Santoña Anchovies 00

Anchovies 00 Online

Our anchovies, like all the anchovies sold in our shop, are caught in the Bay of Biscay during the spring months. This is when the anchovy has the best balance of fats, making it ideal for consumption. To enjoy the queen of the Cantabrian Sea year after year, rigorous monitoring of the available fishing quotaTherefore, every April it is necessary to count the existing biomass and then proceed in October with the counting of the number of fry. This quantity of fish will determine the anchovy quota that can be caught in the following season.

What is anchovy 00?

The 00 anchovy differs from the traditional anchovy due to the large size of its fillets, which results in a meatier anchovy, perfect for enjoying on its own.

How are canned anchovies made?

Once the fish has been selected at the fish market, the meticulous preparation process begins. The first step involves the cleaners, who are responsible for beheading and cleaning the fish one by one. Next, they are placed in layers in barrels, alternating between a layer of anchovies and a layer of salt. These barrels are usually weighted down to ensure a gradual dehydration process. This process is called... salting and it usually lasts between 6 and 7 months.

Once the anchovy has reached the appropriate point of maturation, its massaged by hando. The filleting women must remove the skin from the fish, as well as most of the salt that remains attached. To achieve a lower salt content, they will need to be immersed in three different barrels of water. Now comes the most delicate part of the process, where the filleting women put all their experience to the test in the meticulous cleaning of the anchovy. They will be responsible for cutting off the tail and backbone, separating the fillets, and of course, completely removing any remaining bones. Only in this way can we obtain an anchovy worthy of the authentic one. Santoña anchovy.

What is an anchovy?

The anchovy, whose scientific name is: engraulis encrasicolusIt is an oily fish that reaches between 15 and 20 cm in adult size.

It lays its eggs between June and July; the eggs, which have a peculiar elongated shape, float for two or three days after fertilization until the fry hatch. These grow very slowly (one-year-old specimens can measure less than 3 cm) until they reach adult size.

What properties does anchovy have?

Anchovies, besides their unmistakable flavor, are highly valued for their nutritional properties, which are beneficial to our bodies. Take a look:

• Vitamins A, D, E and K.
• Vitamins of group B (B2, B3, B6, B9 and B12).
• It is a source of high biological value protein similar to that of eggs or meat.
• Rich in essential minerals such as potassium, iron, sodium, phosphorus, magnesium and calcium
• Rich in omega-3 fatty acids, essential for a balanced diet.

What do anchovies taste like?

Anchovies have a very intense flavor, a salty touch, and a smooth, meaty texture, the complete opposite of soft and floury.

What is the difference between anchovies and sardines?

Both are oily fish, although they are different species. While they share color and size, they differ in physical shape: the sardine's belly is more pronounced compared to the anchovy's slender belly, and the sardine has a smaller, shorter mouth, while the anchovy's is wider and more elongated.

What is the difference between a boqueron and an anchovy?

When we talk about anchovies, depending on which part of the Iberian Peninsula we're in, we might be referring to one thing or another. First of all, it's important to clarify that yes, anchovies and boquerones are the same fish; it all depends on where we are and what we're talking about.

Anchovies In southern Spain it is the fresh fish itself, what in the north we would call anchovy (in the Basque Country) and in the area of ​​Asturias, Cantabria and Galicia they call bocarte.

The Royal Spanish Academy (RAE) shares the definition from the South and refers to the anchovy as a “teleost fish, physostome, similar to the sardine but smaller, which is abundant in the Mediterranean and part of the Atlantic Ocean, and from which anchovies are prepared.” Therefore, according to the RAE, an anchovy would be a “boquerón cured in brine with some of its blood.”

Furthermore, the terms anchovy and boquerón in the north clearly indicate a difference in the way they are prepared. While the anchovy Whether salted or preserved in oil, the anchovy is marinated in vinegar, resulting in a very different flavor from both preparations.

What type of fish is the anchovy?

In the north of the peninsula, the term bocarte is very commonly used as synonym for anchovyThat is, to refer to fresh fish.

How many calories are in a can of anchovies?

A can of anchovies 100 grams usually has between 100 and 200 kcal although it can contain up to 400 kcal.

How are anchovies preserved?

There are different methods for preserving anchovies: in salting or brine, in oil olive or sunflower oil and in vinegar-

Anchovies 00 price

Category 00 anchovies are those considered to be of the highest quality due to their width. The price of Category 00 anchovies on the market ranges from €10 to €15 per 100g, around €20 for 250g to 500g, and approximately €120 per kilo.

At Calidad Gourmet, your online food store, you will find a diverse range of prices and weights in 00 anchovies, for example: 120g of Santoña 00 anchovies cost €11, 210g are priced at €19,50 and 600 grams at €56, approximately.