With the arrival of spring and good weather also comes the anchovy "costera" (coastal fishing season), known as the time when anchovies approach the Cantabrian coasts to spawn. This is the best time to catch them, not only because being in shallow waters makes them more accessible to fishermen, but mainly because the anchovies during this period are at their optimal point, presenting a meatier texture and more intense flavor, in short: they are of higher quality.
From anchovies, anchovy fillets and pickled anchovies are obtained, depending on their salt-curing process 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 perfectly into its loins. On the contrary, after this period, the anchovy produces more fat, preparing for the winter cold, which hinders the salting process and makes maturation in salt difficult. As a result, it does not cure in the same way and does not achieve the same particular and exquisite flavor of "costera" anchovies.
As you can imagine, this is a very busy time of year in the factory, where not only freshly caught anchovies are processed, either to make salted anchovies or pickled anchovies, but also the Cantabrian anchovies from the previous year's "costera," already having completed their maturation period in salt, are prepared and canned.
At Pujadó Solano, we only work with Cantabrian "costera" anchovies to provide Santoña anchovies of maximum flavor and quality.
