Anchovies of the Cantabrian High Restoration 11/12 steaks, The Captain

Cantabrian Anchovies High Restoration 11/12 La Capitana fillets, 11/12 fillets. The brand encompasses the highest quality, the most outstanding product with our professionalism of handcrafting this product to serve our customers a product of exceptional taste and quality for all audiences.

What do we find in this can of Cantabrian anchovies La Capitana?

In these anchovies in olive oil we find anchovies of a superior quality with an extra large anchovy size, anchovy fillets selected for their special size, made one by one by expert filleters. A high quality product with the commitment of a great brand.

Captured at dawn in the Cantabrian Sea, in a sustainable fishing ground, by means of selective artisanal and ecological fishing, we take care that the genus always arrives at our facilities with all its freshness.

• Extra large anchovies 11-12 fillets
• Cantabrian mouthful
• Olive oil

About La Capitana High Restoration Anchovies

These anchovies come from a small canning facility where the entire process, from its purchase at the fish market to its final canning, is done with meticulous detail since, having less production capacity, they can dedicate more time to each stage.

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.

This is a format that is being released to the market by different canning companies, the main idea of this format resides in the content , leaving aside the net weight that can vary since what matters is that they are anchovy fillets of a good presence and great.

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.

Canning La Capitana

Conservera del Cantábrico is a family business, with a great history behind it, and La Capitana is the premium brand designed to meet the needs of the most demanding. Founded more than 50 years ago by rPilarín and Ramonín, it is located in Laredo, in the middle of Santoñesa Bay.

Pilarín and Ramonín are children of the postwar period, of hunger and necessity. His story is the story of overcoming, of the effort and audacity necessary to face all the setbacks that came his way.

Pilar worked in a cannery and was "an outstanding hand" in her work, skinning and packing. Ramón was condemned to be a fisherman, like his father and brother, but he wanted something more. He had to drop out of school and learn a trade.

Already as a couple, when the boats arrived with the bocarte (fresh anchovy) Ramón ran quickly to the port, where with a boat, he would collect from the sea the fish that the fishermen dropped when unloading for sale. With the loot he went to the tunnel, where, when he left the cannery, Pilar was waiting for him. There they put it in brine, skinned, salted and made the litters until the barrels were filled. Barrels that were later sold to canneries. Hopefully a snack and back home.

That's how it all started. What came next will be another story.

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.