A tin of anchovies in a rectangular brown and cream box against a wood background
An open tin of anchovies with brown anchovy fillets in olive oil inside and conservas Angelachu written on the side of the silver tin
Angelachu

Cantabrian anchovies

 
£8.95
 
Angelachu anchovies are caught in spring in the Cantabrian Sea when they are at their leanest and best and then carefully hand-prepared in the Santoña cannery where they are cured in salt for 8 to 10 months. When the anchovies emerge from the curing process Angelachu uses fishing net to remove the excess salt rather than too much salt water, thus retaining the authentic umami flavour of the anchovy. The Angelachu cannery was founded in 1999, and is steeped in history. Josefa Angela Garcia Garay - known to everyone as Angelachu - prepared Santoña anchovies from a young age and later, in the 50s, began a salting business in the town with her husband José Losada. Inspired by her grandmother’s stories, Silvia Salgado founded Angelachu cannery in 1999. Today Silvia runs the cannery, sourcing and preparing the fish herself, together with her brother and a small team. Try these anchovy fillets on buttered bread or toast, or on a pintxo with a piparra pepper and a green olive.
 

Energy, 911 kJ / 218 kcal
Fat, 12.2g
- of which: Saturates, 1.7g
Carbohydrates, 0.4g
- of which: Sugars, <0.4g
Proteins, 26.7g
Salt, 8g

Ingredients: anchovies (fish) (Engraulis Encrasicolus), olive oil, salt

Store below 12C if not consuming soon; bring to room temperature before eating

Weight: 50g

Purse seine, 2


 

Origin: Spain (Santoña, Cantabria)