Smoked Anchovies in Olive Oil 7/8, 50 gr. Catalina Preserves

Discover Catalina preserves Smoked Anchovies in Olive Oil 7/8 fillets, 50 g

The Smoked Anchovies in Olive Oil 7/8 fillets, 50 g. Catalina preserves are a gourmet semi-preserve made in Santoña (Cantabria) from Cantabrian Sea anchovies caught during the spring season. This special edition from Catalina preserves combines the depth of a long salt cure with a subtle oak-smoke aroma, adding innovative nuance to a classic product without masking its identity.

What makes them different is the finish: after a minimum 1-year maturation in salt, the anchovies complete their ageing with a final bath in smoked brine (aromatised with oak smoke), delivering a profile that is intense yet delicate. These authentic Santoña anchovies are prepared artisanally: meticulous hand-cleaning, careful hand-trimming for a neat (bone-free) presentation, and packed fillet by fillet in olive oil.

This 50 g tin contains approx. 7/8 small fillets, ideal for a refined appetiser where every nuance matters. As a semi-preserve, keep refrigerated between 5º and 12º C to protect texture and aroma.

Use & Pairings

Within the world of Anchovies, this smoked version is designed to surprise with subtlety: the smoke accompanies, it never dominates. Perfect for chef-style bites, creative tapas, or a small board with personality.

• Premium bite: warm toast, a touch of butter or a thread of extra virgin olive oil.
• Creamy contrast: with burrata, fresh cheese or a smooth potato cream to balance the oak note.
• Tomato & smoke: over grated or roasted tomato, where natural sweetness enhances the smoked nuance.
• Pairing: crisp, saline whites, cava brut or champagne; also excellent with a classic chilled vermouth.

Gourmet tip: let the tin rest 15–20 minutes out of the fridge so the oil becomes fluid again and flavours open up.

Artisan Production

The foundation is a well-aged anchovy: the fish is salted and matured for at least 1 year, a crucial period to refine texture, aroma and depth. After ageing, each piece is worked by hand—cleaned with precision, the central bone removed and the fillets carefully trimmed for a uniform, bright finish.

The signature touch comes at the end: an oak-smoked brine bath provides a clean, elegant smoke note. Finally, the fillets are placed in the tin and covered with olive oil, which protects the product and rounds the mouthfeel.

The result is a gastronomic profile: full of nuances and intensity, yet refined and delicate on the palate.

Catalina preserves Heritage

Catalina is a family business founded in 1999 in Santoña (Cantabria). Over the years, the company has developed a carefully selected range, shaped by traditional know-how and the expert hands of Santoña’s craft processors, always prioritising meticulous manual work.

Production remains limited and quality-driven: strict raw-material selection, respect for curing times and artisan preparation, fillet by fillet.

Tradition of Anchovies in Olive Oil

The modern story of anchovies in oil in Santoña is closely linked to Italian salt-curers. Among them, Giovanni Vella Scaliota, sent by the Neapolitan firm Angelo Parodi, helped popularise the idea of filleting in the factory and canning anchovies ready for the consumer.

At first, melted butter was used as a cover, as served in Italy to soften the salty profile. Over time, olive oil replaced butter, giving rise to the format we now consider a gastronomic classic.

Ideal format for a refined appetiser – Smoked Anchovies 50 g (octavillo)

This size belongs to our 50 g anchovies category, perfect for a precise tasting: open, enjoy, and avoid leaving the product exposed to oxygen longer than recommended.

It’s especially suitable when you want to explore nuances—like the oak-smoke finish—without overwhelming the palate. Remember: light, heat and oxygen are the anchovy’s main enemies, so keep refrigerated and, once opened, consume preferably the same day.

Discover other ways to enjoy anchovies

If you want to optimise your purchase, explore our Value packs of canned anchovies, curated lots that let you enjoy top brands with a smart quality-to-experience balance.

You can also discover our Gourmet anchovy tasting packs, an exquisite way to compare nuances across artisan producers and find your favourite style. Packs include only anchovies; if you want a full gift, add gift packaging from our create your gourmet gift pack category.

Characteristics

• Brand: Catalina preserves
• Product: Smoked anchovy fillets in olive oil
• Format: 50 g (octavillo)
• Calibre: approx. 7/8 small fillets
• Origin: Cantabrian Sea (made in Santoña, Cantabria)
• Season: spring fishing season
• Smoking: oak smoke (final bath in smoked brine)
• Maturation: minimum 1 year salt-cured
• Preparation: hand-cleaned, hand-trimmed, packed fillet by fillet
• Oil: olive oil
• Type: semi-preserve
• Storage: keep refrigerated between 5º and 12º C

Ingredients

Anchovies 50% (Engraulis encrasicolus caught in the Cantabrian Sea), olive oil 49%, salt and smoke flavouring.

Nutritional values (per 100 g)

• Rich in: Omega-3
• Vitamins: B2, B3, B6, B9, B12, A and D
• Minerals: magnesium and iodine

Frequently asked questions

What makes these smoked anchovies different from a classic tin?
They finish with a final bath in oak-smoked brine, which adds an elegant smoky nuance while keeping the traditional Cantabrian anchovy character.

Is the smoke flavour very strong?
No. It’s designed to be subtle and refined, adding complexity without masking the anchovy’s flavour.

How should I store them?
As a semi-preserve, keep refrigerated between 5º and 12º C, away from light and heat.

Why should I let the tin rest before serving?
Cold temperatures can firm the oil and sharpen salt perception. Resting 15–20 minutes improves fluidity and reveals the smoked nuances.

Which tin size should I choose?
Choose according to the number of guests to avoid leaving the product open for more than a day. The 50 g format is ideal for a precise, fresh tasting.