WHITE ANCHOVY

Our white anchovies are made with anchovies from Santoña, famous for their quality…

 The Santoña fishermen’s guild fishes for anchovy with seine nets, as they have done all their lives, and always during the fishing season. They arrive fresh at our workshops, and we process them quickly to preserve the high quality of this gem of the sea.

 All fish is processed the same day it is caught, because we know that quality and freshness go hand in hand.

Our white anchovies are made with anchovies from Santoña, famous for their quality…

 The Santoña fishermen’s guild fishes for anchovy with seine nets, as they have done all their lives, and always during the fishing season. They arrive fresh at our workshops, and we process them quickly to preserve the high quality of this gem of the sea.

 All fish is processed the same day it is caught, because we know that quality and freshness go hand in hand.

The fishing tradition of our village goes back more than 100 years.

 If you walk around the town of Santoña, you can see the statue of the ‘Sulero’, dedicated to all fishermen, and also the monument to the canning woman.

 For Santoña’s women of the sea, it is a source of pride to continue contributing to the development of our town, just as our mothers and grandmothers did…

We prepare the white anchovies in vinegar in the traditional way, cleaning them by hand one by one. Here, experience and love for our work are equally important. We love what we do and we also know what we’re doing.

 Once the anchovies have been cleaned, we freeze them for 48 hours at a temperature of -18ºC. This is necessary to prevent Anisakis. We do this when they are already filleted, because we have found that this way the texture of the fish holds better.

 Pickling or maceration is done with vinegar and water, and we still use the same recipe we’ve been using for more than 70 years! After 24 hours, when the meat of the anchovy turns white, it is time to pack it.

 We preserve them covered in refined olive oil, so the delicious taste of the Cantabrian white anchovies is not affected. That’s how they are when they reach your table!

We prepare the white anchovies in vinegar in the traditional way, cleaning them by hand one by one. Here, experience and love for our work are equally important. We love what we do and we also know what we’re doing.

 Once the anchovies have been cleaned, we freeze them for 48 hours at a temperature of -18ºC. This is necessary to prevent Anisakis. We do this when they are already filleted, because we have found that this way the texture of the fish holds better.

 Pickling or maceration is done with vinegar and water, and we still use the same recipe we’ve been using for more than 70 years! After 24 hours, when the meat of the anchovy turns white, it is time to pack it.

 We preserve them covered in refined olive oil, so the delicious taste of the Cantabrian white anchovies is not affected. That’s how they are when they reach your table!

The oil and vinegar mixture we use to prepare the white anchovies is made with the best quality olive oil. There are no other ingredients in a tin of Rosalita’s white anchovies. No preservatives, additives or colourings: only fresh quality fish preserved with oil, vinegar and salt. As it’s always been done.

 White anchovies in vinegar provide you with omega-3, minerals and a lot of complete proteins, of high biological value. They help prevent cardiovascular disease, control bad cholesterol and help your digestive system work better.