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

Lettuce hearts with anchovies and melon vinaigrette

Lettuce hearts with anchovies and melon vinaigrette

Lettuce hearts with anchovies and melon vinaigrette

Lettuce hearts with anchovies and melon vinaigrette

By

2019/06/14

Tudela lettuce hearts with anchovies are a classic dish. The very paradigm of simplicity. Proof alone that, when the raw materials are good, a few ingredients are all that is needed to enjoy a genuine delight... And lettuce hearts and anchovies are exactly that! What do you think when you see lettuce hearts? We always imagine them topped with fillets of Cantabrian anchovies from the Bay of Biscay!

But when it comes to seasoning a lettuce heart salad with anchovies, there’s more than one way to skin a cat, so today we’d like to suggest Iratxe’s recipe, with diced melon to give it a surprising touch. Take note!

Ingredients

Instructions

  1. Dice the melon.
  2. Chop the peppers into small squares
  3. In a bowl, mix the diced melon and pieces of peppers.
  4. Add extra virgin olive oil and a splash of lime juice. Mix together everything well.
  5. Cut the lettuce hearts into quarters and assemble on a plate.
  6. Place an anchovy fillet on top of each piece of lettuce heart.
  7. Add the dressing to the lettuce hearts and anchovies.

Lettuce hearts with anchovies and melon vinaigrette

What a delicious combination! Thanks, Iratxe!


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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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The post Lettuce hearts with anchovies and melon vinaigrette appeared first on Cooking With Serrats.

“Cantabrian style” avocado salad

“Cantabrian style” avocado salad

“Cantabrian style” avocado salad

“Cantabrian style” avocado salad

By

2019/06/05

Today, we suggest an avocado salad with a seafood touch from the Cantabrian Sea. We know you love avocado as you have been using it in many recipes (wraps, salads, toasts...), so we are sure you’ll like the salad sent by Isabel (La hormiga tenaz) ​​for our recipe contest.

As you know, avocado is a fruit with tons of benefits. Besides, it goes really well with fish preserves. Isabel is aware of that, and this time her avocado salad is enhanced with Cantabrian anchovies in olive oil. And to serve this delicious combination of flavors, there is nothing better than using the skin of the avocado as a small boat.

Ingredients

Instructions

  1. Cut the avocados in half, remove the seed and empty with a spoon. Set aside the skin, since it will be used as a base to serve the salad.
  2. Chop the avocado flesh in a bowl and add a few drops of lemon juice (to prevent oxidation).
  3. Add the chopped black olives (set some whole olives aside for decoration), the sliced ​​surimi sticks, the cherry tomatoes cut into quarters and the cut anchovies (set some whole anchovies aside for presentation). Mix well.
  4. To finish, fill the avocado skin halves with the mixture and drizzle with olive oil from the anchovies to enhance the flavor.
  5. For decoration, roll some whole anchovies around the black olives and sprinkle black sesame seeds to taste.

A fresh and yummy salad. Thank you, Isabel!


Featured Product

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.

[button url="https://www.serrats.com/en/anchovies-can-50g" color="color" customcolor="" iconcolor="white" target="_blank" custom_class="" ]Buy[/button]

The post “Cantabrian style” avocado salad appeared first on Cooking With Serrats.

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