Anchovies are tiny, silvery fish. They're sold salt-cured, usually oil-packed, and filleted. Commonly they come either flat or rolled in cans or jars, or ground and mixed with oil or butter to make a paste that is sold in tubes. They can come from differentt places such as Atlantic Sea, Morocco, China, Chile. Engraulis Encrasicolus in olive oil is the variety with better reputation. It can be found at the Cantabrico sea, North of Spain. It is considered the pata negra of anchovies. Santoña, Laredo, Colindres are villages with great anchovie tradition. The artisan treatment of anchovies is an art that in many cases passes through generations across families. From the 1st to the 3rd of May, Santoña, the worldwide capital of anchovies honours the product and female chefs that have represented the feminine gastronomy spectrum of Spain. At the end of S. XIX when people of Sicilia arrived in Santoña’s area searching for a place to fish anchovy. Finally Italians establish in the area and develop one of the anchovies industry in the area. The universe of anchovies is surrounded by women. Women would wake up very early to start the process of working the anchovies in order to guarantee the highest quality standards ; washing the anchovies, removing their heads, “visceras” and “salazonar”. Anchovies need to be curated for six months, cut, “sobar”, “express”, make fillets and preserve with Extra Virgin Olive Oil to guarantee their authentic flavour.

1. Spanish Specialties
Anchovies from
Cantabrico:
“a delicacy in line with
Jamon Iberico”
Lara Garcia
lara@spanishspecialties.net
Ph:+61.434.91.80.61

2. Spanish Specialties 2
Anchovies are tiny, silvery fish. They're sold salt-cured, usually oil-packed, and
filleted. Commonly they come either flat or rolled in cans or jars, or ground and
mixed with oil or butter to make a paste that is sold in tubes. They can come from
differentt places such as Atlantic Sea, Morocco, China, Chile.
Engraulis Encrasicolus in olive oil is the variety with better reputation. It can be found
at the Cantabrico sea, North of Spain. It is considered the pata negra of anchovies.
Santoña, Laredo, Colindres are villages with great anchovie tradition.
The artisan treatment of anchovies is an art that in many cases passes through
generations across families.
Best anchovies in the world

3. Spanish Specialties 3
4 things to know about Santoña
anchovies
1. From the 1st to the 3rd of May, Santoña, the worldwide capital of anchovies
honours the product and female chefs that have represented the feminine
gastronomy spectrum of Spain.
2. At the end of S. XIX when people of Sicilia arrived in Santoña’s area searching for
a place to fish anchovy. Finally Italians establish in the area and develop one of
the anchovies industry in the area.
3. The universe of anchovies is surrounded by women. Women would wake up very
early to start the process of working the anchovies in order to guarantee the
highest quality standards ; washing the anchovies, removing their heads,
“visceras” and “salazonar”. Anchovies need to be curated for six months, cut,
“sobar”, “express”, make fillets and preserve with Extra Virgin Olive Oil to
guarantee their authentic flavour.

4. Spanish Specialties
Lara Garcia
lara@spanishspecialties.net
Ph:+61.434.91.80.61 4
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