Anchovies from Santoña in Olive Oil 12/14 Large Fillets. The Fisherman's Lighthouse

Anchovies from Santoña in Olive High Restoration 120 grs. El Faro del Pescador, 12/14 fillets. Anchovies of a limited production, to ensure the excellence of the final product

What do we find in this can of anchovies from Santoña del Faro del Pescador?

In these anchovies in olive oil we find anchovies with essential characteristics to be able to obtain an anchovy of exquisite quality, powerful flavor and adequate size that come from an artisanal elaboration, with the best raw material and the care of many years of experience, totally elaborated by hand with the best Cantabrian bocarte, a perfect cleaning and a balanced flavor.

• Large anchovies 12-14 fillets
• Cantabrian mouthful
• Olive oil

About the Anchovies in Olive Oil 120 gr from Faro del Pescador

Anchovies are rich in omega-3s, which help lower plasma cholesterol and triglyceride levels, also increasing the fluidity of the blood, preventing thrombi and clots. Rich in vitamins B2, B3, B6, B9 and B12, all of them with important functions. Fat-soluble vitamins such as A and D, contributing to the regeneration of tissues and skin, promoting resistance to infections, and necessary for the development of the nervous system and night vision. Vitamin D helps blood calcium levels and favors its absorption and fixation. Minerals, magnesium and iodine.

It is the ideal format to enjoy a small lunch or dinner with family or friends since it is a medium capacity format with 12-14 loins.

The greatest dangers of anchovies are light, heat and oxygen, which is why canned formats are the most suitable for a perfect state of preservation of their properties and it is best to choose the can sizes based on the number of diners, avoiding that the can remains open with product for more than a day.

The Fisherman's Lighthouse Canning

Conservas “Faro del Pescador ” was founded by the Ruiz Trueba family of Santoña in 1975, beginning to develop its activity in a small commercial market in the center of the municipality of Santoña.

Today, forty-five years later, the third generation is at the helm of the company, making semi-preserved Cantabrian anchovy just as their grandparents did: with top-quality raw material, exclusively Cantabrian anchovies; with a limited production, to ensure the excellence of the final product; and by hand, cleaning, filleting, patting and packaging the anchovies by hand, one by one, with all the care and affection that their elders transmitted to them.

Tradition of Anchovies in Olive Oil

Among the first Italian salting producers to come to Santoña, one name must stand out: Giovanni Vella Scaliota. Vella had arrived in Santoña sent by the prestigious Neapolitan firm Angelo Parodi, dedicating himself to the salatori profession (saladores). His merit was inventing anchovy fillets in oil.

The salted anchovy had to be cleaned at the time of consumption (as is still done now) and once prepared, take it natural or with a little butter to soften its salty flavor as it was used to serve in Italy.

Signore Vella began to be obsessed with the idea of carrying out these tasks in the factory and canning the anchovy to sell it to the consumer directly, for this he began to carry out the entire process in the factory: cleaning the salting and then forming two strips or fillets, removing the central spine and canning the strips in cans, using melted butter as a topping.

The price of butter was too expensive, so it was replaced by olive oil, giving rise to the anchovies that we all know.

How to taste Anchovies in Olive Oil?

To enjoy the anchovies you have to remove the can from the refrigerator about 20 minutes before it is going to be consumed, so that the salt and oil dissolve completely (they solidify when cold) and you can enjoy it to its fullest. taste.