Anchovies are small, long, silvery fish belonging to the family Engraulidae and can vary in size from 5 to 15 centimetres. They are mainly found in the warm waters of the Mediterranean and Pacific, near the coast and in estuaries. Rich in calcium, vitamin B12, potassium, magnesium and omega-3, they are a nutritional bomb for our health! They are also known for their high sodium content, which often makes them very, or even too salty.
Very popular in cooking, they are mainly used in Mediterranean recipes such as tapenade, salads, pissaladières or tapas. They can also be used to make chutneys, sauces or butters, mixed with vegetables and herbs to add iodine and flavour. They are an essential part of today's cuisine.
How to select good anchovies?
To choose quality anchovies, you must inspect them carefully. Check that the colour is uniform and that the flesh is firm and shiny. Anchovies should have a fresh, marine smell. Avoid anchovies that have a strong smell or are soft or dried out.
It is best to choose anchovies from a responsible fishery, which is committed to respecting fishing quotas by using environmentally friendly methods. Anchovies from such practices help support sustainable fishermen and coastal communities.
In the shops, you can find them fresh or canned in oil.
DEHESA anchovies: the aromatic power of anchovies without the aggressiveness of salt!
Dehesa reinvents the anchovies in the bottarga style to recover their original taste and texture. Our anchovies come from sustainable fishing, from the port of Santona in Cantabria. This port is famous for the size of the anchovies that are caught there.
The anchovies are then sublimated by a unique craft. In order to capture the freshness of the fish, they are selected, headed and stemmed within two hours of being caught. Their de-heading with tweezers gives them the lowest salt content on the market, removing the crystals that concentrate in the bones during the salting process.
Canned anchovies often have a floury texture with a very salty taste. Dehesa wanted to reinvent anchovies by offering a buttery texture and delicate salty and nutty notes thanks to a record maturation period of 12 to 24 months.
Our anchovies should be eaten at room temperature to discover all the aromatic complexity of this exceptional fish which is making a strong comeback in the new gastronomy.
How to eat anchovies?
Anchovies can be eaten raw, grilled or marinated. If you prefer to eat them raw, it is best to serve them with olive oil and fresh lemons to enhance their taste. Anchovies can also be grilled and served with garlic and fresh herbs. If you prefer marinated anchovies, you can serve them with balsamic vinegar and vegetables.
Discover our recipe for Bagna Cauda with Cantabrian anchovies by chef Masahide Ikuta.