El Capricho anchovies are exclusively fished in the Cantabrian Sea (Bay of Biscay, FAO 27). The complete production process includes maturing, filleting and canning in oil, which is carried out in Santoña (Cantabria).
The curing process is long and slow, lasting 12-18 months. After curing, the anchovies have eliminated all their fat content, achieving an intense aroma, uniform reddish color, meaty texture and exceptional taste.
The anchovies are drained out before hand-filleting, producing a low-salt fillet (7.3 grams of salt per 100 grams of anchovy). This process also extends its lifetime, getting a 12 months expiration date.
This is an age-old process, where the filleting is carried out by quick-fingered women that manually debone the fish and can them.
All “El Capricho” products are certified by the Quality Cantabria and the Cantabrian Anchovy seal that goes a step further focusing on the origin, fishing season, and the production process of the anchovy. Three key aspects in a high-quality canned anchovy.