This exquisite invention, wich differentiated and gave a new value to the fruits of the Santoña fishermen´s labour, was soon consolidated as one of the town´s most prosperous industries. Although the traditions was later extended to the other ports on the Bay of Biscay, the “Santoña anchovy” is the anchovy par excellence, and the town´s traditionally prepared tinned fish is the most famous.
DON BOCARTE ANCHOVIES 00 ARTISAN HAND CLEANED IN EXTRA VIRGIN OLIVE OIL 6 FILLETS
DON BOCARTE DIEZ ANCHOVES ARTISAN HAND CLEANED IN EXTRA VIRGIN OLIVE OIL 7 FILETS
DON BOCARTE BONITO DEL NORTE (CANTABRIAN TUNA) LIMITED EDITION IN EXTRA VIRGIN OLIVE OIL
DON BOCARTE ATUN ROJO VENTRESCA (WILD CANTABRIAN BLUE FIN TUNA BELLY)
GALICIAN OCTOPUS LEGS SIZE T4, T3 AND T2
CANTABRIAN SEAFOOD PRODUCE
The key moment in the history of Santoña´s canning industry was in 1880, when the italian citizen Giovanni Vella Scaliota settled in the town, a merchant, military and fishing port of great historical renow. On the basis of local salting methods and after experimentin with various recipes using butters and others fats, Scaliota found olive oil to be the perfect condiment for setting off the flavour and texture of the fish, wich was first gently cleaned and filleted.
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