Anchovies from the Bay of Biscay

Physically, the Cantabrian AnchoviesAnchovy is a small fish that lives approximately 3 or 4 years and can reach a size of about 20 cm, with a silver coloured belly and bluish grey dorsal area. The Anchovy is a migratory fish. Its name in Latin is "Engraulis" and depending on the region it was caught the colour and quality of the meat varies. At Conservas Serrats, we only use anchovies of the highest quality, the "Engraulis Encrasicholus", caught in the Bay of Biscay and the Mediterranean Sea during its peak season, from the month of April through the month of June. Although they usually live at a depth over 100 meters, during the spring and summer they rise to the surface of the ocean to reproduce creating their fishing season. During this time they have a higher fat content and as a result a better flavour.

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Can (in case) 50 g. Anchovy Fillets from the Bay of Biscay in olive oil

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12 45 3,75 €/u

Can (in case) 50 gr. Anchovy Fillets from the Bay of Biscay in organic extra virgin olive oil

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12 48 4,00 €/u

Jar 100 gr. Anchovy Fillets from the Bay of Biscay in olive oil

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12 85 7,08 €/u

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If you visit our blog you will find plenty of recipes that use Anchovies from the Bay of Biscay

Roast pepper salad with tuna and anchovies (RECIPE VIDEO)

Roast pepper salad with tuna and anchovies

Roast pepper salad with tuna and anchovies (RECIPE VIDEO)

Roast pepper salad with tuna and anchovies (RECIPE VIDEO)

By

2020/03/17

The Coronavirus has brought about a new way of life for the time being. First of all, we want to send out a big hug to everyone affected and their families. And let's hope this situation is over as soon as possible. Together, we can stop the curve. Meanwhile, let's make these days more bearable at home with some good cooking with the family...  We hope this video recipe brightens up your day...  A delicious salad of roast peppers with Albacore tuna and anchovy.

Ingredients

Instructions

  1. Place the peppers on a baking sheet, sprinkle with olive oil and roast for 30 minutes at 200ºC.
  2. Cut the onion into julienne strips and soak it in salted water.
  3. Cut the roasted peppers into strips and arrange them on a plate in a circle, alternating red and green strips.
  4. Add the Albacore tuna pieces and the anchovy fillets to the bed of peppers.
  5. Add the red onion and black olives.
  6. Sprinkle with chopped fresh chives.

Delicious and healthy


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If you like the recipe, you can make it at home with:

Cogote de Bonito del Norte en aceite de oliva

Albacore tuna pieces in olive oil 350 g jar

Albacore tuna pieces, carefully selected by Conservas Serrats, covered with olive oil in a glass jar..

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Anchoas del Cantábrico en aceite de oliva

Cantabrian anchovies in olive oil 125 g can

Cantabrian anchovy fillets, carefully selected by Conservas Serrats cannery, covered with olive oil.

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The post Roast pepper salad with tuna and anchovies (RECIPE VIDEO) appeared first on Cooking With Serrats.

Serrats Romaine lettuce heart salad

Serrats Romaine lettuce heart salad

Serrats Romaine lettuce heart salad

Serrats Romaine lettuce heart salad

By

2020/03/13

This Romaine lettuce heart with anchovy salad is a classic. Simple and delicious, it shows the importance of raw ingredients. Because with just a few good raw ingredients, delightful dishes can be prepared. If Albacore tuna is added, as Eneko has done, the gastronomic pleasure is taken to the next level.

Ingredients

Instructions

  1. Cut the lettuce hearts into quarters, wash and arrange on a plate.
  2. Place an anchovy fillet and a piece of tuna on each quarter of the lettuce heart.
  3. Sprinkle with extra virgin olive oil and a little vinegar.

Simply delicious, thank you Eneko!


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If you like this recipe, you can prepare it at home with:

Cantabrian anchovies in olive oil

Cantabrian anchovies in olive oil. 50 g tin

Cantabrian anchovy fillets in olive oil, carefully selected by Serrats, in olive oil.

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Yellowfin tuna in olive oil

White Tuna in Olive Oil. 250 g jar

White Tuna (Albacore) loins carefully selected by "Serrats" Preserves, in olive oil and packaged in a glass jar.

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The post Serrats Romaine lettuce heart salad appeared first on Cooking With Serrats.

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Anchovies from the Bay of Biscay in olive oil Serrats
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