Anchovies – Íberos Gourmet https://iberosgourmet.com/en/ Descubre nuestros productos Gourmet que tenemos en nuestra despensa para llevarla a tu mesa. Somos tu tienda Online de Productos de Selección Mon, 10 May 2021 11:47:31 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://iberosgourmet.com/wp-content/uploads/2021/07/cropped-Logo-32x32.jpg Anchovies – Íberos Gourmet https://iberosgourmet.com/en/ 32 32 Anchovy Premium10 fillets x 3 https://iberosgourmet.com/en/producto/anchoa-premium-10-filetes-x-3/ Mon, 10 May 2021 11:47:31 +0000 https://iberosgourmet.com/tienda/anchovy-premium10-fillets-x-3/ Anchovies from the Bay of Biscay “Santoña 1960” are made from a selection of the best pieces caught during the spring coastal fishing season, the optimum time for fishing the highest quality anchovy: the “Engraulis Encrasicolus”.

These anchovies are very clean and have a traditional anchovy flavour. We have different formats and sizes for the most gourmet tastes.

]]> Premium Anchovy 8 fillets. Pack of 3 https://iberosgourmet.com/en/producto/anchoas-premium-de-santona-en-aceite-de-oliva/ Mon, 10 May 2021 11:45:18 +0000 https://iberosgourmet.com/tienda/premium-anchovy-8-fillets-pack-of-3/ Pack of 3 units Net weight 112 gr. x 3]]> Anchovies from the Bay of Biscay “Santoña 1960” are made from a selection of the best pieces caught during the spring coastal fishing season, the optimum time for fishing the highest quality anchovy: “Engraulis Encrasicolus”.

These anchovies are very clean and have a traditional anchovy flavour.

Semi-preserved. Keep between 5º and 10ºC

Origin: In 1883 a Sicilian Giovanni Vella Scatagliota arrived in Santoña and was responsible for starting what we know today as the salting industry, a system initiated years before by his compatriots. He was responsible for the installation of the first factory and the production of anchovy fillets, as we know them today.

He began to distribute it in metal containers designed by himself, the “octavillo”, in which the anchovies were preserved in melted butter. Later, and with great success, he replaced it with olive oil with zero degrees of acidity.

]]> Anchovies from Santoña in Olive Oil. 26 fillets https://iberosgourmet.com/en/producto/anchoas-de-santona-en-aceite-de-oliva-5/ Mon, 10 May 2021 11:42:45 +0000 https://iberosgourmet.com/tienda/anchovies-from-santona-in-olive-oil-26-fillets/ Net weight280 gr. ]]> Anchovies from the Bay of Biscay “Santoña 1960” are made from a selection of the best pieces caught during the spring coastal fishing season, the optimum time for fishing the highest quality anchovy: the “Engraulis Encrasicolus”.

These anchovies are very clean and have a traditional anchovy flavour.

Semi-preserved. Keep between 5º and 10ºC

Origin: In 1883 a Sicilian Giovanni Vella Scatagliota arrived in Santoña and was responsible for starting what we know today as the salting industry, a system initiated years before by his compatriots. He was responsible for the installation of the first factory and the production of anchovy fillets, as we know them today.

He began to distribute it in metal containers designed by himself, the “octavillo”, in which the anchovies were preserved in melted butter. Later, and with great success, he replaced it with olive oil with zero degrees of acidity.

]]> Anchovies from Santoña in Olive Oil. 50 fillets https://iberosgourmet.com/en/producto/anchoas-de-santona-en-aceite-de-oliva-4/ Mon, 10 May 2021 11:38:57 +0000 https://iberosgourmet.com/tienda/anchovies-from-santona-in-olive-oil-50-fillets/ Net weight420 gr. ]]> Anchovies from the Bay of Biscay “Santoña 1960” are made from a selection of the best pieces caught during the spring coastal fishing season, the optimum time for fishing the highest quality anchovy: the “Engraulis Encrasicolus”.

These anchovies are very clean and have a traditional anchovy flavour.

