The European anchovy (Engraulis encrasicolus), or "bocarte" as it is called in northern Spain, is a type of fish widely consumed in Spanish gastronomy. This is due to its strong presence on our coasts: the Mediterranean and the Cantabrian Sea. Although it can be prepared in various ways: salted, fried, or marinated in vinegar, today we are going to talk specifically about Cantabrian anchovies in vinegar (boquerones en vinagre).
What are anchovies in vinegar and how are they made?
Unlike anchovies, anchovies in vinegar do not undergo a long salting maturation process. They are handled fresh, within a few hours of being caught. Once they have been beheaded, gutted, filleted, and cleaned with plenty of water, the anchovy fillets are left to marinate for a few hours or even days in a mixture of water, vinegar, and salt, which gives the product its characteristic white color and fleshy, juicy texture. In our case, they are then packaged in different formats with oil, ready for sale. This preparation is known for its fresh and slightly acidic flavor.
At Pujadó Solano, our preserved anchovies are our flagship product
Although we started our company by producing only Cantabrian anchovies, in 1996 we decided to diversify our products by creating another classic of Spanish gastronomy: Cantabrian anchovies in vinegar. Milagros Solano, our founder, was the one who, through trial and error, found the perfect formula to marinate the anchovies and achieve their exquisite flavor. The success of our anchovies was such that many consider them to be our star product.
Pujadó Solano anchovies are made exclusively with fresh bocarte caught in the Cantabrian Sea. The unique characteristics of the Cantabrian Sea and its effect on the quality of the bocarte, such as the cold waters that give the fish a firmer texture and a more intense flavor, lead many to consider Cantabrian anchovies to be the best for consumption, unlike those from other regions.
Great Taste Awards 2021: a star for our anchovies in vinegar
Some evidence of our success with Cantabrian anchovies in vinegar are the stars we have received on several occasions at the Great Taste Awards. Here is a comment we received from a judge in 2021 when we won a star:
“These were very attractive to look at. The silver shimmer of the skin has been left intact and the fish is neatly filleted. On the tongue, the flesh has a fresh, briny flavour, melting in the mouth with the slightest bite, and the oil does not overpower the flavour of the fish. The vinegar imparts a pleasant tang and is well-balanced. The simplicity of this product and its components make it so good.”
