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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Special salad with pineapple and anchovies

Special salad with pineapple and anchovies

Special salad with pineapple and anchovies

Special salad with pineapple and anchovies

By

2019/10/15

A special salad can be the perfect starter for Christmas, anniversaries, birthdays and surprise dinners... Or any time we feel like a treat. This salad with pineapple and anchovies sent in by Silvia, from Mi dulce tentación, is a feast for the eyes and the palate. Plus, it is really easy to prepare. Be prepared for a surprise!

Ingredients

Instructions

  1. Cut the pineapple into chunks.
  2. Cut the smoked shoulder of pork and the piquillo peppers into strips.
  3. Make some "rolls" with anchovy fillets and strips of smoked shoulder of pork and peppers.
  4. Arrange on the plate alternating ingredients and adding the rocket.
  5. Mix the vinaigrette ingredients and beat well.
  6. Dress the salad with the vinaigrette.
  7. Sprinkle with the chopped nuts.

 

Special salad with pineapple and anchovies

Tasty and delicious. Thanks, Silvia!


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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 Special salad with pineapple and anchovies appeared first on Cooking With Serrats.

Spaghetti with squid ink and pickled mussels’ sauce

Spaghetti with squid ink and pickled mussels’ sauce

Spaghetti with squid ink and pickled mussels’ sauce

Spaghetti with squid ink and pickled mussels’ sauce

By

2019/10/02

Dolores (Mi Gran Diversión) has entered our competition with a spaghetti with squid ink that will surprise you with how easy it is to make and how delicious it is. A top recipe.

Ingredients

Instructions

  1. Cook the pasta in boiling water, according to the manufacturer’s instructions.
  2. In a pan with a jet of oil, sauté the chopped onion.
  3. When it is transparent, add the cream and finely chopped pickled mussels with a stream of its sauce (reserve the rest of the pickle sauce).
  4. Allow to thicken and adjust to the desired texture by adding more pickled mussel sauce.
  5. Serve the spaghetti with the cream of mussels and grate Parmesan cheese over the dish.

Spaghetti with squid ink and pickled mussels’ sauce

Really easy and delicious. Thanks, Dolores!

Featured Products

Mussels from the Galician Rías

Mussels from the Galician Rías. 120 g can

If you like this recipe, you can make it at home with the mussels available in our online store.

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The post Spaghetti with squid ink and pickled mussels’ sauce appeared first on Cooking With Serrats.

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