Cantabrian Anchovies, Angelachu
Angelachu / Spain / 50g
Why We Like It
Nothing beats an anchovy - A loaf of bread, a slab of butter, and a tin of anchovies, is just the perfect meal!
The Angelachu cannery was founded in Santoña (Cantabria), Spain, in 1999, with the experience of four generations of professional fishmongers and canners. It began with Josefa Angela Garcia Garay (known to everyone as Angelachu), who prepared Santoña anchovies from a young age and began a salting business with her husband in the 50s. Inspired by her stories, Josefa’s granddaughter, Silvia Salgado, founded the cannery and runs it today, sourcing and preparing the fish herself, together with her son and a small team. “Authentic artisan tradition" sums up the philosophy of this family business.
What To Expect
Angelachu’s best product is the Cantabrian Anchovies in olive oil. The fish are caught in the springtime in the Cantabrian Sea, and come to the cannery directly from the main fish markets - it’s always in season, so is always the ideal size and quality. They are then cured in salt in barrels for 12 to 24 months. After the optimum period of maturation, each fish is removed from the salt one-by-one, hand-scrubbed to remove the skin, and cut, washed and drained. The hand-preparation of the fish helps to retain the authentic umami flavour of the anchovy. Finally, the anchovies are filleted and packed in olive oil.
Store between 5 and 12C; bring up to room temperature at least 30 minutes before consuming. Once opened, keep refrigerated, cover with olive oil and consume within seven days.
Ingredients: anchovies (Engraulis Encrasicolus) (fish), olive oil, salt
Angelachu / Spain / 50g
Why We Like It
Nothing beats an anchovy - A loaf of bread, a slab of butter, and a tin of anchovies, is just the perfect meal!
The Angelachu cannery was founded in Santoña (Cantabria), Spain, in 1999, with the experience of four generations of professional fishmongers and canners. It began with Josefa Angela Garcia Garay (known to everyone as Angelachu), who prepared Santoña anchovies from a young age and began a salting business with her husband in the 50s. Inspired by her stories, Josefa’s granddaughter, Silvia Salgado, founded the cannery and runs it today, sourcing and preparing the fish herself, together with her son and a small team. “Authentic artisan tradition" sums up the philosophy of this family business.
What To Expect
Angelachu’s best product is the Cantabrian Anchovies in olive oil. The fish are caught in the springtime in the Cantabrian Sea, and come to the cannery directly from the main fish markets - it’s always in season, so is always the ideal size and quality. They are then cured in salt in barrels for 12 to 24 months. After the optimum period of maturation, each fish is removed from the salt one-by-one, hand-scrubbed to remove the skin, and cut, washed and drained. The hand-preparation of the fish helps to retain the authentic umami flavour of the anchovy. Finally, the anchovies are filleted and packed in olive oil.
Store between 5 and 12C; bring up to room temperature at least 30 minutes before consuming. Once opened, keep refrigerated, cover with olive oil and consume within seven days.
Ingredients: anchovies (Engraulis Encrasicolus) (fish), olive oil, salt
Angelachu / Spain / 50g
Why We Like It
Nothing beats an anchovy - A loaf of bread, a slab of butter, and a tin of anchovies, is just the perfect meal!
The Angelachu cannery was founded in Santoña (Cantabria), Spain, in 1999, with the experience of four generations of professional fishmongers and canners. It began with Josefa Angela Garcia Garay (known to everyone as Angelachu), who prepared Santoña anchovies from a young age and began a salting business with her husband in the 50s. Inspired by her stories, Josefa’s granddaughter, Silvia Salgado, founded the cannery and runs it today, sourcing and preparing the fish herself, together with her son and a small team. “Authentic artisan tradition" sums up the philosophy of this family business.
What To Expect
Angelachu’s best product is the Cantabrian Anchovies in olive oil. The fish are caught in the springtime in the Cantabrian Sea, and come to the cannery directly from the main fish markets - it’s always in season, so is always the ideal size and quality. They are then cured in salt in barrels for 12 to 24 months. After the optimum period of maturation, each fish is removed from the salt one-by-one, hand-scrubbed to remove the skin, and cut, washed and drained. The hand-preparation of the fish helps to retain the authentic umami flavour of the anchovy. Finally, the anchovies are filleted and packed in olive oil.
Store between 5 and 12C; bring up to room temperature at least 30 minutes before consuming. Once opened, keep refrigerated, cover with olive oil and consume within seven days.
Ingredients: anchovies (Engraulis Encrasicolus) (fish), olive oil, salt
