Cantabrian Anchovies

Fished from the Cantabrian Sea from March-June, and processed by hand at every step. These anchovies are salted the same day they come out of the water. Hand filleted, skinned, and neatly trimmed before curing in sea salt. After aging for 12-18 months, the anchovies are delicately placed into the tin. The only other ingredient is extra virgin olive oil from Castillo de Canena.

To retain the textural integrity of the fillet, the tin is not processed to be shelf-stable and requires refrigeration. This preserves the utmost quality of the anchovy (which eats like Jamón) and has an 18 month shelf life.

Sal Muria

Poetically referred to as “the first expression of the anchovy,” Sal Muria is the liquid extracted from the anchovy aging process. It is an undiluted fish sauce, also known as colatura in Italy. El Capricho’s sal muria has a traceability and provenance not found in other fish sauces. It is only ever made from Cantabrian anchovies and sea salt—beautifully concentrated through the 12-18 month long curing process.

Bonito del Norte

Another quintessential Spanish conserva, El Capricho’s Bonito del Norte is fished with an eye to the health of the Bonito population and handled with care up until the moment it is covered in Castillo de Canena extra virgin olive oil and closed away in the tin. Forget everything you think you know about “canned tuna”: This is preserved at the peak of freshness using only the best ingredients.

Sturgeon

Raised in the rivers of “Green Spain,” this tinned Sturgeon in Castillo de Canena extra virgin olive oil is a new interpretation of a traditional technique and has accordingly won the SAIL Paris award for innovation.

A unique product that showcases the fattiness and clean flavor of 1-2 year old sturgeon that has melded into the single origin extra virgin olive oil. It is unlike anything you’ve tried before!