Anchovies from the Bay of Biscay “Santoña 1960” are made from a selection of the best pieces caught during the spring coastal fishing season, the optimum time for fishing the highest quality anchovy: the “Engraulis Encrasicolus”.
These anchovies are very clean and have a traditional anchovy flavour.
Semi-preserved. Keep between 5º and 10ºC
Origin: In 1883 a Sicilian Giovanni Vella Scatagliota arrived in Santoña and was responsible for starting what we know today as the salting industry, a system initiated years before by his compatriots. He was responsible for the installation of the first factory and the production of anchovy fillets, as we know them today.
He began to distribute it in metal containers designed by himself, the “octavillo”, in which the anchovies were preserved in melted butter. Later, and with great success, he replaced it with olive oil with zero degrees of acidity.