Santoña anchovies cleaned by hand: buy Angelachu preserves

"Angelachu" was the nickname of Josefa Ángela García, who from a young age worked in Santoña cleaning, filleting and packing anchovies, and who in the 1950s set up her own salting business with her husband. Her descendants created the brand at the end of the 1990s, with the experience of four generations, and still make everything in Santoña. If you want to buy Angelachu preserves, here are their anchovies and albacore tins.

Why their anchovies are different

They are spring Cantabrian anchovies, the ones with the best flesh, cured in salt for just the right time. They are then cleaned by hand and cold, with Santoña's traditional rubbing technique (sobado), without scalding to peel them faster. The result is a firm, reddish fillet with an intense, clean flavour. Their 180 gram anchovies won a Great Taste award in 2016.

Their range

• Santoña anchovies in olive oil: in 50, 90, 115 and 180 gram tins, from an aperitif for two to a sharing platter.
• Bocarte in olive oil: preserved rather than salt-cured anchovy, milder.
• Albacore: chunks in 230 and 330 gram jars, laminated and belly, in the Hansa line.
• Garfish (aguja or relanzón): in olive oil, the lesser-known oily fish of the Cantabrian Sea.

Before serving

Anchovies are a semi-preserve: always keep them in the fridge and take them out a few minutes before serving so the oil warms. On bread with tomato or with a touch of butter. To compare with other houses, see our collection of tinned anchovies.

Add your favourite tins to the basket and receive them in 24-48 hours.