Semi-preserved. Keep between 5º and 10ºC

Origin: In 1883 a Sicilian Giovanni Vella Scatagliota arrived in Santoña and was responsible for starting what we know today as the salting industry, a system initiated years before by his compatriots. He was responsible for the installation of the first factory and the production of anchovy fillets, as we know them today.

He began to distribute it in metal containers designed by himself, the “octavillo”, in which the anchovies were preserved in melted butter. Later, and with great success, he replaced it with olive oil with zero degrees of acidity.

]]> Anchovies from Santoña in Olive Oil. Pack 2 panderetillas https://iberosgourmet.com/en/producto/anchoas-de-santona-en-aceite-de-oliva-3/ Mon, 10 May 2021 11:26:13 +0000 https://iberosgourmet.com/tienda/anchovies-from-santona-in-olive-oil-pack-2-panderetillas/ Pack of 2 panderetillas Net weight 225 gr. x 2 .]]> Anchovies from the Bay of Biscay “Santoña 1960” are made from a selection of the best pieces caught during the spring coastal fishing season, the optimum time for fishing the highest quality anchovy: the “Engraulis Encrasicolus”.

These anchovies are very clean and have a traditional anchovy flavour.

Semi-preserved. Keep between 5º and 10ºC

Origin: In 1883 a Sicilian Giovanni Vella Scatagliota arrived in Santoña and was responsible for starting what we know today as the salting industry, a system initiated years before by his compatriots. He was responsible for the installation of the first factory and the production of anchovy fillets, as we know them today.

He began to distribute it in metal containers designed by himself, the “octavillo”, in which the anchovies were preserved in melted butter. Later, and with great success, he replaced it with olive oil with zero degrees of acidity.

]]> Anchovies of Santoña in Olive Oil. Pack 3 Dingley https://iberosgourmet.com/en/producto/anchoas-de-santona-en-aceite-de-oliva-2/ Mon, 10 May 2021 11:23:48 +0000 https://iberosgourmet.com/tienda/anchovies-of-santona-in-olive-oil-pack-3-dingley/ Pack of 3 Dingley Net weight 95gr. x 3]]> Anchovies from the Bay of Biscay “Santoña 1960” are made from a selection of the best pieces caught during the spring coastal fishing season, the optimum time for fishing the highest quality anchovy: the “Engraulis Encrasicolus”.

These anchovies are very clean and have a traditional anchovy flavour.

Semi-preserved. Keep between 5º and 10ºC

Origin: In 1883 a Sicilian Giovanni Vella Scatagliota arrived in Santoña and was responsible for starting what we know today as the salting industry, a system initiated years before by his compatriots. He was responsible for the installation of the first factory and the production of anchovy fillets, as we know them today.

He began to distribute it in metal containers designed by himself, the “octavillo”, in which the anchovies were preserved in melted butter. Later, and with great success, he replaced it with olive oil with zero degrees of acidity.

]]> Anchovies from Santoña in Olive Oil. Pack of 5 octagons https://iberosgourmet.com/en/producto/anchoas-de-santona-en-aceite-de-oliva/ Fri, 07 May 2021 14:59:52 +0000 https://iberosgourmet.com/tienda/anchovies-from-santona-in-olive-oil-pack-of-5-octagons/ Pack of 5 octavillos. Net weight 50 gr. x6]]> Anchovies from the Bay of Biscay “Santoña 1960” are made from a selection of the best pieces caught during the spring coastal fishing season, the optimum time for fishing the highest quality anchovy: the “Engraulis Encrasicolus”.

These anchovies are very clean and have a traditional anchovy flavour.

Semi-preserved. Keep between 5º and 10ºC

Origin: In 1883 a Sicilian Giovanni Vella Scatagliota arrived in Santoña and was responsible for starting what we know today as the salting industry, a system initiated years before by his compatriots. He was responsible for the installation of the first factory and the production of anchovy fillets, as we know them today.

He began to distribute it in metal containers designed by himself, the “octavillo”, in which the anchovies were preserved in melted butter. Later, and with great success, he replaced it with olive oil with zero degrees of acidity.

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