Collection: Cantabrian in salt
Cantabrian Sea anchovies preserved in salt are one of the most traditional and respected methods to best preserve the authentic flavor and quality of these small fish. Preservation in salt is an ancient technique that allows anchovies to maintain their freshness and intense flavor intact, without the use of artificial preservatives.
How does salt preservation work?
After fishing, the anchovies are cleaned and arranged in layers in barrels or jars, alternating them with plenty of coarse sea salt. This salting not only preserves the fish, but also enhances its flavor and texture. The anchovies mature slowly, enriching themselves with a complexity of flavors that make them perfect for many recipes.
Characteristics of Cantabrian Sea salted anchovies
- Intense flavour : preservation in salt concentrates the flavour, giving a unique and rich note to the palate.
- Firm meat : thanks to the prolonged seasoning, the anchovy meat becomes firm but at the same time soft.
- Long shelf life : salting allows for long-term conservation, as long as they are kept in a cool, dry place.
How to use them in the kitchen?
Before being used, salted anchovies must be desalted: just immerse them in water for about 10-15 minutes (or longer if you want a less strong flavor), then dry them well. After this step, they are ready to be enjoyed, perhaps on a slice of bread with a drizzle of oil, or used as an ingredient in sauces, salads and pasta dishes.
In conclusion, the anchovies from the Cantabrian Sea preserved in salt represent a culinary excellence and a genuine way to enjoy the sea in all its intensity.
