The product
Acciughe Cantabriche - 80 g in tin
Cantabrian anchovies in extra virgin olive oil
Code:
93676
Country of origin:
Spain
Weight:
80 g
Minimum order:
1 piece
| Description | Cantabrian anchovies in extra virgin olive oil |
|---|---|
| Appearance | Fillets are boneless and intact, without cuts or breaks, brown to reddish in colour because they mature in a more salted brine for a shorter period compared to 00 anchovies |
| Taste | Fillet are compact to the palate, pleasantly dolce and sapid, never salty, with a rich bouquet of aromas |
| Curiosity | Until the late 19th century, in Cantabria, anchovies were not considered valuable fish and were mostly used as bait or thrown back into the sea. Everything changes with the arrival of the first canning companies from Italy, where the tradition of anchovies' conservation is ancient. The first cannery in Cantabria, "La Dolores", was founded in 1908 in Santoña by Giovanni Vella Scatagliota, a "hunter" of anchovies from Trapani, Sicily |
| Our selection | In the Cantabrian Sea, anchovies have the possibility to eat a lot in a water more oxygenated and colder than those of the Mediterranean; this leads them to develop a layer of fat such as to make the meat juicy and firm. The fat is one of the qualities of these anchovies, for this reason, the best catch is between April and June, in the months just after winter |
| Weight | 80 g |
|---|---|
| Packaging | Tin |
The producer
Yurrita e Hijos - Mutriku - Spain
Why we chose them
Yurrita and Hijos is a company founded in 1867 by the Yurrita family, which for 5 generations produces Cantabrian Anchovies. Yurrita is in the
Basque Country, in Mutriku, that is a small fishing village overlooking the Cantabrian Sea, about an hour's drive from San Sebastian. When we
visited the company we hit the link with tradition and attention to quality in every process of the production chain: from the purchase of anchovies
in
nearby marinas to manic cleaning the fish, from the long aging of the product in salt packaging manual. Every single anchovy fillet is cleaned and
packaged manually by a group of only women, "why only women are capable of doing this painstaking work - confessed Juan Yurrita during the
visit - while men are dedicated to offshore fishing". Recently the Yurrita family also acquired a processing facility of "Bonito del Norte", the famous
albacore tuna caught in Cantabrico. The tuna is caught on the hook and the fishing trip was a real ceremony in the offshore, which lasts about a
week or even more
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