Anchovies au del and anchovy creams

These anchovies, prepared and packaged by craftsmen, are de-salted, filleted and dried.

These anchovies, prepared and packaged by craftsmen, are de-salted, filleted and dried.

Spreadable, or as a base for vinaigrette

When the fresh anchovies arrive, they are salted with sea salt with a salt content between 30 to 50% of the total volume depending on the outside temperature. The salt used is "half-coarse", the "coarse" salt is reserved for the brine of the final packaging. The salted anchovies are placed in barrels where they will remain for 24 hours to 15 days, a period which will allow the brining liquid made up of water, salt and blood to be released. The anchovies are then taken out of the barrels, headed and gutted manually. Then they are put back in clean barrels, in crossed layers alternating with a layer of salt, depending on their size. The proportion of salt at this stage is 10-15%. A weight of 25 to 80 kg puts pressure on the lid so that the salt penetrates the tissues of the anchovy. The duration of maturation is approximately 3 months minimum up to 12 months, at a temperature of 15°. The salter regularly checks the maturation of the anchovies, in order to be able to work them. Only then will the conditioning stage come.

When the fresh anchovies arrive, they are salted with sea salt with a salt content between 30 to 50% of the total volume depending on the outside temperature. The salt used is "half-coarse", the "coarse" salt is reserved for the brine of the final packaging. The salted anchovies are placed in barrels where they will remain for 24 hours to 15 days, a period which will allow the brining liquid made up of water, salt and blood to be released. The anchovies are then taken out of the barrels, headed and gutted manually. Then they are put back in clean barrels, in crossed layers alternating with a layer of salt, depending on their size. The proportion of salt at this stage is 10-15%. A weight of 25 to 80 kg puts pressure on the lid so that the salt penetrates the tissues of the anchovy. The duration of maturation is approximately 3 months minimum up to 12 months, at a temperature of 15°. The salter regularly checks the maturation of the anchovies, in order to be able to work them. Only then will the conditioning stage come.

When the fresh anchovies arrive, they are salted with sea salt with a salt content between 30 to 50% of the total volume depending on the outside temperature. The salt used is "half-coarse", the "coarse" salt is reserved for the brine of the final packaging. The salted anchovies are placed in barrels where they will remain for 24 hours to 15 days, a period which will allow the brining liquid made up of water, salt and blood to be released. The anchovies are then taken out of the barrels, headed and gutted manually. Then they are put back in clean barrels, in crossed layers alternating with a layer of salt, depending on their size. The proportion of salt at this stage is 10-15%. A weight of 25 to 80 kg puts pressure on the lid so that the salt penetrates the tissues of the anchovy. The duration of maturation is approximately 3 months minimum up to 12 months, at a temperature of 15°. The salter regularly checks the maturation of the anchovies, in order to be able to work them. Only then will the conditioning stage come.

These anchovies, prepared and packaged by craftsmen, are de-salted, filleted and dried.

Spreadable, or as a base for vinaigrette

Beautiful anchovy fillets packaged in small jars for an aperitif by the La Monégasque house, created in 1942 in Monaco, and a benchmark in terms of quality on the international seafood market.

Salted anchovies must be prepared before consumption, salted anchovies must therefore be desalted, filleted, dried... Salted anchovies can be used to prepare anchovy fillets to suit everyone's taste.

The anchovies come out of the barrels and are rinsed in cold or lukewarm water in several baths (3 maximum). Then they are put in nets that is to say split, they are amputated of their tail and their edges. They are left to dry on gray food-grade blotting paper called macule, then repackaged in different jars with oil. We use sunflower oil. They are ready to use and can be stored for 12 to 18 months in the refrigerator.

Don Bocarte anchovies are Engraulis Encrasicolus fished in the Gulf of Gascoigne between March and June when the fish are heaviest. The fish are dried on the line, preserving their moistness much more effectively than conventional methods and preserving all their tenderness and flavour. The filets are preserved in the finest-quality Spanish olive oil, and are packaged by hand for stunning presentation.

12 Cantabria anchovy fillets are “cooked” in vinegar (known in Spanish as “boquerones”) and preserved in extra-virgin olive oil.