Santoña anchovies

Buy marinated anchovies

"They are such a symbol of the city of Málaga that the people of Málaga are called 'boquerones' (anchovies). So much so that in Rincón de la Victoria they dedicate a weekend a year to the Victorian Anchovy Fair. Although they are also popular in other parts of Spain, such as Madrid, where a pintxo called 'matrimonio' ​​(marriage) is well known, consisting of a salted anchovy and a whitebait."

Differences between anchovy and whitebait

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 refers to the fresh fish itself, what in the north we would call anchovy (in the Basque Country) and in the areas of Asturias, Cantabria, and Galicia is called bocarte. The Royal Spanish Academy (RAE) shares the southern definition and refers to the boquerón as a “teleost, physostomous fish, similar to the sardine but smaller, which is abundant in the Mediterranean and part of the Atlantic Ocean, from which anchovies are prepared.” Therefore, according to the RAE, an anchovy would be a “boquerón cured in brine with some of its blood.”

Meanwhile, in the north, in addition to the term anchovy As already mentioned, the word anchovy is used to refer to the fresh fish itself, such as Cantabrian anchovy or Santoña anchovy. Furthermore, the terms anchovy and boquerón in the north clearly indicate a difference in preparation methods. While the anchovy Whether salted or preserved in oil, anchovies marinated in vinegar result in a very different flavor from the two preparations. In our case, we refer to our products using northern terminology: anchovies for salted fish and boquerones for fish preserved in vinegar.

At Calidad Gourmet, we suggest three simple recipes with anchovies: cucumbers stuffed with anchovy salad, marinated anchovies with red peppers, and marinated anchovies with avocado. Discover more at Recipes with Anchovies from the Santoña EstuaryInterestingly, anchovies preserved in salt or oil are like fine wine. The older they are, the better they are: For an anchovy to be classified as "Gran Reserva," it needs to be salted for at least two years. To be considered "Reserva," one year is sufficient.

Anchovies from the Santoña Estuary

The anchovies Ría de Santoña anchovies are boneless and have a firm, smooth texture. We suggest trying this preserved fish on toast with a little crushed tomato to fully appreciate its flavor. The 700-gram tray of Ría de Santoña anchovies in vegetable oil is produced using traditional methods from anchovies sustainably caught in the Cantabrian Sea. After being selected at the port, the anchovies are cleaned and marinated in white wine vinegar and salt for approximately 24 hours. Once marinated, the anchovies are drained in vinegar, then packed, submerged in vegetable oil, and served with garlic and parsley.

Santoña Ría anchovies in vegetable oil are presented in a format ideal for use in restaurants and bars due to their large size and ease of consumption. Santoña Ría anchovies in vegetable oil pair well with Spanish cavas, French champagnes, and other sparkling wines, as well as with Galician white wines made from Albariño (Rías Baixas), Treixadura (Ribeiro), or Godello (Valdeorras or Ribera Sacra) grapes.

What do anchovies provide?

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.

How are anchovies bleached?

Anchovies are blanched with vinegar. The key to getting good, white, and firm anchovies is to get up early. The fresher the anchovies, the whiter and firmer they'll be. Every time the fishmonger "carefully" reaches in to take a handful of fish for a customer, the anchovies get bumped and their skin and flesh are damaged. When you put them in the bag and store them in the refrigerator, there will be small spots of the fish's blood that will remain. So be one of the first to buy them, and when you get home, without even putting them in the refrigerator, clean them well and start preparing them right away.

How do you eat anchovies?

Anchovies are a highly prized oily fish that can be enjoyed in many ways. There are countless original recipes with anchovies, although they are usually eaten: pickled, breaded, grilled, with tomato, baked, or with garlic. And you, how do you like them best?

How to make marinated anchovies

Ingredients:

• 500 g of fresh anchovies
• 300 ml of vinegar
• 200 ml extra virgin olive oil
• 4 garlic
• shawl
• a sprig of parsley

Preparation:

1. Clean anchovies: Cleaning anchovies is one of the steps that most often eludes our less experienced gourmets; however, it is a key step in obtaining delicious and healthy marinated anchovies. The first thing we advise you to do is Freeze the fish for about 48 hours Before you begin preparing them, keep in mind that fish sometimes harbor parasites called anisakis, which can be killed by proper freezing. Once thawed, carefully clean the anchovies with cold water.

2. Marinating anchovies: Once you have your anchovies thoroughly cleaned, sprinkle them with a little salt, place them in a container, Cover them completely with vinegar and put them in the refrigeratorSome people dilute the vinegar with a little water, but at home we've always preferred the strong flavor of straight vinegar. The anchovies should remain in this container with vinegar for 24 to 48 hours; it all depends on the texture you prefer. The longer they soak in vinegar, the softer they will become.

3. To prepare anchovies in vinegar: Take the anchovies out of the refrigerator and drain the vinegar from the container. Then rinse each fillet under water to remove the excess vinegar. Prepare a bowl with extra virgin olive oil, finely chopped garlic and a little parsley Place the anchovies skin-side down. Put this container in the refrigerator and wait about 12 hours before consuming.

Gourmet Tip: More than a gourmet tip, this is my grandmother's advice. You can add piquillo peppers when you put your anchovies in the olive oil. Piquillo peppers and anchovies are a perfect match.

Anchovy recipe

Anchovies in vinegar with red peppers: It's as simple as slicing some La Catedral de Navarra roasted peppers into strips and adding them to your marinated anchovies fresh from the tray. If you prefer, you can also add some hard-boiled egg to create a more complete dish.

Cucumbers stuffed with anchovy salad: This is one of the anchovy recipes we recently published on our blog. We hollow out the cucumbers and fill them with a salad made with bell pepper, tomato, tuna, gherkin, and spring onion, then top them with some spectacular anchovies in vinegar.

Marinated anchovies with avocado: A dish we highly recommend. Dice some avocado and tomato, and place them on a piece of toast. Top with a couple of marinated anchovies and drizzle lightly with the anchovy marinade.