Cantabrian anchovies | 24 fillets
Angelachu anchovies are world renowned. The Santoña-based cannery’s anchovies are caught in spring in the Cantabrian Sea when they are at their leanest and best. They are then carefully hand-prepared and cured in salt for 8 to 10 months. When the anchovies emerge from the curing process Angelachu use fishing net to remove the excess salt rather than using too much salt water, thus retaining the rich flavour of the anchovy. These fillets come in a round tin - the pandeleta - and are packed in high quality olive oil. 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 the Angelachu cannery in 1999. Today Silvia runs the cannery together with her brother, sourcing and preparing the fish as part of a team of 23. Try these anchovy fillets on buttered bread or toast. We recommend letting the toast cool before buttering it and positioning the anchovies.
Origin: Spain (Santoña, Cantabria)