which you can find a 12/14 anchovy fillets from Santoña.
do Not know which format preserves Angelachu to buy? Canned Angelachu offers you different formats of anchovies to suit different options. It is easy to decide, as you'll see!
the difference between The formats is based on the number of steaks that includes every can, so we can easily decide between one format or the other depending on the people among which you are going to enjoy.
The smaller format is the octavillo, 50 gr, which includes between 8-9 fillets, recommended for 1 or 2 persons.
For 2 or 3 people we can select the double octavillo, 90 g approx., about 15/16 fillets of anchovies of Santoña.
The format high restoration is the tin can that contains a 12/14 fillets of anchovy of larger size, recommended for 2 or 3 persons.
And for groups somewhat larger, or for those who would like to eat more steaks, canned Angelachu offers us the format 180 gram with about 28/30 fillets.
Choose the format you choose, the anchovies are of the same quality, made by hand, following traditional techniques, by cleaning individualized for each fillet, leaving them free of raspas and thorns to enjoy this great delicacy of the cantabric sea.
For the anchovy is kept in perfect conditions should not be at high temperatures, the light, or afectándola the oxygen. Any of these circumstances, what that means is that the anchovy to lose its properties and therefore quality.
What many people do not know is that the anchovies are a semi-preserve, so it is necessary to keep it in the refrigerator, between 5 and 12 degrees approximately.
Canned Angelachu bet for the format in tin, where the light does not affect the anchovy, as may occur in the formats of glass. Keeping it in can also imply a major time consumer preferred.
For its better preservation it is recommended that you select the proper format that you can open and enjoy on the day, as once the anchovy comes in contact with oxygen it is losing qualities. Therefore remember that once you open the can it is best to complete it in time, or in his absence throughout the day, in an attempt to once open they are the less time as possible in the refrigerator.
To be in the fridge, the oil and the salt of the anchovies solidifies so to enjoy the best flavor of the anchovies there are take them out about 20 minutes before the fridge, so that they get used to the room temperature and dissolve the salt.
The anchovy is an elaboration not a fish, this means that comes from a fish type-blue, bocarte, and is known as the anchovy, to the preparation by the salting and ripening of bocarte.
Canned Angelachu it is very important to capture always the best bocarte of the bay of Biscay, so that in time of coastal are always alert to select the best specimens when they come to port, and get you on the anchovies of the best quality.
The hit is safe if you buy anchovies Angelachu. Authentic tradition, taste and quality.