SMOKED ANCHOVY

The Cantabrian Sea is generous with the towns on its coasts. Its cold, clean waters offer the very best fish, of unsurpassed quality and taste.

The anchovies with which we prepare Rosalita’s preserves are caught in the Cantabrian Sea during the spring months. They are fished sustainably using traditional methods. Only the best quality products arrive at our workshops, after being selected at the fish market.

From experience, we know that any fish preparation is much better the shorter the process, the less time it takes between catching the fish and the moment the product is canned. That’s why we only accept as much fish from the fish market as we can prepare that day.

The Cantabrian Sea is generous with the towns on its coasts. Its cold, clean waters offer the very best fish, of unsurpassed quality and taste.

 The anchovies with which we prepare Rosalita’s preserves are caught in the Cantabrian Sea during the spring months. They are fished sustainably using traditional methods. Only the best quality products arrive at our workshops, after being selected at the fish market.

 From experience, we know that any fish preparation is much better the shorter the process, the less time it takes between catching the fish and the moment the product is canned. That’s why we only accept as much fish from the fish market as we can prepare that day.

The women of the sea who prepare Rosalita’s anchovies are located in Getaria. In our town, the canning tradition dates back to the 16th century.

Did you know…?  In the 18th century, all canning companies were run by women. Women of the sea – so much for the “weaker sex”! At that time, salted and pickled fish were the main products.

The canning industry has always been very much a matriarchy. The descendants of those enterprising women work in Getaria, and we carry the canning tradition in our blood.

In addition to using traditional fishing methods, we also smoke the anchovies in the traditional way, with natural beech wood smoke, without preservatives or additives.

The result is a anchovy with a very characteristic colour and a delicate flavour. My older colleagues always say it reminds them of when they were children. Not surprising – we make them in exactly the same way! Rosalita’s smoked anchovies offer the opportunity to enjoy a taste of times gone by, a real delicacy!

When the anchovies arrive at our workshop, their heads are removed and they are gutted by hand, and then left for some time in salt.

We then desalinate them, put them on the grills and put them in the smoker, so that their flavour acquires those special nuances, that touch of smoke that connects us with times gone by…

Once smoked, we separate the fillets and pack them one by one, covering them with olive oil. The whole process is done by hand, just like other anchovy preparations. Manual processing adds to the quality of our preserves.

When the anchovies arrive at our workshop, their heads are removed and they are gutted by hand, and then left for some time in salt.

We then desalinate them, put them on the grills and put them in the smoker, so that their flavour acquires those special nuances, that touch of smoke that connects us with times gone by…

Once smoked, we separate the fillets and pack them one by one, covering them with olive oil. The whole process is done by hand, just like other anchovy preparations. Manual processing adds to the quality of our preserves.

How many times have you heard how healthy oily fish is? Smoked anchovies have almost the same nutritional properties as fresh anchovies. They are a great source of omega-3, the fatty acid that’s good for your health, helps reduce cholesterol levels and prevents blood clots.

They also provide a lot of protein and vitamins: A, B2, B3, B6, B9, B12 and D, and minerals such as iron, potassium, magnesium and iodine.

And in case you didn’t know: anchovies are not fattening. Prepare an appetizer with these red anchovies whenever you want, and enjoy them guilt-free!