White Anchovies in Vinegar

Actually, Anchovies in vinegar are the same species of fish as anchovies, but with a different production process. The “fish” used to prepare these canned Anchovy is the Engraulis Encrasicholus species caught in the waters of the Bay of Biscay.

The Cantabrian Anchovy is characterized by having a pleasant smell and flavor, and the fillets are creamy-white in color. It is a small fish that can live around three or four years and reach a size close to 20cm. It has a shiny silver belly and grayish-blue back.

Cantabrian Anchovies are a great source of Vitamins A, B and D, as well as proteins and minerals (iron, phosphorus, iodine, calcium and magnesium). Ideal for all audiences.

In addition, they are rich in Omega 3, recommended to take care of the heart, reduce the level of cholesterol and triglycerides in the blood, regulate blood pressure, or prevent degenerative diseases. In addition, Omega 3 fatty acids are also considered powerful anti-inflammatory agents.

At Conservas Serrats, we only use anchovies of the highest quality, the Engraulis Encrasicholus. These are fished in the Bay of Biscay at their optimal time, between the months of April and June using the purse seine technique.

Although the Cantabrian Anchovies live more than 100 meters deep, in spring and summer they rise to the surface, giving rise to fishing. It is at that time when the fat of the Anchovies increases, as does their flavor.

As you know, our “Cantabrian Anchovy with Vinaigrette” and “Cantabrian Anchovy Fillets in Olive Oil” are the same fish, the Engraulis Encrasicholus. The difference is in the subsequent preparation process.

At dawn, we bought the freshest Anchovies at the market and quickly took them to our factory in Bermeo where we immediately began the production process. The first thing we do is remove the gut, head and spine and wash them in ice water to remove any remaining impurities so that they do not lose temperature. When the fillets are perfectly clean, they are put in vinegar with salt until they take on their characteristic white color. A minimum of 12-18 hours depending on the size of the anchovy. It is then frozen for a minimum of 24 hours at -18 degrees. Finally, after freezing (to eliminate any type of contamination), the preparation is finished.

In our case, we package them by covering them with our classic artisanal vinaigrette.

This entire process results in white loins, with a soft texture and just the right amount of hardness.

Anchovies, being semi-preserved, continue to mature inside the can and require special cold conditions for optimal conservation. We recommend that you store the cans in a cool place, such as the refrigerator, between 5ºC and 12ºC, to prevent the product from over-ripening.

For this same reason, they should be consumed within a maximum of approximately 3 months.

We advise you to remove the cans from the refrigerator at least 30 minutes before consumption. In this way, you make sure that the vinegar and the temperature of the Anchovies is appropriate.

If you open a can and do not finish it, which is unlikely, we recommend storing it in the refrigerator for a maximum of 24 hours so that it doesn't lose its properties. They can be stored covered in their own vinaigrette or, failing that, olive oil.

Anchovies are delicious on their own but they are also suitable for a lot of recipes such as gildas, salads, toasts, simple or sophisticated pintxos, tartares... If you want to find new and original recipes, definitely visit our blog “The kitchen of Serrats”, where we compile hundreds of recipes sent to us by lovers of Serrats and good gastronomy.

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