SANTANDER FINE FOOD

Why are so exclusive the anchovies of Conservas El Capricho?

-El Capricho anchovies (Engraulis Encrasicolus) are exclusively fished in the Cantabrian Sea (Bay ofBiscay, FAO 27)

-The complete elaboration process (including evisceration, maturing, filleting and canning in oil is

carried out in Santoña (Cantabria).

-Its process of maturing is long and slow, lasting 12-18 months minimum. After curing, anchovies

have eliminated all grease and obtained its intense aroma, uniform reddish colour, meaty texture and

exceptional taste.

-The anchovies are wringed out before hand-filleting, which produce a low-salt fillet (7.3 grams of salt

per 100 grams of anchovy). This process also extends its lifetime, getting a 12 months’ expiry date.

-In an age-old process, the filleting is carried out by quick-fingered women that manually deboned the

fish and canned them.

-All our products are certified by the Quality Cantabria and the Cantabrian Anchovy seal, that goes and

step further and focuses on the origin, the fishing season, and the production process of the anchovy,

three key aspects in high quality canned anchovy.