El Capricho anchovies are exclusively fished in the Cantabrian Sea (Bay of Biscay, FAO 27). The complete elaboration process including evisceration, maturing, filleting and canning in oil is carried out in Santoña (Cantabria).
The curing process is long and slow, lasting 12-18 months. After curing, the anchovies have eliminated all its 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.
In an age-old process, the filleting is carried out by quick-fingered women that manually deboned the fish and canned 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 high quality canned anchovy.