{"id":40718,"date":"2017-03-09T08:47:39","date_gmt":"2017-03-09T07:47:39","guid":{"rendered":"https:\/\/luxury.acorn.studio\/el-capricho-y-su-anchoa-del-cantabrico-distinguida-con-el-sello-de-calidad-controlada-2\/"},"modified":"2017-03-09T08:47:39","modified_gmt":"2017-03-09T07:47:39","slug":"el-capricho-y-su-anchoa-del-cantabrico-distinguida-con-el-sello-de-calidad-controlada-2","status":"publish","type":"post","link":"https:\/\/luxuryspain.es\/en\/el-capricho-y-su-anchoa-del-cantabrico-distinguida-con-el-sello-de-calidad-controlada-2\/","title":{"rendered":"El Capricho y su anchoa del Cant\u00e1brico, distinguida con el sello de Calidad Controlada"},"content":{"rendered":"<p style=\"text-align: justify;\">El Gobierno de Cantabria aprob\u00f3 en 2014 la concesi\u00f3n del sello \u201c<strong>Calidad Controlada<\/strong>\u201d para la <strong>anchoa del Cant\u00e1brico<\/strong>. Para obtener este distintivo, todo el proceso de elaboraci\u00f3n de la anchoa debe desarrollarse en Cantabria y el bocarte deber\u00e1 haber sido pescado en caladeros europeos.<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/03\/sello-calidad-anchoa-cantabrico.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-13212\" src=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/03\/sello-calidad-anchoa-cantabrico.jpg\" alt=\"sello calidad anchoa cantabrico\" width=\"284\" height=\"126\" \/><\/a><\/p>\n<p style=\"text-align: justify;\"><strong>Conservas El Capricho<\/strong> va m\u00e1s all\u00e1 de la norma y garantiza con sus certificados de pesca que s\u00f3lo utiliza bocarte <em>Engraulis Encrasicolus<\/em> de los caladeros situados en el atl\u00e1ntico noreste (zona FAO27), caladeros sostenibles regulados por la Uni\u00f3n Europea.<\/p>\n<p style=\"text-align: justify;\">Conservas El Capricho, junto con apenas una decena de empresas de la regi\u00f3n, cuenta con este distintivo. Esto es debido a las <strong>rigurosas\u00a0<\/strong><b>auditorias<\/b>\u00a0para asegurar que tanto las capturas realizadas como los m\u00e9todos de producci\u00f3n se ajustan a los par\u00e1metros fisico-qu\u00edmicos, microbiol\u00f3gicos y organol\u00e9pticos que caracterizan a la anchoa del cant\u00e1brico.<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/03\/anchoas-el-capricho-e1489048388365.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-13211\" src=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/03\/anchoas-el-capricho-e1489048388365.jpg\" alt=\"anchoas el capricho luxury spain\" width=\"900\" height=\"900\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">La anchoa en salaz\u00f3n debe tener una carne de consistencia firme, con su aroma y sabores caracter\u00edsticos con ausencia de olores desagradables, sabores rancios o indicativos de degradaci\u00f3n, de color blanco-rojiza a pardo-rojiza y siempre almacenada sin superar los 21,1\u00baC. Conservas El Capricho madura su pesca un m\u00ednimo de 12 meses. Pasado ese tiempo, se almacena refrigerado a una temperatura menor de 5 grados para impedir su deterioro microbiano.<\/p>\n<p style=\"text-align: justify;\">El escurrido de las anchoas debe realizarse mediante el uso de pa\u00f1adas introducidas en centrifugadoras con vistas a eliminar el exceso de humedad. Una vez secada la anchoa no debe presentar exudado en su superficie externa. Por ello, toda anchoa que en su aspecto visual se doble en exceso y sea muy blanda al masticarla, es una anchoa con mayor retenc\u00edon de agua y sal fruto de un deficiente escurrido.<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/03\/filetes-anchoa-de-cantabria-luxury-spain-e1489048543792.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-13214\" src=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/03\/filetes-anchoa-de-cantabria-luxury-spain-e1489048543792.jpg\" alt=\"filetes anchoa de cantabria luxury spain\" width=\"900\" height=\"675\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Las maestras fileteras de Conservas El Capricho realizan el proceso de fileteado separando los dos lomos de cada anchoa de la espina central, limpiando de espinas y barbas los lomos y recortando las colas para que su apariencia visual sea m\u00e1s homog\u00e9nea. En Conservas El Capricho no se exige cantidad, se exigen calidad, mimo y cuidado.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El Gobierno de Cantabria aprob\u00f3 en 2014 la concesi\u00f3n del sello \u201cCalidad Controlada\u201d para la anchoa del Cant\u00e1brico. Para obtener este distintivo, todo el proceso de elaboraci\u00f3n de la anchoa [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":38908,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[60],"tags":[2768,2761,2108,2769,2618,1454],"featured_categories":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>El Capricho y su anchoa del Cant\u00e1brico, distinguida con el sello de Calidad Controlada - Luxury Spain<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/luxuryspain.es\/en\/el-capricho-y-su-anchoa-del-cantabrico-distinguida-con-el-sello-de-calidad-controlada-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El Capricho y su anchoa del Cant\u00e1brico, distinguida con el sello de Calidad Controlada - Luxury Spain\" \/>\n<meta property=\"og:description\" content=\"El Gobierno de Cantabria aprob\u00f3 en 2014 la concesi\u00f3n del sello \u201cCalidad Controlada\u201d para la anchoa del Cant\u00e1brico. 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