Pickled anchovies
Just like anchovies, the raw material for boquerones is the fish species known as Engraulis encrasicolus. Boquerones are highly valued for their meaty and juicy texture, which is achieved through fresh processing and artisanal production.
Fishing
It is a fishing art that is cast vertically and surrounds the school of fish, always working from the surface and avoiding touching the seabed. The type of fishing known as "purse-seine fishing" is completely sustainable and respectful of the environment, ensuring the preservation of the species. We have the MSC seal, which certifies the use of sustainable methods and the traceability of our products.
1. ENGRAULIS ENCRASICOLUS IS FISHED IN THE CANTABRIAN SEA
2. PURSE SEINE FISHING IS AN ANCIENT FISHING ART
3. ANCHOVY FILLETS ARE MADE FROM FRESH FISH
4. THE HEAD IS CUT OFF AND THE FISH'S SPINE IS REMOVED
5. THE FISH IS CLEANED WITH PLENTY OF WATER TO REMOVE ALL THE BLOOD
6. ANCHOVY FILLETS ARE MADE FROM FRESH FISH
7. AFTER MARINATING, THE ANCHOVIES ARE FILLETED
8. THE ANCHOVIES ARE FILLETED ONE BY ONE BY HAND BY THE SOBADORAS
9. THE FILLET CANNING IS DONE ONE BY ONE
Selection and cleaning
The raw material comes directly from the fish market and is processed less than 8 hours after being caught. The first step is to select the best specimens to offer the highest quality resulting anchovy fillet. Subsequently, the fish is thoroughly cleaned with water.
Fresh preparation
Unlike anchovies, boquerones do not undergo a long curing process in salt. They are processed fresh and within a few hours of being caught, thus ensuring the highest freshness and quality of the product. Their fresh preparation is completely free of additives and preservatives.
Marinated in vinegar
The anchovy is marinated for approximately 48 hours with our own formula of water, vinegar and salt, which gives the product a characteristic flavor. This formula and our own preparation give the anchovy fillet a very meaty and juicy texture, which can only be achieved through manual production.
Hand-painted
The "sobadoras" are responsible for filleting and selecting the anchovies, as well as packaging them in different formats to reach different market sectors.
Packed in oil
Anchovy fillets are classified as semi-preserved. To preserve them, the fillets are covered in the best quality sunflower or olive oil.
