Cantabrian anchovies have the power to change perceptions. Whilst many instinctively associate them with low-quality examples found in generic supermarkets or atop inexpensive pizzas, the truth is quite different when it comes to the umami-packed fillets from the northern coast of Spain. As chef Frank Camorra asserts:
"People hate anchovies because they have never tried a quality anchovy fished from the Atlantic rather than the Mediterranean. The Atlantic anchovies are plumper, with a higher fat content, making them much firmer in texture and more delicious, as well as less salty."
Angelachu anchovies are world renowned. Caught in spring in the Cantabrian Sea whilst at their finest, they are meticulously hand-prepared and cured in salt for 8 to 10 months! When the anchovies emerge from the curing process Angelachu use fishing net to remove the excess salt rather than salt water, thus retaining the rich flavour of the anchovy. These fillets are placed individually by hand in a round tin - the "pandeleta" - and are packed in high quality olive oil. Steeped in history. Josefa Angela Garcia Garay - known to everyone as Angelachu - prepared Santoña anchovies from a young age and later, in the 50s, began a salting business in the town with her husband José Losada. Inspired by her grandmother’s stories, Silvia Salgado founded the Angelachu cannery. Today Silvia runs the company together with her brother, sourcing and preparing the fish as part of a small team of only 23.
As with all great seafood these are best served simply. Try with warm buttered crusty bread. We recommend letting the toast cool before buttering it and positioning the anchovies!
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