Every day during the fishing season (in our case, for anchovies) we are in direct contact with fishermen’s associations from the different grounds, which vary according to the time of year. The season starts in the Cantabrian Sea, which is regarded as having the highest quality catch.
Thanks to our many years of experience in this sector, we have trusted contacts that mean that at this moment we can acquire large amounts of fish of the right size and the best quality, which is and will always be our central pillar.
Salted anchovies and marinated anchovies share the same origin: Engraulis encrasicolus, an oily fish that is mainly caught in the Cantabrian Sea, the Mediterranean and the North-East Atlantic.
The difference between them is not the species but how it is prepared. When the fish are marinated in vinegar and salt, they become marinated anchovies, with a fresher, milder taste; when they are salted and cured for months, they become salted anchovies, with a deeper and more intense flavour.
Two versions of the same fish that offer distinct but complementary gastronomic experiences.
In the case of marinated anchovies, each one is prepared with care and patience in an artisanal process that starts with careful cleaning and continues with marinating them in Penedès wine vinegar and salt for two days. This step gives them their unmistakable fresh flavour, as well as enhancing their delicate texture. When they reach the ideal point, the marinated anchovies are filleted and packed by hand, one by one, in sunflower oil or olive oil as required.
The whole process is done by hand and, to ensure maximum safety, the product is frozen in accordance with European regulations to eliminate any trace of anisakis. The result is a unique product, prepared with the greatest respect for tradition and with the craft that only years of experience can give.
The process for salted anchovies starts with careful cleaning in brine, which is essential to maintain their properties and guarantee quality. Next, the head is removed but the blood is kept as it gives the dark colour and intense flavour that characterise good anchovies. Once they have been prepared, the anchovies are placed in barrels following the traditional method: a layer of anchovy, a layer of salt. The salt acts as a natural preservative and enables slow, safe curing.
As they cure for at least six months, the weight makes the anchovies release blood and fat, which become the covering liquid. At the ideal moment, they are cleaned by hand with salt water, they are filleted and the fillets are packed in sunflower oil or olive oil, as desired, offering a true maritime delicacy.
