El Capricho | Anchoas | Cantabrian Sea Anchovies in EVOO
Anchoas del Cantábrico in EVOO 'Castillo de Canena' | Cantabrian Sea Anchovies in EVOO 'Castillo de Canena' — Santoña, Cantabria
Conservas El Capricho anchovies (Engraulis encrasicolus) are exclusively fished in the Cantabrian Sea (Bay of Biscay, FAO 27 and FAO 37). The elaboration process is completed at the facilities in Santoña, Cantabria.
Its age-old method begins by precisely eviscerating, filleting, skinned, and neatly trimmed before curing in sea salt the same day fished out of the sea. Then slow-maturing for a minimum of 12 to 18 months, eliminating all grease and obtaining its intense aroma, consistently reddish color, meaty texture, and exceptional taste.
The anchovies are wrung out before hand-filleting, which produces a low-salt fillet (7.3 grams of salt per 100 grams of anchovy). This also extends its lifetime (12 months) expiry date. The filleting and deboning are done delicately by skilled women and evenly placed in a tin, adding Arbequina extra virgin olive oil from Castillo de Canena.
Product of Spain | Hand Packed | Non-BPA | Dingley S ±24 fillets | Non-GMO | Soy-Free | Gluten Free
Net Weight | Drained Weight
To retain its delicate texture, keep refrigerated, preferably between 5 °C to 12 °C (41 °F to 54 °F), and consume within three days of opening.
Ingredients: Anchovies (Engraulis encrasicolus), Arbequina extra virgin olive oil (Castillo de Canena), and salt.
Conservas El Capricho is a family business located in Santoña, a small traditional fishing village with a rich history known as the canned anchovy fillets' birthplace. Committed to providing a healthy and nutritious gourmet product of exquisite quality and distinction. Preserving the authentic taste of the sea!
The Cantabrian Sea (Bay of Biscay, FAO 27, and FAO 37) is the primary element and inspiration for bringing the freshest fish to the consumer. Conservas El Capricho purchases anchovies during the spring fishing season from small inshore Spanish boats using traditional fishing methods such as purse seine. The Bonito is line-caught during summer—both highly appreciated and sustainable practices.
The catch of the day is brought to the facilities in Santoña, where the fresh fish is handled with exceptional care, following a rigorous unique process, and hand-packed by skilled artisans to create the ultimate product into a delicacy.