Anchovies in Butter and Coffee, Fine Dining, 12/14 fl oz, 110g. Catalina Preserves

Discover Anchovies in Butter and Coffee HIGH RESTORATION, 12/14 f. 110 g. Conservas Catalina

The Anchovies in Butter and Coffee HIGH RESTORATION, 12/14 f. 110 g. Conservas Catalina are a gourmet semi-preserve born in Santoña (Cantabria) that brings together tradition and surprise: anchovies from the Cantabrian Sea, caught during the spring fishing season, artisanally crafted and preserved in an elegant composition of artisanal Pasiega butter and carefully selected coffee, with a touch of olive oil.

This recipe —known as Catalina Butter Coffee— elevates the canning craft to an unprecedented level. The bite surprises with its balance: the intensity of the sea interacts with toasted notes reminiscent of a coffee milk caramel, creating an enveloping and distinctive sensation.

The foundation is the classic production of Catalina preserves: careful fish selection, salt maturation, meticulous cleaning and hand processing one by one, before packing and covering with its preservation blend. In Hansa format of 110 g, it includes 12/14 extra-large fillets, designed for gastronomic service with presence. As a semi-preserve, it must be kept between 5º and 12º C.

This product is the result of collaboration with two leading Cantabrian producers —Café Dromedario and La Pasiega de Peña Pelada— whose expertise enriches a proposal that pays tribute to our roots and consolidates a distinctive path within the gourmet universe.

Use and Pairings

Within the universe of Anchovies, this butter and coffee version is designed for those seeking a different experience, with aromatic layers and a long finish, ideal for signature appetizers.

• Essential tempering: remove the tin from the refrigerator 40 minutes to 1 hour so the butter softens without heating.
• Clean serving: using a flat knife or spatula, carefully remove the butter covering and serve the fillets as they are.
• Gourmet toast: warm toasted bread, a thin layer of the aromatic butter and the fillet on top. A bite that enhances the “sea + toasted” contrast.
• Canapés: warm boiled potato, grated hard-boiled egg or a smooth cream base (without excessive acidity) to let the coffee profile shine.
• Pairing: dry and saline white wine, cava brut or champagne; also classic well-chilled vermouth to balance creaminess and toasted notes.

Gourmet tip: try the leftover butter on bread: it carries a very distinctive salty-toasted nuance, perfect for appetizers.

Artisanal Production

These anchovies originate from carefully selected spring catches in the Cantabrian Sea. Once at the factory, the key process begins: salt maturation, where time builds firmness, aroma and intensity.

They are then worked by hand, meticulously one by one: cleaning, salt adjustment and careful filleting. Finally, they are packed and covered with the preservation blend: Pasiega butter, olive oil and coffee, achieving an aromatic profile that adds toasted notes without overshadowing the essential sea flavor.

The result is a high-restoration anchovy: extra-large fillet, tender texture and uncommon aromatic complexity, designed to surprise elegantly at the table.

Preserving Tradition of Conservas Catalina

Catalina preserves is a family company founded in 1999 in Santoña (Cantabria). Its philosophy is based on essentials: Cantabrian raw material, handwork and respect for the timing of salt curing.

Its production is limited and quality-driven: strict selection, expert hands and meticulous fillet-by-fillet preparation. In this reference, that craftsmanship is expressed with a creative twist that preserves the artisanal soul while expanding its aromatic register.

Tradition of Anchovies in Olive Oil

The modern history of anchovies in oil in Santoña is linked to Italian salters. Among them stood out Giovanni Vella Scaliota, sent by the Neapolitan firm Angelo Parodi, who promoted the idea of filleting anchovies in the factory and canning them ready for consumers.

Originally, the covering used was melted butter to soften the salty flavor, as traditionally served in Italy. Over time, olive oil replaced butter for cost and practicality reasons, giving rise to the format we now consider a classic.

This recipe connects both traditions: the memory of the origin (butter) and gastronomic evolution (olive oil), with coffee as a contemporary aromatic signature.