Earlier this year, in fact. And it was a big one. We went to Barcelona and San Sebastian, and I spent most of the trip drinking vermouth and eating anchovies and reading mystery novels. I was in heaven! They tasted sweet and fishy— of the sea , but not fishy-fishy. Type keyword s to search. Don Penny. In American cuisine, many only consume anchovies in meals like caesar salads and atop pizza.
Getty Images. Cantabrian Anchovy Fillets. Ruth Reichl Contributing Editor Reichl is an award-winning writer and editor. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.
The fish is caught by trawls and the fish are beaten to expel the blood. Subsequently, they are descaled and cleaned and placed in brine for a while and subsequently washed and placed in vegetable oil, which for the Cantabrian anchovies is usually extra virgin olive oil, in line with the high quality of the raw material and care elaboration.
The quality of this product can be seen in the size of the anchovy, its cleanliness and absence of thorns and its fair proportion of salt, justifying the well-deserved reputation of the Cantabrian anchovies.
Likewise, it should be noted that this product thus prepared is considered a semi-preservation, so it must be preserved in a cold bind. Name required. Mail will not be published required. Out of our own experience we know that there are many reasons to miss Spain when you are living abroad and we want that the food is not one of them.
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