The Bocarte Coastal Season Begins

With the arrival of spring and good weather comes the “season” of the anchovy , known as the time when the anchovy approaches the Cantabrian coast to spawn. It is the best time to catch it, not only because it is more accessible to fishermen as it is found in shallow waters, but mainly because the anchovy is at its best during this period, presenting a meatier texture and more intense flavour, in short: it is of higher quality.

Anchovy and anchovy fillets in vinegar are obtained from the bocarte, depending on the curing process in salt or fresh preparation.

During this spawning period, which runs from March to June, the anchovy concentrates all its fat in its roe, allowing the salt to penetrate its loins perfectly. On the other hand, after this period the anchovy produces more fat, preparing for the cold of winter, which hinders the salting process, making salt maturation difficult. As a result, it is not cured in the same way and does not obtain the same particular and exquisite flavour of the coastal anchovy.

As you can imagine, this is a busy time of year at the factory, where not only are the freshly caught anchovies handled, either to make salted anchovies or anchovies in vinegar , but the Cantabrian anchovies, already prepared from the previous year’s fishing season, are also prepared and canned, after their time of maturation in salt.

At Pujadó Solano we only work with anchovies from the Cantabrian coast to provide Santoña anchovies of maximum flavour and quality.