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Le acciughe del Cantabrico

Le acciughe del Cantabrico
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Come mai sono così ambite?

È opinione comune che le acciughe del Mar Cantabrico siano le migliori al mondo, e chi le ha assaggiate non può che essere d’accordo. Ma cosa le rende così speciali?

Questione di habitat: il Mar Cantabrico è un mare freddo, e le acciughe per sopravvivere all’inverno accumulano molto grasso. Non è un caso che vengano pescate solo in primavera, quando hanno il giusto equilibrio di carne e grasso, che le rende estremamente gustose.

Anche la lavorazione artigianale contribuisce a donare pregio al prodotto.
I filetti di acciughe vengono lavati e elaborati manualmente uno ad uno!

Foto di Olya Kobruseva da Pexels

Accenni storici

La storia delle Acciughe del Cantabrico affonda le sue radici tra la fine del 1800 e l’inizio 1900 quando i primi pescatori siciliani arrivarono in Cantabria, sulle coste spagnole, e si accorsero che lì lavoravano il filetto di acciughe più grande che avessero mai visto.

Così, insieme ad altri emigrati siciliani, iniziarono a dedicarsi alla pesca delle acciughe e alla loro lavorazione, insegnando le tecniche italiane agli spagnoli. Furono loro, infatti, ad accorgersi che le acciughe di quei mari avevano una carne e un sapore straordinari che, se ben lavorati, avrebbero reso maggiormente.

Nel tempo la tradizione di trattare “all’italiana” le alici si è diffusa sempre di più, con la nascita di numerose aziende; oggi c’è persino una Confraternita delle Acciughe del Cantabrico, che si occupa di tutelare e valorizzare questo prodotto, a livello sia nazionale che non.

La pesca

Per salvaguardare la specie, la pesca è stata limitata da inizio marzo a fine giugno, così da permettere loro di riprodursi e accrescersi come devono. La scelta particolare di questo periodo è legata anche al fatto che in questi mesi le acciughe presentino le migliori caratteristiche sensoriali. Peculiarità che vengono messe in risalto da una produzione attenta e meticolosa.

Come conservarle

la migliore acciuga del Cantabrico viene lavorata con la semiconserva, che non raggiunge temperature di sterilizzazione molto alte per preservarne le caratteristiche, la qualità e l’integrità. Questo significa che il prodotto andrà conservato in frigorifero fino al momento del consumo. Il freddo, è il miglior conservante naturale, consente di ridurre la quantità di sale necessario alla conservazione delle acciughe esaltandone il gusto autentico.

Foto di Olya Kobruseva da Pexels

Dove trovarle

Con il nostro marchio di punta Scandia, selezioniam i migliori filetti perché vengano lavorati a mano e conservati in un delicato olio d’oliva.

Le nostre alici, oltre ad un’attenta cura nella lavorazione e pulizia del filetto, hanno goduto di una lunga maturazione – per ben 12 mesi – in botti, così da potervi portare in tavola, un prodotto di assoluta eccellenza e particolarmente delicato grazie al ridotto contenuto in sale.

Scopri i nostri prodotti



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admin@ilsalmoneselvaggio.it
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