A deep look at the tradition of Cantabrian anchovies and their artisanal preparation

The European anchovy (Engraulis encrasicolus), or as it is called in the north of Spain: bocarte, is a type of fish widely consumed in Spanish cuisine. This is due to its great 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 anchovies in vinegar from the Cantabrian Sea.

What are anchovies in vinegar and how are they made?

Unlike anchovies, anchovies do not undergo a long salting process. They are handled fresh, just a few hours after 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 with a formula of water, vinegar and salt that gives the product its characteristic white colour and juicy, meaty texture. In our case, they are then packaged in different formats with oil, ready for sale. This is a preparation that stands out for its fresh and slightly acidic flavour.

At Pujadó Solano, canned anchovies are our star product

Although we started our company making only Cantabrian anchovies, in 1996 we decided to diversify our products by making another classic of Spanish cuisine: Cantabrian anchovies in vinegar . Milagros Solano, our founder, was the one who, through trial and error, found the perfect formula for marinating anchovies and obtaining the exquisite flavour that characterises them. Our anchovies were so successful that many consider them to be our star product. 

Pujadó Solano’s anchovies are made exclusively with fresh anchovies caught in the Cantabrian Sea. The characteristics of the Cantabrian Sea and its effect on the quality of the anchovies, such as the cold waters that give the fish a firmer texture and a more intense flavour, mean that many consider that anchovies from the Cantabrian Sea, unlike those from other origins, are the best to eat.

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 from the Great Taste Awards. Here is a comment we received from a judge in 2021 when we won a star:

 “ These looked very appealing. The silvery sheen of the skin has remained intact and the fish is carefully filleted. On the tongue, the flesh has a fresh, briny taste, melting in the mouth with the slightest bite, and the oil does not overwhelm the taste of the fish. The vinegar gives it a pleasant aroma and it is well balanced. The simplicity of this product and its components make it so good .”