Cantabrian anchovies: from the Atlantic with passion!

Cantabrian Anchovies are so delicious that they are considered the best in the world. What sets them apart so much from others, deserving such recognition, is a combination of factors and care taken in their processing.

First of all is their origin, the Cantabrian Sea, which is located in northern Spain. The regions of Cantabria, the Basque Country, and Asturias overlook this sea. The waters of this sea are truly ideal for the growth of anchovy or "alicia" (Engraulis Encrasicolus). Although the species is the same found in the Mediterranean Sea, those from the Cantabrian have slightly different characteristics. There is indeed an important geographical factor to consider: the Cantabrian Sea represents the beginning of the Atlantic Ocean, and although its waters are not yet oceanic, they are colder than those of the Mediterranean Sea. Thanks to this climatic factor, the anchovies accumulate more fat, resulting in a taste that is more flavorful, meatier, and more savory.

To preserve the balance of the species, which is so valuable as a raw material for producing a typical local product renowned all over the world, the Spanish government imposes strict fishing bans, so that the anchovies can reproduce and have time to grow before they can be fished again. Only by doing so can the species be preserved while maintaining the characteristics that make this fish so tasty and sought after.

Cantabrian Anchovies, Characteristics

The Cantabrian anchovies are so special due to the care taken in processing the product at all its stages from the very beginning, namely the fishing of the raw material. In fact, the law provides for a limited catching period from March to the end of June, when the anchovies reach the right stage of development and are ready to be processed. Each year, about five thousand tons of anchovies are produced, a quantity actually limited to avoid the exploitation of fishery resources that has occurred in the past, which is why the Spanish government has imposed fishing restrictions on anchovies in the Cantabrian Sea.

A characteristic of the anchovy from this particular sea is its meatiness. It is a larger fish compared to regular anchovies, with a richer, marine flavor, but less salty. They are preserved in extra virgin olive oil or sunflower oil, prepared according to tradition and processed as in the past, namely strictly by hand; all to preserve their flavor and provide a product without comparison, with a distinctive taste, of high quality and prestige.

The result is an exquisitely prepared anchovy: long, shiny, and boneless, with a light aroma, meaty and smooth density, with a strong but simultaneously refined flavor. A true gastronomic experience!

Cantabrian Anchovy of Artisan Tradition

Certainly, the quality of the raw material makes a difference, but what makes the Cantabrian anchovy so special and sought after worldwide is undoubtedly the processing, which by tradition has remained exclusively artisanal.

The processing of the Cantabrian anchovy takes place along the coasts of the Cantabrian Sea, where it is collected, according to largely manual processing methods. The salting period of the anchovy can last from four to six months before proceeding to the other stages.

To truly enjoy a special tasting experience, make sure that the anchovies you buy are produced in the town of Santoña in particular, where production is carried out according to tradition and the anchovies used are undoubtedly those caught locally, guaranteeing quality. Such attention is necessary because there are various products marketed as Cantabrian anchovies, but they are not authentic. This happens because the Cantabrian anchovies do not yet have a certification to protect against imitation and counterfeiting. The information about the area of origin and processing of the anchovy is essential, especially considering that the price of the original product is above average, given its excellent quality, a reason that has led to its imitation.

Moreover, the best Cantabrian anchovy is processed with semi-preservation, which does not reach very high sterilization temperatures to preserve its characteristics, quality, and integrity. This means that the product should be stored in the refrigerator until consumption. It is advisable to take the anchovies out of the refrigerator at least one hour before use, which should be done at room temperature, to fully enjoy all the organoleptic qualities.

Cantabrian Anchovies, Recipes and Cooking Tips

Cantabrian anchovies are ideal for consuming alone, to fully appreciate their authentic, rich, and precious flavor, but they are also perfect for creating delicious appetizers, first and second courses.

As an appetizer, Cantabrian anchovies are perfect to lay on a bruschetta, or to make small slices with flavored butter. They are ideal for seasoning pasta; just sauté them lightly in a pan with a drizzle of extra virgin olive oil: it will result in a dish that is gourmet and super easy to prepare. If you want, you can also gratin the dish by adding a handful of breadcrumbs to the anchovies, along with black olives and capers. Your first course will be an explosion of flavors!

Try the stuffed pepper with anchovies: after roasting the peppers, prepare the filling by chopping the Cantabrian anchovies and capers, which you will mix with mayonnaise, parsley, vinegar, and a pinch of salt. Stuff the peppers, and enjoy your meal!

Spaghetti & Mandolino recommends the authentic fillets of anchovies from the Cantabrian Sea; bring the true taste of Spain to your table!

S&M