{"product_id":"santona-anchovies-in-olive-oil-45g","title":"Santoña anchovies in olive oil 45g","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eCantabrian anchovies in olive oil. \u003c\/strong\u003eThese anchovies are caught close to the coast in spring at their flavoursome peak and cured for 11 to 12 months in Santoña, the birthplace of the Cantabrian anchovy, at a traditional, family-run cannery. The hand-prepared fillets are packed in a neutral olive oil so that the unique flavour of the fish can shine. The anchovies are meaty, flavoursome and firm-textured.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eRecipe tip: \u003c\/strong\u003etoast some good bread, let it cool, apply butter thickly and position the anchovy fillets. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cb\u003eStore anchovies between 1-8°C. \u003c\/b\u003eKeeping anchovies in the fridge maintains their taste and texture for the shelf life specified on the tin. See below for more detail on this.\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eAbout Carmelo: \u003c\/strong\u003eCarmelo is a luxe edit of Iberia’s finest tinned fish curated by Patrick Martinez, the founder of The Tinned Fish Market. It must come from marine ecosystems where sea life thrives. It must be fished seasonally, sustainably, and must be prepared by hand. This is the Carmelo manifesto.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMore about the Santoña anchovies:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•Cantabrian anchovies are said to be the best anchovies. And those produced in the Cantabrian fishing town Santoña are the ultimate Cantabrian anchovy. The town is where the first Italian settlers began to produce salted anchovies. The anchovies from here are always \u003c\/span\u003e\u003cem\u003eEngraulis encrasicolus\u003c\/em\u003e\u003cspan\u003e - the finest example of the anchovy due to its high omega-3 content and flavour profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•The very best \u003cem\u003ebocarte\u003c\/em\u003e - the Spanish name for the fresh anchovy before it is cured - are bought at the Cantabrian ports. The anchovies are then quickly run from the harbour to the Santoña cannery where the year-long curing process begins. The \u003c\/span\u003e\u003cem\u003esobadora\u003c\/em\u003e\u003cspan\u003e - the artisan that fillets the anchovies post-curing - removes the hair-like bones a machine would miss and safeguards the delicate texture a machine would compromise. The numbered slip of paper inside these oil-packed anchovies identifies the \u003cem\u003esobadora,\u003c\/em\u003e like a signature on a work of art.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMore about Cantabrian anchovies:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•The Cantabrian Sea's weather patterns, currents and water temperatures - the merroir - are partly why the flavour and texture of the Cantabrian anchovy is world-renowned.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•Anchovies in the Cantabrian Sea grow to a good size because the choppy water there is oxygenated and strong currents drive deeper, nutrient-dense waters to the surface, supporting plankton growth which the anchovies feed on. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•The Cantabrian Sea’s turbulent waters also mean that he anchovies have to be strong swimmers, and this, along with the coldness of the water, helps firm their flesh enough to stand up well to the salt-curing. Furthermore, the anchovies are submerged in barrels filled with brine for 1 to 2 hours when they reach the cannery to also firm the flesh.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e*In spring, when Carmelo anchovies are fished,\u003c\/span\u003e\u003cspan\u003e the anchovy's fatty reserves are at their peak, ready for summer when they spawn. The higher fat content assists the long curing and development of flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAvailable now from Baruccio with fast, reliable UK delivery. \u003c\/p\u003e","brand":"santona","offers":[{"title":"Default Title","offer_id":58125018300790,"sku":null,"price":8.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/2098\/2646\/files\/Picture1.jpg?v=1781978273","url":"https:\/\/www.baruccio.co.uk\/products\/santona-anchovies-in-olive-oil-45g","provider":"Baruccio - Wine Bar | Italian Coffee Shop in St. Albans","version":"1.0","type":"link"}