Salted anchovies Ría de Santoña

The Ría de Santoña salted Anchovies are always a good option, since the Ría de Santoña salted Anchovies are made up of 30 to 31 litters of 10 Santoña anchovies from bocarte caught in the waters of the Cantabrian Sea and matured with Torrevieja salt of more than 8 months. This salted Cantabrian anchovy must be cleaned one by one, showing a reddish brick color, a delicate texture and a low salt point. Its flavor is intense, highlighting a good balance between the fish and its maturation in salt. Santoña anchovy caught during the spring, months in which the bocarte has the best balance of fats, a characteristic that makes it perfect for canning.

About Ría de Santoña salted anchovies
To Buy Salted Anchovies from the coastal Ría de Santoña you should know that the Salted Anchovies from the coastal Ría de Santoña is a can of 10 kilos each in which between 600 and 625 anchovy fillets are included per can. Salted anchovies are anchovies caught in the waters of the Cantabrian Sea and hand-soaked in the Santoña cannery of the Ría de Santoña brand. The only ingredients used to make Ría de Santoña salted anchovies are anchovies and salt. Ría de Santoña salted anchovies are suitable for those allergic to lactose, nuts, eggs or gluten.

How are salted anchovies made?
The salted anchovies from Ría de Santoña follow a meticulous production process to achieve the flavor and authenticity of the true salted anchovy from the Cantabrian Sea. The first step is to capture and select the anchovy. To do this, Santoña anchovies are caught using sustainable fishing techniques during the spring months, a time when anchovies have a better balance of fats that make them suitable for preserving. Furthermore, Ría de Santoña only works with large anchovies.

The fish will then have to be deheaded and gutted by hand. Once cleaned, they are placed in barrels, alternating layers of salt per layer with a dam on top of the barrel to dehydrate the anchovy. This process has a minimum duration of 6 months. The next step is the removal of the skin and salt. What differentiates Ría de Santoña from other brands in this very important step is that they do not use hot water to speed up the process but, again, carry it out by hand anchovy by anchovy.

Next, the anchovy is passed through three different barrels with water to achieve the exact level of salt and the anchovy is placed in special cloths where machines extract any possible excess water. The turn of the expert hands has arrived: those in charge of the most laborious and specialized step of the process, the filleters. These women must cut the tail of the anchovy, remove the backbone, separate the fillets and remove the bones.

Finally, the anchovy will have to be prepared for consumption. The anchovy is carefully placed in the corresponding format and the oil is added to package each product individually.

Why Ría de Santoña?
Because Ría de Santoña is considered one of the best canneries of the many in Santoña. Due to its excellent quality and artisanal production methods, Ría de Santoña enjoys well-deserved recognition worldwide.

Ría de Santoña only works with top-quality raw materials, that is, large, high-quality pieces, handled by hand and with limited production. Well boned and with a perfect balance between fish, salt and olive oil. The Ría de Santoña cannery fuses freshness and tradition with the unique flavor of Cantabrian fish, the aromas of the best oils and 100% natural ingredients, without preservatives or artificial additives.

Ría de Santoña also stands out for the juiciness and tenderness of its fish. It is one of the brands best valued by consumers in terms of quality-price ratio and, above all, the brand’s respect for the product is valued.