Premium Cantabrian Anchovies in Extra Virgin Olive Oil

One of our favorite tinned fish, our Premium Anchovies in Extra Virgin Olive Oil by Chabuca, A small local producer from Santoña, Spain, whose products you can only find in the USA exclusively at Ibérico Taste.

These anchovies belong to the Egraulis Encrasicolus species, the tastiest and most sought-after on the market. After their capture on the coast in the Cantabrian fishing ground (FAO 27), they are cleaned and matured in salting, respecting a curing period between 10 and 15 months. They are made by hand, making them one of the most desired products.

Star product, highly demanded in restaurants due to the large size and texture of its loins. They are the highest quality fillets and therefore have that Premium consideration, they are also preserved with extra virgin olive oil.

There are three factors that contribute to the quality of Santoña anchovies being the best: the waters of the Cantabrian Sea and its nutritional richness, artisanal fishing and its processing.

Anchovy fishing that takes place during the months of March, April and May. The best season for salting is when the fleet goes out in search of it and after returning to port, the best specimens are selected and bid on. The production takes place between March and June, when the bocarte is in its optimal state of fat, flavor and texture. Then, during calibration, they are separated by size, washed in brine and deheaded and gutted to be placed in barrels with salt for curing, which lasts between six and eight months. After this time, the most artisanal and delicate phase begins: manual cleaning or searing to remove skin and bones and obtain large, clean fillets that will be preserved in olive oil.

The product that is caught off the coast of Cantabria and the entire northern cornice is of exceptional quality. Far above that of other areas of the world such as Peru, Argentina, Morocco or even Croatia.

How to pair Anchovies?

It pairs beautifully with a variety of complementary flavors. Their salty and savory profile perfectly complements the freshness of crusty bread, the acidity of tomato slices, and the brininess of olives. It also pairs with cheeses like Manchego, Red Wine Murcia or the smoky Idiazábal. Enjoy them alongside a glass of white wine or sparkling water for a delightful culinary experience that captures the essence of Mediterranean cuisine.