Anchovies from Santoña Smoked in Olive Oil 50 grs. Catalina, 6/8 steaks. Let yourself be surprised by these special anchovies.
What do we find in this can of Catalina's smoked anchovies?
In these anchovies in olive oil we find Smoked Anchovies with oak wood, made from a 1-year salting which is smoked to provide these subtle nuances to such a traditional product. The flavor of the best anchovy with a special, innovative touch. To obtain this flavor, the brine in which the bocarte will rest for the last two months is smoked with oak wood.
- Small anchovies 6-8 fillets
- Cantabrian mouthful
- Olive oil
- Awards: Best anchovy in Spain in 2014 and 2015, Great Taste 2014 and 2015.
About Catalina's Smoked Anchovies from Santoña 50 gr
Anchovies are rich in omega-3, which helps to lower cholesterol and plasma 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.
The greatest dangers of anchovy 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.
Catalina canning is a family business that began in 1999. Throughout these years the company has been developing a range of products selected from among the best, and what is very important, worked with the expert hands of the women of Santoña. Its star product is the Cantabrian anchovy.
At Conservas Catalina they have always made canned Cantabrian Anchovies , in an artisanal and careful way for a small clientele. But the quality of their products and the way they are made made them increasingly in demand. This is how Conservas Catalina some years ago decided to put their products on the market: Cantabrian Anchovies, bonito, demanding the same care and dedication as before. Their production is limited, but all of them have exceptional quality ... we hope you enjoy them.
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 used to be served 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 their maximum taste.