All the cave anchovies they are much more than a fish. They represent that way of doing things typical of times past. Times in which the exacerbated consumerism that gave rise to the current powerful fish industry did not exist. His founder, Patrick of the Cave, rescue this delicacy within your selection. It does so respecting the method used since the end of the XNUMXth century. Do you want to know the magic of the true anchovies of Santoña? Go for it.
The origin of the Cueva anchovies
There is no better time to talk about «Fine Food Cave Anchovies» That this. We are at the time of capture and preparation of the canning of this same fish. It is undoubtedly a fascinating process due to the history behind it. This started at the end of nineteenth century when some salazoneros Italians that crossed the Cantabrian they settled in Santoña. The Cantabrian municipality is recognized today precisely for this preserve.
They stayed to apply their own salting on an exceptional anchovy. The species is called engraulis encrasicolus and produces top quality anchovies. Their specimens are captured between April and July. This is the season when they spawn and their meat lends itself to better salting. We must also distinguish between spring fishing and summer return fishing. The latter are larger but fatter, so they cannot be compared on a taste level.
Once they arrive at the port, the workers proceed to salt them and put them in brine. After that they are placed in barrels between layers of salt after heading and gutting. At the top of the barrel they place weights to dehydrate y degrease fish more easily. Now it's time to cure at room temperature. It lasts between three and four months. Once the meat is finished it has changed its texture and color. The barrels go to a cold chamber in which the curing will be slower.
Tradition and sustainability
The raw material will be periodically controlled until it is ready. The entire process usually takes about a year. The cave anchovies Through this process they preserve all the flavor of an authentic and traditional product. Entrepreneur Patrick de la Cueva embarked on this adventure to offer the best of anchovy. We must not forget either the sustainable nature of fishing for this food.
It comes from the FAO zone 27 VIIIC. The safest thing is that this compendium of lyrics does not tell you anything. Well, these refer to the capture area located on the Cantabrian coast. The Explorer GourmeYou don't give a hoot when you freeze fish from distant oceans. On the contrary, the whole process is done by hand in workshops in the most traditional way. In fact, it is people who scrape the anchovies one by one. Fishing, for its part, is also carried out in an artisanal way.
The scales are removed using a fisherman's net before trimming the tail and gut. During this process it is normal to find the roe of the fish. This last detail is important, as it confirms that it was fished in spring. After that, it is desalinated by immersing it in water for just enough time. The final step is for some filleting women outline each fish with scissors. They make it beautiful and group each anchovy with others of the same size and quality.
An adventurer of gastronomy
Who Patrick of the Cave? This businessman embarked on his new adventure after an extensive career in the world of spices. And not just any spice, we talk about the precious saffron. He was a manager in the company Verdú-Sang Saffron Spain. His new project, since October 2020 compiles the best of our gastronomy. He has made his own selection with oils and vinegars, wines, canned seafood and canned vegetables.
He knew first-hand the taste for supreme quality in more than forty countries in which he sold the Spanish "red gold". He became familiar with top-quality products, so he decided to embark on the project of offering some of the most outstanding in Spain. Do not hesitate to try these products, more thought as a full sensory experience I eat food. It starts with the wrapper and ends on your palate. You can purchase their products through the Online store and specialized establishments.
