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El Capricho is a family business located in Santoña, a small town with a deep maritime vocation, known, among other things, as the cradle of canned anchovy. Our company, with more than a quarter of century of life, is committed to the production of products of high quality and excellence. We only produce Anchovy from the Cantabrian Sea and Bonito del Norte, fished directly in the Cantabrian Sea (FAO 27), only in coastal times, through inshore vessels with fishing gear that respects the environment. Canned fish are part of the Mediterranean diet, which affects the consumption of oily fish, beneficial for the heart, and rich in protein, vitamins and minerals. It is also a source of fatty acids omega 3 essentials. The process we follow is so rigorous and specific, so difficult to teach, that staff are never hired of season. And no work is ever outsourced. The anchovy that enters our door comes out of it alone when we have turned it into the delicacy it is meant to be: characteristic taste, reddish color and texture firm. The northern bonito, in turn, is obtained only from fresh fish. They are ideal both for individual tasting, as well as for use on skewers, toasts or salads.
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Cindy Davenport, Cinport Floral Studio & Gift Designs by Cinport
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Unlock wholesale pricing
El Capricho is a family business located in Santoña, a small town with a deep maritime vocation, known, among other things, as the cradle of canned anchovy. Our company, with more than a quarter of century of life, is committed to the production of products of high quality and excellence. We only produce Anchovy from the Cantabrian Sea and Bonito del Norte, fished directly in the Cantabrian Sea (FAO 27), only in coastal times, through inshore vessels with fishing gear that respects the environment. Canned fish are part of the Mediterranean diet, which affects the consumption of oily fish, beneficial for the heart, and rich in protein, vitamins and minerals. It is also a source of fatty acids omega 3 essentials. The process we follow is so rigorous and specific, so difficult to teach, that staff are never hired of season. And no work is ever outsourced. The anchovy that enters our door comes out of it alone when we have turned it into the delicacy it is meant to be: characteristic taste, reddish color and texture firm. The northern bonito, in turn, is obtained only from fresh fish. They are ideal both for individual tasting, as well as for use on skewers, toasts or salads.
