Description
Essensaciones imports these magnificent anchovies from the Bay of Biscay. Today, the Santoña area is one of the largest anchovy producers in Europe.
The first salted preparation was Phoenician, then it was passed on to the Greeks who spread its consumption throughout large areas of Europe and finally the Roman Empire introduced them to Spain. Alfonso XI granted the town of Laredo in Cantabria (Spain) the license to make salted fish for the rest of Castile.
Benefits
The anchovy is an oily fish with nutritional characteristics that are reflected in the quality of its fat, rich in omega 3 fatty acids.
Its benefits:
– Cardiovascular: The type of fat in blue fish is used as therapeutic food in cases of dyslipidemias, cardiac and vascular disorders. They have the capacity to reduce cholesterol and triglycerides.
– Properties: Rich in proteins of high biological value, vitamins A, D, E, B1, B2, B3, B12 and minerals such as phosphorus, potassium, magnesium, iron and iodine. It has a modest calorific intake that obviously increases if they are eaten in batter, fried, canned in oil or with fatty sauces.
– Not recommended: For people with high uric acid in the body, as oily fish contain purines that raise these levels.
Ingredients
Cantabrian anchovies (Engraulis encrasicholus), olive oil and sea salt.
