50 g anchovies. Ana María, handcrafted in Santoña, the cradle of anchovies.
What do we find in this can of Anchovies of 50 grs. Ana Maria?
In these anchovies in olive oil we find anchovies elaborated in Santoña with Cantabrian bocarte, it means the best quality. This format is perfect for aperitifs or to enjoy at any time, open and finish.
- Small anchovies 7-9 fillets
- Cantabrian mouthful
- Olive oil
About the Anchovies of 50 grs. Ana Maria
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.
It is the ideal format for a Cantabrian anchovy appetizer . Perfect to enjoy at any time alone or accompanied and recover the flavors of always. 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.
Conservera Ana Maria
Conservas Ana María is a family business created in 1997 in Santoña (Cantabria) Spain, whose symbols that characterize it are: Tradition and Quality .
Since its inception, its production has been centered on the CRAFTSMANSHIP of Cantabrian Anchovies , taking special care of quality. Its Anchovy Gold Series is the most emblematic of this house.
Currently, in addition to making anchovies, within its extensive catalog we can find other seafood products such as canned tuna, either in the trunk or belly, or other classic preserves such as mussels, sardines, etc.
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 fillets of anchovies in oil, The salted anchovy had to be cleaned at the time of consumption (as it 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 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?
When the salt and oil are cold they tend to solidify, and that is why you have to remove the can from 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.
- Location of the cannery
- Santoña (Cantabria) Spain
- 1/2 diners
- 6/8 anchovy Fillets
- Size of the Anchovy
- Net Weight
- 50 grams
- Weight Drained
- 29 grams
- Source Bocarte
- Engraulis Encarsicholus (anchoa del cantábrico)