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.
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Octopus in virgin olive oil 112g/unit
ALERGEN |
 MOLLUSCS |
DESCRIPTION
|
Nutritional information per 100gEnergy value: 435 Kj / 103 Kcal Fat: 2,2g
Carbohydrates: 2.8g Sugars: 0g Proteins: 18g Salt: 1.6g Omega-3 acidsEPA+DHA: 0.23g |
CANNED FOR CELIACS
To learn a little more about Canned Octopus click on the following link.
