Cantabrian anchovies, especially Santoña anchovies, are very famous and appreciated for their quality and flavor. Here are some interesting facts about them:
- Origin and tradition: Santoña, a town in Cantabria, Spain, is known for its long tradition in anchovy fishing and processing. The fish canning industry in this region has more than a century of history.
- Italian influence: The real boost to the anchovy industry in Santoña came in the late 19th and early 20th centuries with the arrival of Italian entrepreneurs, who brought with them knowledge of salting preservation techniques. Local families adopted these methods, and salted anchovy production became an important economic activity for the region. The role of the Sicilian Giovanni Vella Scaliota, who settled in Santoña in 1883 and invented the preparation of canned anchovy fillets in oil ready for consumption—the canning method we know today—was particularly important.
- The bocarte: Santoña anchovies are made from "bocarte," which is the name given to fresh anchovy or European anchovy (Engraulis encrasicolus). The bocarte is fished in the Cantabrian Sea during spring, which is considered its prime season.
- Salting and filleting process: One of the distinctive characteristics of Santoña anchovies is the meticulous salting and filleting process they undergo. After being caught, the anchovies are beheaded and gutted, leaving the backbone intact. They are then placed in brine and left to mature in barrels for a minimum of 12 months. Subsequently, they are desalted and hand-filleted.
- Artisanal quality: Hand-filleting is one of the reasons for the high quality of these anchovies. The expert hands of Santoña's female filleters, known as "sobadoras," meticulously remove the skin and bones, resulting in very clean and smooth anchovy fillets.
- Designation of origin: Although they do not have a protected designation of origin, Santoña anchovies are highly valued and recognized for their superior quality. Many anchovy preserves bear the name Santoña as a seal of quality.
- Unique flavor: The flavor of Santoña anchovies is intense and savory, with a perfect balance of saltiness and umami. This makes them highly appreciated both for eating alone and for use in various culinary preparations.
- Economic and cultural impact: The anchovy industry is a fundamental part of Santoña's economy and culture. Fishing and anchovy production generate employment and keep ancestral traditions alive in the region.
- Cantabrian Anchovy and Canning Fair: Every year, Santoña celebrates this fair to pay homage to its star product. During the event, tastings, workshops, and activities related to anchovies are held.
- International reputation: Santoña anchovies are not only appreciated in Spain but also have an excellent international reputation. They are exported to many countries and are a valued ingredient in high cuisine worldwide.
These interesting facts demonstrate why Santoña anchovies are considered an authentic delicacy and a source of pride for the Cantabria region.
