Anchovies in olive oil combine to provide the nutritional benefits of the fish and the olive oil. These anchovies have been aged for at least 12 weeks which give them a characteristic aroma and have a rich and subtle finish.
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These little Cantabric blue fish are only taken during the proper season – otherwise, they will have a mushy texture when they are preserved - and cleaned and salted as soon as possible after they are caught.
These anchovies are carefully processed by Conservas Silvia, a business which was established in 1978 in Santoña, a city famous for its fishing fleet on the Atlantic Coast in the north of Spain. Since its foundation, its main objective has been to produce high quality Spanish food products using traditional techniques. This has been achieved by always selecting the best anchovies and using an excellent extra virgin olive oil.
This little fish is a small, warm water relative of the herring, a Northern European staple. And, just as the peoples of the north salted their herring to preserve them, the anchovy has long been salted by fishermen for this reason.
Anchovies are packed in one of two ways, brined fillets that are packed in olive oil either in jars or tins, and whole salted fish packed in salt, usually in large tins.
From one end of the peninsula to the other, Spaniards use these little, aromatic, preserved fish in almost any conceivable dish. While in the south, they seem to show up with practically the same frequency they use olive oil, they are also a common addition to numerous sauces, salads, and to other dishes in the north.
Once opened, they can be kept for several months in the fridge, either in the glass jar they were purchased in, or transferred to a small glass jar from a tin & re-covered with more olive oil. There are two very good preservatives working together here - the oil and the cold.
|Ingredients||Anchovies, olive oil, salt|