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Description
Butterfly anchovies 4 units Don Bocarte.
What do we find in this can of Don Bocarte Butterfly Anchovies?
In these Butterfly anchovies we find anchovies elaborated in a different way, the “butterfly” anchovy is a form of presentation where the skin is kept and the anchovy is joined by the tail.
It is a traditional format but very scarce and uncommon among the current canneries, so it is highly valued among anchovy lovers. Its particularity means that it is prepared almost on demand, so it is not easy to find.
About Don Bocarte’s Anchovies in Olive Oil 120 gr.
These anchovies come from a renowned cannery, known for the quality of its raw material and its careful cleaning. From the purchase of the anchovies in the fish market to their canning, through a maturation process of at least 6 months, is done with meticulous detail.
It is the ideal format to taste in a small lunch or dinner with family or friends, or to give to a loved one, being an original and surprising gift. The greatest dangers of anchovies are light, heat and oxygen, so the canned formats are the most suitable for a perfect state of conservation of its properties and it is best to choose the size of can depending on the number of diners, avoiding that the can remains open with product more than a day.
Don Bocarte is a canning company that offers prestigious fish. But not only this makes them excellent, but also the handmade and manual elaboration, a scrupulous cleaning one by one and curing in salting, which makes the production limited.
Located in Santoña, Don Bocarte was born in 1997 and its dedication has turned this company into one of the most valued in the sector. Its success is due to the selection of the best raw material from the Cantabrian Sea and the care it dedicates to the canning process.
Anchovies in Olive Oil Tradition
Among the first Italian salted fish salters to come to Santoña, one name stands out: Giovanni Vella Scaliota. Vella had arrived in Santoña sent by the prestigious Neapolitan firm Angelo Parodi, dedicating himself to the profession of salatori (salters). His merit was to invent anchovy fillets in oil. The salted anchovies had to be cleaned when they were to be consumed (as is still done today) and once prepared, they should be eaten plain or with a little butter to soften their salty taste, as they were usually served in Italy.
Signore Vella became obsessed with the idea of carrying out these tasks in the factory and canning the anchovies to sell them directly to the consumer. To this end, he began to carry out the entire process in the factory: cleaning the salted fish and then forming two strips or fillets, removing the central spine and packing the strips in cans, using melted butter as a covering.
The price of butter was too expensive, so it was replaced by olive oil, giving rise to the anchovies we all know.
How to taste Anchovies in Olive Oil?
When the salt and oil are cold, they tend to solidify, which is why it is necessary to take the can out of the refrigerator about 20 minutes beforehand to allow it to come to room temperature and dissolve, so that the full flavor and quality of the anchovies can be enjoyed.
