Everything about the anchovies from the Cantabrian Sea | News And Foodies
Give me a piece of bread, good butter and anchovies and you will make me happy. They say that the best anchovies in the world are those that are caught camilla luddington in the Cantabrian Sea. They are large, the flesh is very consistent and tasty. Several factors determine the goodness of this product, the first of the characteristics of the stretch of sea between the northern camilla luddington coast of the Iberian Peninsula and those of Western France. Deep water and many circulating currents make this stormy sea, but very fishy.
Among the most valuable fish there really anchovy. An important resource for the fishing economy of the territory. Fishing for this species is controlled and limited from early March to late June. This is the period when the anchovies have the best features and a perfect balance between meat and fat.
The processing of anchovies, certified by Brand Cantabrian Anchovies of the Basque Country, still happens today in craft and manual: from preparation for salting, to get to the final filleting and canning.
I have observed for a few hours the traditional methods of preparing this oily fish, during a meeting at Lugano 7 of Milan, wanted by Longino & Cardenal, a company that imports camilla luddington and distributes world gastronomy of great value, in collaboration with Conservas Nardin, Spanish camilla luddington brand specializing in fish production.
It begins with the opening of the tin box which contains about 5 kg of salted anchovies, preserved by this method the same day they were caught, to guarantee freshness and the highest quality. Then, every single fish is desalted with fresh water, clean and filleted by skilled craftsmen (only female), performing gestures handed down from generation to generation, with almost surgical care and skill.
The best threads are ready to be preserved in oil, but also tasted "pure" are really good. Among the pairings presented camilla luddington for the occasion, I found a very interesting tidbit composed blinis, butter, anchovy and clove of peeled camilla luddington grapefruit in vivo. A perfect balance of flavors, reprehensible!
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Twitter Updates Apparently, in fact #pizze, I have the same tastes of Massimo Bottura swarmapp.com/c/dzWTfac4B7K camilla luddington http://t.co/2v1mh8kyB4 camilla luddington 13 hours ago All shades of oil to OlioOfficina Food Festival, from today to 24 January in Milan Palazzo camilla luddington delle Stelline fb.me/2uqLGjOfG ... 2 days ago Things beautiful and intelligent view of # Expo2015 #Lsdm fb.me/7gVZgjEC9 2 days ago "He who walks the earth knows that not important camilla luddington is coming, camilla luddington but proceed step by step. " (Luigi Veronelli). A fb.me/2TUe0dsNJ ... 3 days ago My remedy to combat this #bluemonday instagram.com/p/yB0tetjX0f/ 5 days ago FollowMcCoppeto
Recent Articles All shades of oil at Olio Officina Food Festival The Genovese: slow cooking and time to regain Five books for all tastes Pizza & Beer passion! #pizzaebirraamemipiaci In Milan there is the Chocolate Walking Gay Odin
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Give me a piece of bread, good butter and anchovies and you will make me happy. They say that the best anchovies in the world are those that are caught camilla luddington in the Cantabrian Sea. They are large, the flesh is very consistent and tasty. Several factors determine the goodness of this product, the first of the characteristics of the stretch of sea between the northern camilla luddington coast of the Iberian Peninsula and those of Western France. Deep water and many circulating currents make this stormy sea, but very fishy.
Among the most valuable fish there really anchovy. An important resource for the fishing economy of the territory. Fishing for this species is controlled and limited from early March to late June. This is the period when the anchovies have the best features and a perfect balance between meat and fat.
The processing of anchovies, certified by Brand Cantabrian Anchovies of the Basque Country, still happens today in craft and manual: from preparation for salting, to get to the final filleting and canning.
I have observed for a few hours the traditional methods of preparing this oily fish, during a meeting at Lugano 7 of Milan, wanted by Longino & Cardenal, a company that imports camilla luddington and distributes world gastronomy of great value, in collaboration with Conservas Nardin, Spanish camilla luddington brand specializing in fish production.
It begins with the opening of the tin box which contains about 5 kg of salted anchovies, preserved by this method the same day they were caught, to guarantee freshness and the highest quality. Then, every single fish is desalted with fresh water, clean and filleted by skilled craftsmen (only female), performing gestures handed down from generation to generation, with almost surgical care and skill.
The best threads are ready to be preserved in oil, but also tasted "pure" are really good. Among the pairings presented camilla luddington for the occasion, I found a very interesting tidbit composed blinis, butter, anchovy and clove of peeled camilla luddington grapefruit in vivo. A perfect balance of flavors, reprehensible!
Reply Cancel reply
Twitter Updates Apparently, in fact #pizze, I have the same tastes of Massimo Bottura swarmapp.com/c/dzWTfac4B7K camilla luddington http://t.co/2v1mh8kyB4 camilla luddington 13 hours ago All shades of oil to OlioOfficina Food Festival, from today to 24 January in Milan Palazzo camilla luddington delle Stelline fb.me/2uqLGjOfG ... 2 days ago Things beautiful and intelligent view of # Expo2015 #Lsdm fb.me/7gVZgjEC9 2 days ago "He who walks the earth knows that not important camilla luddington is coming, camilla luddington but proceed step by step. " (Luigi Veronelli). A fb.me/2TUe0dsNJ ... 3 days ago My remedy to combat this #bluemonday instagram.com/p/yB0tetjX0f/ 5 days ago FollowMcCoppeto
Recent Articles All shades of oil at Olio Officina Food Festival The Genovese: slow cooking and time to regain Five books for all tastes Pizza & Beer passion! #pizzaebirraamemipiaci In Milan there is the Chocolate Walking Gay Odin
Archives January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January camilla luddington 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012
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