The Cantabrian anchovy (Engraulis encrasicolus) is now a favourite among seafood lovers in the UK, renowned for its quality and sustainability. This species is the only MSC certified anchovy where 100% of its catches are for human consumption, making it a sought-after delicacy.
How many anchovy products are available?
Over 440 MSC certified anchovy products from 114 brands are available worldwide. These anchovies come in various forms, including canned, marinated, chilled, and frozen. In the UK and Ireland, MSC certified sales have grown, with a notable rise in chilled anchovies bearing the blue MSC ecolabel. Last year, shoppers had 28 MSC labelled anchovy products to choose from, up from just nine five years ago.
What type of fishing methods are used?
The Cantabrian anchovy is primarily caught using purse seine nets—a fishing method well-suited for capturing schooling fish near the surface. This technique is used predominantly between March and June.
What makes Cantabrian anchovies special?
Engraulis encrasicolus, a small and shimmering silver fish, has turned Cantabria into a gourmet destination. These anchovies are meticulously skinned, boned, salted, and marinated in organic olive oil, resulting in a premium product. Celebrity chefs, including Jamie Oliver and Bart van Olphen, champion the Cantabrian anchovy, featuring it in numerous recipes to encourage consumers to enjoy this traditional delicacy.
What is the history of the Cantabrian anchovy fishery?
The Cantabrian Sea, located south of the Bay of Biscay, has a long-standing reputation for high-quality anchovies. However, due to management concerns, the fishery was closed from 2005 to 2010. After implementing better management practices, it became the first anchovy fishery in Europe to receive MSC certification in 2015.
How are anchovies prepared?
In the Cantabrian region, traditional roles prevail in the anchovy processing industry. Men catch the fish while women are employed by local tinning companies, such as Sucore, to skillfully prepare them. Women are praised for their ability to delicately remove the skin and bones, preserving the fish in oil, contributing to the unique heritage associated with Cantabrian anchovies.
“We want our anchovy fishery to be known worldwide for its quality and for the great work performed by our fishermen in favour of sustainability. Consumers can rest assured that they are buying anchovies that have been captured according to the internationally-accepted sustainability MSC standard and that they will always be able to trace our product back to its source, the Cantabrian Sea.”
Federation of Fishing Guilds of Gipuzkoa
Historical bite
Historical bite
Regarded as traditional British fare, in England, anchovies became a key ingredient in Gentleman’s Relish, a spiced anchovy butter popular since the 19th century.
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