Angelachu's butterfly anchovies are the Santoña-based cannery’s most prized anchovies. They are caught in spring in the Cantabrian Sea at their leanest and best. They are then carefully hand-prepared and cured in salt for 8 to 10 months. After the anchovy fillets emerge from the curing process, they are butterflied - two fillets joined by the tail of the fish. 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 between slices of toasted and buttered sourdough.
Origin: Spain (Santoña, Cantabria)