Anchovies from Santoña in EVOO 50 gr El Capricho . The best representation of centuries of tradition and hours of dedication to capture the very essence of the Cantabrian in these wonderful anchovies.
What do we find in this can of anchovies from El Capricho?
In these anchovies in extra virgin olive oil you will enjoy all the flavor of the Cantabrian mouthful, treated with great artisan care and made with the time necessary to obtain an anchovy with all the flavor and texture, without haste.
- Large anchovies 8-10 fillets
- Cantabrian mouthful
- Extra Virgin Olive Oil
About El Capricho Anchovies in Olive Oil 50gr:
If there is something that characterizes the anchovies from this canning facility, it is their indisputable quality. This final result is possible thanks to the three emblems that govern its production: use only one species of anchovy (Engraulis encrasicholus), always use weight from the Cantabrian Sea to guarantee its freshness by proximity and use a single ripening process, which guarantees the uniformity in the quality of its anchovies.
Anchovies are rich in omega-3s, which help lower plasma cholesterol and triglyceride levels, also increasing the fluidity of the blood, preventing thrombi and clots. Rich in vitamins B2, B3, B6, B9 and B12, all of them with important functions. Fat-soluble vitamins such as A and D, contributing to the regeneration of tissues and skin, promoting resistance to infections, and necessary for the development of the nervous system and night vision. Vitamin D helps blood calcium levels and favors its absorption and fixation. Minerals, magnesium and iodine.
It is the ideal format to enjoy alone or accompanied since it is a medium capacity format with 8-10 spines. The greatest dangers of anchovies are light, heat and oxygen, which is why canned formats are the most suitable for a perfect state of preservation of their properties and it is best to choose the can sizes based on the number of diners, avoiding that the can remains open with product for more than a day.
Canning El Capricho
This canning company has a quarter of a century of experience in the production of this wonderful product. Since its inception, its objective has been to obtain "an anchovy like the old ones" recovering the artisan processes and the knowledge perpetuated after years of tradition.
The first point in which this house applies its quality controls is in the purchase of its raw material, always selecting catch from boats with their traditional fishing boats. Later, they treat bocarte with their greatest virtue, patience. In this way, they let nature mark the maturation times until they reach their characteristic smell, color and unique flavor.
Tradition of Anchovies in Olive Oil
Among the first Italian salting producers to come to Santoña, one name must stand out: Giovanni Vella Scaliota. Vella had arrived in Santoña sent by the prestigious Neapolitan firm Angelo Parodi, dedicating himself to the salatori profession (saladores). His merit was inventing anchovy fillets in oil.
The salted anchovy had to be cleaned at the time of consumption (as is still done now) and once prepared, take it natural or with a little butter to soften its salty flavor as it was used to serve in Italy.
Signore Vella began to be obsessed with the idea of carrying out these tasks in the factory and canning the anchovy to sell it to the consumer directly, for this he began to carry out the entire process in the factory: cleaning the salting and then forming two strips or fillets, removing the central spine and canning the strips in cans, using melted butter as a topping.
The price of butter was too expensive, so it was replaced by olive oil, giving rise to the anchovies that we all know.
How to taste Anchovies in Olive Oil?
To enjoy the anchovies you have to remove the can from the refrigerator about 20 minutes before it is going to be consumed, so that the salt and oil dissolve completely (they solidify when cold) and you can enjoy it to its fullest. taste.