Welcome to Getaria!
- Emilio Irigoien
- Ring nets
- Partner since 2016
- Getaria, Spain
Every season, 160 fishing boats set out along the northern coast of Spain in search of the very best Cantabrian anchovies. Among them are Emilio and his son Xavi, who leave from their home port of Getaria on one of the many colorful boats in the Basque Country. With a crew of 10 to 15, they’re ready to head out early in the morning — and they’re usually back the same day. On weekends, the boat stays docked. That’s time reserved for family.
As soon as the sonar detects a school of anchovies, Emilio and his team cast the purse seine net. They stretch this ring net like a basket around the fish and pull it up. All fishermen in the Basque Country work with a quota, ensuring that no more anchovies are caught than necessary.
Near the harbor, the catch is salted in traditional "salazones." The anchovies are aged in large barrels for at least six months. This process gives the fish its umami flavor and ensures the best quality.
One of our anchovy fishermen is Emilio Irigoien. For him, caring for nature is essential — not just at sea, but in life overall. It’s a value passed down through his family, a true fishing family. Emilio learned the trade from his father and older brother, and even bought his very first boat from his dad. He’s now been fishing for the most delicious Cantabrian anchovies for 41 years.
Fish Tales anchovies are caught in the northeastern part of the Atlantic Ocean (FAO 27), off the coast of Cantabria, Spain.
Our anchovy fillets are carefully and traditionally aged for at least 6 months in Spain. During this process, the fillets are salted and ferment slowly. What makes this aging so special? It brings out that rich umami flavor and removes any bitter aftertaste. The anchovies also develop a softer, more velvety texture and transform from a silver color to a beautiful reddish-brown hue. The result? Top-quality anchovies, perfect for the true connoisseur!
Anchovies are salty because salt plays a crucial role in the ripening and preservation process. The fillets are fermented in salt for at least 6 months, which helps develop their rich flavor, tender texture, and characteristic reddish-brown color. Additionally, salt acts as a natural preservative by drawing moisture out of the fish and preventing the growth of bacteria and mold. This ensures the anchovies are not only delicious but also have a longer shelf life!
You can eat the anchovies straight from the can—delicious and easy! If you prefer to use them with a little less salt in a dish, simply place them in a bowl of milk for about 30 minutes. This will remove some of the salt, giving you the perfect flavor!
Anchovies are not pasteurized because this process—which involves briefly heating food to kill bacteria and extend shelf life—would cause the delicate texture of the fillets to break down. As a result, our anchovy fillets retain their beautiful texture and authentic flavor, but they do have a shorter expiration date. Once the packaging is opened, the canned and jarred anchovies can be stored in the fridge for 3 days. To keep them fresh, it’s best to store them in their oil. The anchovy paste can be kept for up to 15 days after opening.
Bones in anchovy fillets are part of the product and completely normal. The fillets are carefully cleaned and filleted, but the bones remain in the fish. Thanks to the salt curing process, the bones become softer, as the salt breaks down the bone structure. These small, soft bones can be eaten without worry and even add a bit of extra texture to the delicious anchovy fillets!
Anchovy paste is a real flavor booster! Perfect for pasta sauces, dressings, or as a subtle touch on a cracker. A tip for food lovers: mix some anchovy paste into melting butter and use it to cook meat or fish – an instant umami explosion guaranteed! The best part? You can easily store anchovy paste in the fridge, so you always have a little extra flavor on hand for your dishes!
Are you pregnant? You can safely enjoy Fish Tales anchovies, as long as you heat them properly, for example, on a pizza. This fits perfectly within the advice from the Dutch National Institute for Public Health and the Environment to eat fish twice a week during pregnancy.
