Anchovies from Santoña in Olive Oil 50 g Rueda, 10 fillets of artisan elaboration and hand rubbed with unique flavor and texture.
What do we find in this can of anchovies from Santoña de Rueda?
In these anchovies in olive oil we find extra-large anchovies, anchovies selected for their size, clean without bones and low in salt, a product of high restoration. The perfect combination for a great evening.
- Extra large anchovies 10 fillets
- Cantabrian mouthful
- Olive oil
About the High Restoration Anchovies 130gr of Rueda
Anchovies are rich in omega-3s, which help lower plasma cholesterol and 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 an aperitif alone or with your partner. To share a pleasant moment with friends, or why not a little whim to enjoy at any time. The greatest dangers of anchovy are light, heat and oxygen, which is why tin formats are the most suitable for a perfect state of preservation of their properties.
Conservas Rueda is a small family business that has dedicated its entire life to the artisan production of Cantabrian Anchovies with great effort from day one. The company started with two operators and little by little, over the years they have gotten a larger workforce. With only one year on the market in 1998, it won the first prize in recognition of the best Cantabrian Anchovy made by hand through a blind tasting held at the first “Anchovy Fair” in Santoña.
These anchovies are the result of a careful selection in which only the highest caliber fish caught in the Cantabrian during spring is chosen. They are made by hand by hand rubbing, which consists of removing the skin of each of the fish extracted from salting with nets, one by one. With this, all the properties and characteristics of the raw material are maintained, before its manual filleting. They look for the highest quality of the anchovy, treating it with the greatest care and professionalism, with an anchovy matured in salting for a time greater than 12 months, which offers it its flavor and more characteristic color than those of less time.
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 was used to serve 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 it to its fullest. taste.