Angelachu special-selection anchovies are caught in spring in the Cantabrian Sea when they are at their leanest and best, before being cured and filleted in the small family-run cannery in Santoña. Cantabrian anchovies increase in size as they swim west: the smaller ones are caught close to the Basque Country, the medium ones near Santoña, and these - the larger ones - off the coast of Asturias. The large fillets are presented in thehansatin, the one likely to arrive at your table if you ask for aración(a dish to share) in Spain.
Recipe tip: try these on buttered toast or bread, or skewered with an olive and piparra pepper.
Store anchovies between 1-8°C. Keeping them in the fridge maintains their taste and texture for the shelf life specified on the tin. Anchovies can be stored on a cool, dark shelf, but ideally keep them in a fridge if you want to preserve them in their optimal condition for longer. Anchovies are only semi-preserved. This means that a harmless bacteria remains in the tin after it is sealed. This bacteria is kept at bay by the cold but in warmer temperatures it eventually softens the texture of the anchovies, interferes with their flavour and may cause the tin to swell a little. Remove the anchovies from the fridge 20 minutes before you are ready to use them to give the olive oil chance to liquefy again. After the tin is opened, anchovies must be stored in a fridge and consumed within 7 days.
