Getaria smoked fish
Cantabrian anchovies and smoked mackerel are the results of years of effort and enthusiasm, made with native hardwoods following an artisanal process.
Characteristics of our smoked fish
Both anchovies and mackerel are cleaned and placed in brine for as many hours as the expert smoker deems appropriate, depending on the size of the fish. Afterwards, they will go through a desalting process and will be placed on grills and carts to be placed in the oven to be permeated with the nuances of a smoke generated by a burner where native wood burns.
We are innovators in this process and have invested years in researching the temperatures, time and woods that today allow us to offer a unique product. The product is quickly cooled upon leaving the oven to avoid listeria problems. Once the product has been filleted and placed in cans, anchovies and mackerel are subjected to freezing, leaving this product 100% free of anisakis.
Preservation of our smoked fish
Getaria smoked fish is a semi-preserved product and therefore it is extremely important not to break the cold chain. This guarantees its perfect preservation and must be respected in its preparation, distribution, storage and sale until the moment of consumption. We estimate that this temperature should be between zero and four degrees Celsius. Expiration 4 months.
Preserve in a fridge between 0º and 4º
Transport in refrigerated vehicles
Consume preferably between 45 days and 4 months
Our Getaria smoked fish products
Net weight: 55 g
Drained weight: 55 g
Net weight: 100 g
Drained weight: 60 g
Net weight: 255 g
Drained weight: 150 g
Net weight: 75 g
Drained weight: 75 g
Net weight: 100 g
Drained weight: 60 g
Net weight: 440 g
Drained weight: 250 g