This fish belongs to the family of the Clupeidae, a slender fish with a short dorsal fin and lacking a lateral line. Fed on plancton, they are themselves the food for bigger species..
It muscles are very rich in oil, so, the flesh is easily cut into fillets.
An anchovy is rarely longer than 16 cms. It becomes sexually mature at age 2, when it lays up to 20,000 oval eggs that will complete the process in 2 to 4 days, when its 3mm long larvae are born..
The anchovy meat has a strong flavor.
The spawn period lasts from April to August and takes place in the region of the Cantabric Sea. The anchovy spend the winter in deeper waters and around spring and summer they re-emerge to start spawning. They are then captured relaying on traditional nets.
Anchovies have different names depending on the area where they have been captured:
- CANTÁBRICO: Anchoa, Bocarte
- PAÍS VASCO: Anchoa, Bocarte
- ANDALUCÍA: Boquerón
- CATALUÑA: Anxova
The »Engraulidos» denomination is the scientific name by which the anchovy is known. Depending on the capturing area and its characteristics, they also recieve a second name that helps differentiate them even more…
Engraulis Encrasicolus. Get this qualification anchovy lives in the Atlantic Ocean and Mediterranean Sea. It’s the most popular species among the families of Engraulidos. With this designation are the anchovies captured in our coast, which is of the best quality among its species..
Engraulis anchoita. This is the name given to the anchovies living next to the Argentinian coasts.
After maturing in a slow process that can take up to six months, the anchovies are filleted, that is, skin and scales are eliminated and the central spine is separated. After this, they are tinned and covered in oil to be offered to the consumer. Everything is natural, without additives.
All processes are controlled by trained personnel. Thanks to this control our customers are highly satisfied by our brands. Our products are present in many countries, such as: Switzerland, Germany, Italy, Mexico…