About the cannery
Angelachu is located in the coastal town of Santoña in Cantabria in northern Spain, the region west of the Basque Country. Santoña is the birthplace of the salted Cantabrian anchovy. Anchovies from this fishing town are held in the highest regard.
The Cantabrian anchovies (Engraulis encrasicolus) are caught in the Cantabrian Sea in spring when they are at their peak of fattiness - something that helps them withstand the long curing process. They are sourced in shoreside markets in the Basque Country, Cantabria and Asturias. The anchovies increase in size as they swim west, but the scouts from the canneries always pick the best meaning Angelachu anchovies are always the same high quality regardless of size.
Angelachu Cantabrian anchovies are entirely prepared by hand. They are even cleaned of any excess salt with fishing net when they leave the salt barrels post curing. This ensures that the anchovy’s authentic umami is retained and not masked as it can be when salt is washed away using brine. And it gives a super-refined finish.
Angelachu anchovies are fished sustainably and seasonally in the Cantabrian Sea. Its Bonito del Norte is caught pole and line, thus avoiding by-catch and seabed damage. Its green mussels are farmed, meaning their carbon footprint is minimal and seabed damage is avoided again.
Angelachu's plump, pickled green mussels, premium razor clams in olive oil and pole and line caught Bonito del Norte (Thunnus Alalunga) all share the signature refined finish and rich flavour profile that the cannery is know for.
Serving tips
•Try Angelachu's milder anchovies on toasted sourdough with salty butter.
•Try the Bonito del Norte tuna on bread with a piquillo pepper and a drizzle of the olive oil it comes packed in.
•Its farmed New Zealand green mussels are great on crackers with cream cheese, as a garnish on a seafood paella, or scattered over a bowl of crisps Catalonían style.
