Nardin Smoked Anchovy Fillets “Selection” 100g
They are the fruit of years of effort, always motivated by the Nardin family’s mission: craftsmanship and respect for the raw material, anchovies exclusively from the Cantabrian Sea and caught in the spring. Selected for size and firmness, the anchovies are treated with native noble woods, following an artisanal process of gentle and natural smoking, without preservatives or additives.
The Secret to such a good, delicate and succulent anchovy? The freshness of the raw material: from the port to the factory the distance is only 6 km.
The anchovy is a migratory bluefish and arrives in the Bay of Biscay between April and May. The Basques call it “country anchovy,” recognized as the best in the world: they are large, firm and have a significantly higher amount of fat, a factor that allows for perfect salting. They are fished in shoals and bought at auction, a low-ball auction known as a Dutch auction. Everyone goes to the market to wait for the “arrantzales” to return to their fishing boats and grab all the produce they will need for the coming year.
Salted anchovy was invented by the Sicilians. However, at the turn of the 1800s and 1900s, the presence of these fish in the waters of Sicily seemed to wane, so island fishermen were forced to cross the Pillars of Hercules and turn their bows toward the Bay of Biscay. And here in the Cantabrian Sea that there are beautiful, big, firm anchovies.
Realizing their potential wealth, some forward-thinking Sicilians decide to emigrate to Santogna, capital of Cantabria. And the Nardins also have Italian origins. Mila’s great-great-grandfather-who together with her husband Sebastian founded the company 25 years ago in Getaria-was precisely one of those daredevils who came from Sicily and taught the Basques the art of salting anchovies. Since then they have not only become part of the national gastronomic tradition, but the Spanish have learned to ennoble them much more than we Italians, making them a gourmet product.
TheNardin Company has been a point of reference for the Basque fish market for more than 100 years: the great-great-grandfather of Mila Oliveri-who, together with her husband Sebastian, founded the company 25 years ago-started out from Sicily, specifically Sciacca, to teach the locals the art of salting anchovies.
Mila, who represents the fourth generation, still carries on the mission of her grandfather Leonardo, affectionately called by the diminutive “Nardin,” which is to enhance that land that has been their home since the 19th century: local raw material fished with sustainable methods, only Cantabrian employees (90 percent still the same ones who have been working alongside Mila for 25 years), and artisanal processing with exclusively manual processes.
Smoked anchovy fillets in olive oil
Product name: smoked anchovies in olive oil
Ingredients: ANCHOVIES, olive oil, salt.
Storage temperature: store between 0 – 4°C
Drained net weight: 60 g
Nutrition statement: average nutritional values per 100 g: energy 648 kJ/154 kcal, fat 6.8 g, of which saturated fatty acids 1.5 g, carbohydrates <0.5 g, of which sugars <0.5 g, protein 23 g, salt 5.2 g.