Anchoas de Santoña
Anchovies from Santoña, a specialty of the region, known for their quality and flavor.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Taberna La Prensa Restaurante
The tradition of salting anchovies in Santoña dates back to the late 19th century, influenced by Italian salting techniques. Italian merchants, seeking to expand their anchovy business, arrived in Santoña and introduced new methods that, combined with the high-quality anchovies from the Cantabrian Sea, created a product of superior quality.
Anchoas de Santoña are more than just food; they represent a cultural heritage and a source of pride for the town of Santoña and the Cantabrian region. They are deeply ingrained in local traditions and are a significant part of the regional economy.
Local Economy
The production of Anchoas de Santoña is a major industry in Santoña, providing employment and supporting local businesses. The town's identity is closely tied to the anchovy fishing and processing industry.
Gastronomic Heritage
Anchovies are a staple in Spanish tapas culture and are frequently served in bars and restaurants. Anchoas de Santoña, being a premium product, are often served as a standalone delicacy or used to elevate other dishes.
Festivals and Celebrations
Santoña celebrates its anchovy heritage through various festivals and events throughout the year, showcasing the traditional techniques and the cultural significance of the product.
Anchoas de Santoña are characterized by their intense, salty, and umami-rich flavor, balanced by a delicate texture and the rich taste of olive oil.
The flavor profile is dominated by the concentrated saltiness imparted during the curing process. This is complemented by a deep umami richness developed through enzymatic activity during aging. The texture is smooth and tender, not overly fishy, and enhanced by the olive oil in which they are preserved. High-quality anchovies should not have a strong, pungent fishy odor.
Serving Temperature
Serve Anchoas de Santoña at room temperature to allow the flavors to fully develop. Avoid serving them directly from the refrigerator.
Olive Oil Quality
If serving the anchovies on their own, use a high-quality extra virgin olive oil to complement their flavor. The olive oil is an integral part of the experience.
Pairing Suggestions
Anchoas de Santoña pair well with crusty bread, tomatoes, roasted red peppers, and other Mediterranean flavors. They can also be used to enhance pasta dishes, salads, and pizzas.
Storage
Once opened, keep the anchovies submerged in olive oil in the refrigerator. Properly stored, they can last for several weeks.
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