Anchovies from Santoña in Olive High Restoration 115 grs. Angelachu, are characterized by having a superior quality and a delicious flavor.
What do we find in this can of Anchovies in Oliva Alta Restauración from Angelachu?
In these Santoña anchovies in High Restoration olive oil we find large-size limited series anchovies, carefully selected for their size, for their regular shape, without breakage and for their special cleanliness, always guaranteeing the highest quality.
- Extra large anchovies 12-14 fillets
- Cantabrian mouthful
- Olive oil
About Santoña Anchovies in Oliva de Angelachu 115gr
Preserving family traditions and production secrets is not easy, but Angelachu has managed to ensure that each and every anchovy made in its factory represents what its ancestors learned in all its splendor. Thanks to this, in these 115gr anchovies we find large-sized anchovies, with their perfect point of salt and the right moment of maturation.
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 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.
Conservas Angelachu was born in Santoña (Cantabria) Spain at the end of the 90s, with the experience of four generations of professional fishmongers and canners . Conservas Angelachu is a pioneer and leader in its sector for the artisanal elaboration of canned fish, precisely because it respects and takes care of the original and traditional processes. "Authentic artisan tradition" sums up the philosophy of this family business. The main characteristics of the production of Anchovies, Bonito del Norte, Relanzón and Boquerones are their meticulous preparation and the quality of the raw material: seasonal fish, from manual artisanal capture and of the ideal size. We make each of these products stand out for their magnificent presentation, texture and flavor.
Its most outstanding product is the Cantabrian Anchovies in olive oil. To make this semi-preserve, they directly purchase the best raw materials from the Cantabrian Sea, all the artisanal production of Angelachu preserves is made with bocartes of the Engraulis Encrasicolus species, common in the Cantabrian Sea. The fish, always in season (coastal), fresh and of the ideal size and quality, comes directly to us from the main fish markets. The process of artisanal salting begins by salting, gutting and packing the fish in barrels. We take great care of its evolution. Angelachu Cantabrian anchovies in olive oil are renowned for their high quality.
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.