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The anchovy(Engraulis encrasicolus), also called anchovy, anchovies or anchoeta, is one of the most appreciated delicacies in our cuisine, both for fresh consumption (fried, fried in batter, casserole) and marinated with vinegar or salted and then filleted. The fish of the Engraulidae family are small, generally around 15 centimeters long; their color varies from dark blue to light gray, but they generally have a silver band on the flank.
They are fusiform in appearance, covered with large cycloid scales that are easily detached.
The head is large, the eyes are covered by a thin film, the snout is pointed and the mouth is very wide.
Although the species of the Engraulidae family are abundant and widely distributed, in the Mediterranean area and the European coast of the Atlantic Ocean, overfishing has led to a significant decline in the population in the last twenty years.
The alarming drop in catches in the 2005 fishing season forced the European Union to decree a biological halt in the Cantabrian Sea.
New catches began in 2010 and from then until now, with an exhaustive control of catches and fishing quotas, it can be said that the biomass of anchovy in the Cantabrian Sea has recovered.
The ports of the entire Cantabrian coast are filled with anchovies during the months of April to June.
This is what is called the anchovy coastal season (spring coastal season).
Nowadays, anchovies continue to be caught during the summer season, between July and September, although their quality is not as excellent as in the spring.
Likewise, in the months of November and December anchovies continue to be caught, but in smaller quantities and with a much lower quality than the previous ones.
The latter is called the return anchovy.
TRADITION AND CRAFTSMANSHIP
In Spain, the anchovy canning region par excellence is Cantabria, and more specifically Santoña.
In Euskadi (Basque Country) this tradition is very present as well as its consumption and canning companies continue to produce this delicacy for many years.
It began at the end of the 19th century with the help of artisans who came from Italy in search of this fish, which was scarce in their waters.
It was they who taught the locals the techniques of salting and preserving anchovies, which has meant that today towns such as Santoña have the highest concentration of semi-preserved fish industries in the country.
There is also evidence of Italian emigration in Castro Urdiales, Laredo, Bermeo, Ondarroa, Getaria, Zarauz. 
The preparation of anchovy fillets for subsequent canning is a delicate and painstaking artisan task.
Once the anchovies are received at the factory, the long production process begins with the salting and subsequent pressing of the fish.
Once the anchovies have been pressed, they must be left to rest for 6 to 8 months at a suitable temperature until they take on the appropriate reddish color and aroma.
After this time, the anchovies are cut and the drying phase is carried out, thanks to which the maximum amount of saltpetre is extracted so that the space is occupied by the largest possible amount of oil.
The next step is packing, which consists of opening the anchovies and removing the central spine by hand, turning each of them into two fillets.
After trimming bangs and a final cleaning, the anchovies are packed and ready for subsequent oiling, sealing and cartoning.
ANCHOVY CONSERVATION
Anchovy fillets are a semi-preserved product which, unlike other preserves, are not subjected to the sterilization process because heat would spoil them.
It is necessary to store the cans in cool places or in the refrigerator, between 1-4 degrees and to consume them in a period of no more than 8 – 12 months from their date of manufacture.
Anchovy fillets are characterized by their unequalled firmness and flavor, which makes them one of the healthiest and most valued products by the most demanding gourmets.
Rich in proteins and polyunsaturated fats, anchovies contribute to lower cholesterol and prevent cardiovascular diseases.
Gourmet canned anchovy fillets are prepared in an artisanal way, with freshly caught product, so that it acquires the aroma and flavor of the authentic Cantabrian Anchovy.
Haven’t you tried the Cantabrian Anchovy yet?
At Casa Ballester we present you some of the most renowned brands of Cantabrian Anchovies so that you can enjoy an authentic gastronomic pleasure.
