Butterfly Anchovies 4 units Don Bocarte.
What do we find in this can of Don Bocarte Mariposa Anchovies?
In these Butterfly anchovies we find anchovies made in a different way, the "butterfly" anchovy is a form of presentation where the skin is kept and the Anchovy is attached by the tail.
It is a traditional format but very scarce and uncommon among current Canneries, which is why it is highly valued among anchovy lovers. Its peculiarity means that it is prepared almost on demand, so it is not easy to find.
About Don Bocarte Anchovies in Olive Oil 120gr
These anchovies come from a renowned canning company, known for the quality of its raw material and its careful cleaning. From the purchase at the bocarte fish market to its canning, going through a minimum 6-month maturation process, it is done with meticulous detail.
It is the ideal format to enjoy a small lunch or dinner with family or friends, or to give to a loved one, being an original gift that is sure to surprise. 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 Don Bocarte
Don Bocarte is a canning company that offers prestigious fish . But not only this makes them excellent, but also the artisan and manual elaboration, a scrupulous one-by-one cleaning and curing in salting, which makes production limited.
Located in Santoña, Don Bocarte was born in 1997 and his dedication has made this company one of the most valued in the sector. Its success is due to the selection of the best raw material from the Cantabrian Sea and the care it dedicates in the process of making the preserves.
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 to invent the 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 taste like 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 packaging 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?
When the salt and oil are cold they tend to solidify, and that is why you have to take the can out of the refrigerator about 20 minutes before so that it reaches room temperature and dissolves, and you can enjoy all the flavor and the quality of the anchovies.
Nutritional values (100 g of drained weight)
542.5 kJ / 129 kcal
|of which saturates||0.9 g|
|of which sugars||<0.1 g|