El Capricho Santona Anchovies

El Capricho Santoña Anchoas

El Capricho tins contain twenty large anchovy fillets: upon tasting the umami and intense meatiness of these little fish, supermarket anchovies pale into insignificance. These Hansa Tins have been produced specially for Luxeat with a 24 month maturation period, which El Capricho don’t usually sell.

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115 g 20 fillets L Santoña, Spain

El Capricho

The port of Santoña in Northern Spain has a long legacy of catching anchovies, among the finest in the Mediterranean Sea, but until recently they were almost all exported. Chevi Iglesias sought to change this, and 27 years ago he started a mission to start producing the best anchovies in the world, right here on the Cantabrian Sea. They are filleted by hand and matured slowly, allowing the taste to develop in the extra virgin olive oil. El Capricho tins contain twenty large anchovy fillets: upon tasting the umami and intense meatiness of these little fish, supermarket anchovies pale into insignificance. These Hansa Tins have been produced specially for Luxeat with a 24 month maturation period, which El Capricho don’t usually sell.

El Capricho Santoña Anchoas

The beauty of these hand filleted anchovies from Santoña del Cantábrico is presented in a stylish tin with 20 large-sized filets, preserved in Castillo de Canena Extra Virgin Olive Oil. These spring coast anchovies come with the guarantee of El Capricho, ensuring they’re of the highest quality, without bones and at just the right level of salt.

We let nature set the pace of maturation for our anchovies, and we take a lot of time to clean each fish manually by hand. We know that it is impossible to be wrong in this way. This is how we achieve that our final product acquires the characteristic color, the intense smell, the firm texture and the exclusive flavor that our grandparents knew.

From César and José Luis Iglesias, sons of “Chevi” Iglesias, who founded El Capricho 27 years ago.

In Santoña del Cantábrico, they buy the very finest fish on the market, from inshore vessels that use purse seine fishing, which reduces bycatch to a minimum. They’re then kept in salt for a year and a half, far longer than most competitors, to remove all the fat and water and make the flavour far more intense.

We usually enjoy these anchovies on their own so we can really enjoy the quality and complexity, but they’re also delicious with olives, roasted red peppers and a glass of chilled white wine.

The full interview with César and José Luis Iglesias, sons of “Chevi” Iglesias, who founded El Capricho 27 years ago.

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