BUY CANTABRIAN ANCHOVIES AND WHITE ANCHOVIES (ANCHOVIES IN VINEGAR)
Both Cantabrian anchovies and white anchovies (anchovies in vinegar or boquerones en vinagre) have a flavor and texture that everyone likes, which is why they are considered one of the best appetizers of the sea in Spanish cuisine.
If you are interested in buying Cantabrian anchovies or white anchovies online, Gastronomic Spain is your perfect place to choose the best option with FREE shipping throughout Europe.See more
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CANTABRIAN ANCHOVIES AND WHITE ANCHOVIES: SPECIES KNOWN AS MOUTH
Both Cantabrian anchovies and white anchovies belong to the blue fish family, specifically the Engraulis encrasicolus species, also known as Bocarte.
The bocarte is a blue fish about 15-20 cm long and has a very high commercial value since it is a very rich food. It is a very popular species in Mediterranean cuisine, as well as in the Cantabrian Sea, specifically in the fishing town of Santoña.
DIFFERENCE BETWEEN CANTABRIAN ANCHOVIES AND WHITE ANCHOVIES IN VINEGAR. (Anchoas del Cantábrico y boquerones en Vinagre)
It is true that Cantabrian anchovies and anchovies in vinegar come from the same species known as bocarte and discussed above. But the difference lies in the way of elaboration.
In the first place, it is known as Cantabrian anchovies (anchoa del cantábrico) when this spice is processed through a canned salting process and is later packed in vegetable oil, giving rise to canned anchovies.
While, said fish is called anchovies in vinegar (boquerones en vinagre) that is made exclusively in vinegar.
Therefore, the difference between anchovies in salt and anchovies in vinegar is only the way in which the typical Spanish aperitif is made or marinated.
WHY IS CANTABRIAN ANCHOVIES CALLED?
Cantabrian anchovies and white anchovis are the bocarte caught in this sea, the Cantabrian Sea. In addition to being fished in these waters, they have an extraordinary quality and go through a special process of very careful elaboration.
PROCESS OF ELABORATION OF CANTABRIAN ANCHOVIES IN OLIVE OIL
Next we are going to explain the process of making anchovies:
In the first place and after having caught the bocarte, it undergoes the salting process, being introduced into brine for one or two days.
Subsequently, said brine is extracted and it is screened and decapitated, making a manual size classification and two different types of preparation: anchovy fillets in oil and salted anchovies:
- While the fishing for anchovy fillets is introduced in barrels with salt, managing to store 350 kg. During the first 2 months they are left at room temperature. Later, they are stored in refrigerators at 7º C. for two or three more months. At the end of this course, the fishing has already matured and has acquired this reddish color and characteristic aroma. Finally, the salting is removed from the barrels, washed removing the salt. It is separated into two parts, the spine is removed and two or three fillets are obtained for each unit.
This is the most traditional and well-known process. The Cantabrian anchovies that you can find in Gastronomic Spain follow this process that results in anchovies in olive oil. But in addition, there is also another type of process: salting.
- The salting, after washing the brine, is put into cans of 10 and 5 kilos, with a certain amount of salt between their scales. The can is then covered and pressed into heavy weight for dehydration and degreasing. The cans are then positioned one on top of the other, forming wagons. Finally, the lid is removed and the anchovies are cleaned with brine and covered with salt to close them hermetically.
HOW ARE THE WHITE ANCHOVIES IN VINEGAR PREPARED?
The preparation of anchovies is much simpler compared to the ''anchoado'' process.
- The first process will be freezing, to eliminate any anisaki. This process will take a week.
- Once defrosted, only the clean loins are used, which are brown in color and are put in a glass or ceramic dish with salt, water and vinegar for about three hours. Then they are placed another six hours, but only in vinegar and in a cool place.
NUTRITIONAL PROPERTIES OF CANTABRIAN ANCHOVIES AND WHITE ANCHOVIES IN VINEGAR
Cantabrian anchovies and white anchovies in vinegar, in addition to being two of the typical Spanish sea appetizers and popular among the population, have very important nutritional properties:
- The meat of anchovies and anchovies has a pleasant and aromatic flavor, being very rich in proteins and fats.
- Contains 12% fat with all the benefits of oily fish.
- They contain proteins of great biological and nutritional value and tend to reduce blood fats, mainly cholesterol.
- They prevent the aggregation of platelets in the walls of the vessels, therefore, they stand out in the prevention of cardiovascular diseases.
- They are good for digestion, have high quality amino acids in proteins and have an abundant content of vitamins and mineral salts.
TYPES OF CANTABRIAN ANCHOVIES AND WHITE ANCHOVIES IN VINEGAR THAT YOU CAN BUY IN GASTRONOMIC SPAIN
The different types of anchovies that we find in Gastronomic Spain are divided into two. First and foremost, the Cantabrian anchovies in Olive Oil. A whole delicatessen for our palate. And on the other hand, the Santoña anchovies. Both with their millimeter process and salting care.
Among the white anchovies, Gastronomic Spain offers the most typical, traditional and popular: anchovies in vinegar.
In our online store you can find both products, but we also have anchovies and anchovies not caught especially in the Cantabrian Sea, such as the Kiele and Nassari brand anchovies or Coaliment canned anchovies. Always at the best price and best quality.
Take advantage of our FREE shipping offer to all of Europe and surprise your friends with some delicious anchovies in Arguiñano vinegar.
Anchovies from Santoña
Santoña anchovies are the canned anchovies most valued by consumers. Some select anchovy fillets, carefully cured and without bones. It is a meaty, consistent anchovy with a deep and intense flavor. If you like salted anchovies, you will love Santoña anchovies.
Santoña is the Cantabrian fishing town where you can find the best anchovies in the Cantabrian Sea. They adopt this name since they are anchovies fished and made exclusively in Santoña.
The Cantabrian anchovies that you will find in Gastronomic Spain are large in size, packed in a panderata format of 50 units, that is, 50 units of Cantabrian anchovies in extra virgin olive oil. Rich and very tasty.
We also have smaller Cantabrian anchovies in sunflower oil. Perfect for dressing a salad.
Cantabrian White Anchovies in vinegar
The Cantabrian white anchovies in vinegar are thicker, larger and meatier anchovies. Perfect can to share. An excellent pickled mouthful. It has a drained weight of 500 - 600 gr.
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