Anchovy
Also known as Anchovy or Bocarte, we call anchovy the anchovy that is caught in season of the species Engraulis Encrasicolus, and that has been marinated in vinegar for its preservation.
Appetizing steaks with excellent texture and intense flavor.
Capture
Location: Cantabrian Sea.
Dates: March-June.
Type: Fishing net.
Features
Flesh: Appetizing fillets.
Flavor: Intense acid flavor.
Texture: Juicy and soft.
Formats
Canned: Industrial format and case for family consumption.
Health
Rich in proteins and polyunsaturated fats. Contributes to lower cholesterol and prevent cardiovascular diseases.
Marinated with vinegar and canned.
Like the anchovy fillet, the anchovy is caught between March and June. But the anchovies are macerated with vinegar so that they get that whitish color and can be tasted later in oil. These anchovy fillets do not come into contact with salt at any time, so their flavor differs greatly from that of an anchovy fillet.
It should be remembered that this is a semi-preserved product, and therefore it should always be kept between 1-4ºC. Breaking the cold chain can cause the anchovy to deteriorate, resulting in a loss of quality, texture and flavor, as well as a loss of shelf life.
Want to know more about Boquerón? Check out these articles:
Premium Cantabrian anchovies (20-22 fillets) 85g/unit
ALERGEN |
 FISH |
DESCRIPTION
|
NUTRIIONAL INFORMATION PER 100gEnergy value: 1.037 Kj / 244 Kcal Fat: 15g
Carbohydrates: 0g. Sugars: 0g Proteins: 27g Salt: 7.2g Omega-3 fatty acids EPA+DHA: 0.10g |
PROPERTIES OF THE CANTÁBRICO ANCHOVY
The Cantabrian anchovy, of high nutritional and nutritional level, contains proteins and minerals (calcium, magnesium, iodine). It is also an oily fish rich in vitamins (type B, D and E). Given its high protein content, anchovies in olive oil is a food recommended especially for muscle development. It contains omega-3 fatty acids that help lower cholesterol and triglyceride levels in the blood, helping to reduce the risk of cardiovascular diseases. Omega-3 is essential in nervous tissue and retina.
Suitable for coeliacs
To learn a little more about Anchovy in olive oil click on the following link.
