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.
Origin: Spain (Santoña, Cantabria)