Cantabrian Anchovies
Fishing in the Cantabrian Sea begins in the spring months. Boats identify fishing grounds or shoals and then proceed to surround them from the surface with purse seines, dropping the net panels into the sea. The vessel circles 360 degrees, encompassing the located fish.
Purse seining
Once the 'encirclement' is complete, the net is closed from below to prevent the fish from escaping. The catch is then removed from the net using a huge scoop net called a salabardo. The anchovies are brought aboard alive. This fishing system is very selective and environmentally friendly. We have the MSC certification, which attests to the use of sustainable methods and the traceability of our products.
THE FISH IS SELECTED TO MAKE ANCHOVY FILLETS OR ANCHOVIES ACCORDING TO ITS CHARACTERISTICS
Salt curing
The mastery of the "Saladores del Cantábrico," the slow maturation process, and the careful handling by the "Sobadoras," who skillfully select, manually remove, and trim the anchovy fillets, are all key to anchovy production. The environmental conditions on the Cantabrian coast provide mild temperatures, ideal for ensuring the natural maturation of the product.
ANCHOVY FILLETS ARE CURED IN SALT FOR ONE TO TWO YEARS
Handmade process
The entire process of filleting anchovies and boquerones is manual work, following methods and processes that can be categorized as ancient. It is a process with a strong artisanal character, in which all operations are performed by hand.
THE FILLETING OF THE ANCHOVY IS DONE BY HAND ONE BY ONE
"Sobadoras"
“Las Sobadoras de Santoña” are in charge of the entire manual process. They carefully select, clean, and fillet the best anchovy fillets to offer a high-quality product. Hardworking, experienced, and dedicated to preparing the best fillets daily in the town of Santoña. Their craft is considered an art.
Anchovy fillets
The art of filleting is a meticulous traditional craft that has been passed down from generation to generation on the Cantabrian coast. The anchovy fillets have been prepared and selected through a long artisanal process by hand by the expert “Sobadoras de Santoña”. The fillets are selected according to their size. Bones and impurities are removed, ensuring that each fillet is, in itself, an exquisite delicacy. The fillets are carefully placed into the containers to maintain the integrity of the fillets and their maximum quality.
ANCHOVY FILLETS ARE COVERED IN OIL TO PRESERVE THEIR QUALITY AND FLAVOR
Packed in Oil
Anchovy fillets are classified as a semi-preserved product. To preserve them, the fillets are covered in the highest quality sunflower or olive oil. This means the product should be consumed immediately once the anchovy is removed from its packaging. Our anchovy fillets come from fish caught in the Cantabrian Sea, and all production processes, from rubbing to sealing and labeling, take place in the Autonomous Community of Cantabria.
