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Special anchovies and sardines seasoned in vinegar

Special anchovies and sardines seasoned in vinegar

Our anchovies and sardines pickled in vinegar are notable for their soft, white and truly flavourful meat. Two incomparable delicacies, not only because they are made using the finest fish, but also because of the duo they form with their incomparable tomato marinade. These anchovies are the perfect result of the combination of an excellent raw material and the unique touch which Domínguez provides with its careful preparation.

SPECIAL ANCHOVIES

SPECIAL ANCHOVIES

TRAY

150 g

40 days

0-5ºC

SPECIAL ANCHOVIES

TIN

425 g

40 days

0-5ºC

SPECIAL SARDINES

SPECIAL SARDINES

TRAY

150 g

40 days

0-5ºC

AN ALWAYS PERFECT DOMÍNGUEZ

In order to maintain all the nuances and organoleptic virtues of the Dominguez product, it is important to bear in mind some keys to preserving and cutting, in order to always enjoy the products as freshly prepared.

PRESERVATION OF SMOKED PRODUCTS

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In order for our products to maintain their perfect harmony of flavour, freshness and texture, they must always be preserved between 0ºC and 5ºC.

It is advisable to place them in the lower part of the refrigerator, generally used for preserving fresh food.

Avoid folding the container or placing any element on it, no matter how light, so that the pressure does not modify the original texture of the product. They must be protected from direct sunlight.

It is advisable to take the products out of the fridge just before they are going to be consumed, as well as to put the remaining products that are not going to be consumed away again as soon as possible. In this way, you can prevent it from drying out and losing its freshness.

Our products should never be frozen because they would lose a lot of flavour, their texture would be altered and their special nuances would be modified.

Preservation once opened: The best way to keep a Dominguez product in perfect condition, once opened, is to wrap it completely in plastic wrap or aluminum foil

PRESERVATION OF CUT

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In the case of whole smoked pieces, it is advisable to follow certain recommendations to achieve a subtle and balanced cut, either as a slice or loin.

  • The base: the smoked product needs to be placed on a completely flat and firm board or surface.
  • The knife: the best option is for it to be honeycomb, because the cavities or alveoli on the blade make it easier to separate the slice or loin, thanks to the air chamber that is created between the product and the knife. If you do not have one with these characteristics, an elongated one (ham type) will also work perfectly well. In any case, it is very important for it to be very well sharpened.
  • Carving: when cutting we can help ourselves –with the free hand that we are not using for the knife– with rounded tweezers, a table knife or simply the same hand by pressing the sides of the product lightly. The only thing we should avoid is using anything sharp, such as a fork or a pointed knife, as they will aid the smoked product in breaking apart.
    • The slice is usually cut according to the tastes of each person and depending on how it is going to be consumed, although, in general, the thinner and more delicate the cut, the more pleasant on the palate.
    • In the loin cut, the greater the thickness, the more remarkable all the Domínguez qualities will be. Its texture and juiciness allow quite thick cuts, although we recommend from 2 to 2.5 cm approximately.

El mejor salmón ahumado del mundo

En su ahumado radica buena parte del secreto de su aroma y su sabor. Aconsejan tomarlo solo para apreciar su textura y tersura o con un toque de huevo o patata.

Seeking perfection in every detail

Ahumados Domínguez began its history in 1960, going on to become Spain’s pioneering smoked salmon company. A large part of its current value rests on preserving its traditional smoking method.

The essence of the company is experience

Innovation has marked the history of Domínguez, it is in our DNA

The finest salmon

A true delicacy which is best eaten on its own, in order to enjoy all of the flavour

Food for exquisite palates

We bet on the winning horse: supreme smoked salmon by Ahumados Domínguez, from fish weighing up to 13 kilos, carefully raised for 14 months, 100% handcrafted.

Aroma of salmon at Ahumados Domínguez

Pedro Mestanza heads this family firm with 56 years of history behind it

DISCOVER THE BENEFITS OF
ANCHOVIES AND SARDINES

SEE

Special anchovies

Among the many benefits of pickled anchovies is their ability to combat diabetes, arthritis, depression and asthma, as well as strengthening the circulatory system and being anti-inflammatory.

One of the main benefits of this food is its high content of omega-3 fatty acids, a type of healthy fat that helps to prevent cardiovascular diseases, as well as the formation of thrombi and clots, while lowering high cholesterol and triglyceride levels. Its high protein levels also support muscle growth. This is in addition to other minerals found in pickled anchovies which are also essential for muscles, including magnesium, iodine, iron, calcium and sodium, making it an ideal food for athletes.

What is more, anchovies also help to strengthen the bones thanks to their high calcium content and vitamin D, which regulates calcium levels in the blood and supports its absorption and binding to the bones.

They are rich in vitamins B3 and B6, producing energy and boosting growth. Vitamin B6 maintains perfect skin and helps to regenerate it, making it an essential element for skin elasticity and regeneration when the muscles grow. They also have vitamin A and vitamin D, both of which have an antioxidant function.

In terms of the immune system, pickled anchovies are very important for preventing infectious diseases, especially those involving the respiratory system. Additionally, the minerals they contain – including iodine, calcium, magnesium and iron – also reduce stress levels and eliminate the feeling of tiredness, as an important source of energy.

Special sardines

Sardines are among the oily fish with the highest content of omega-3 fatty acids, also known as ‘good fats’, recommended to decrease lipid and cholesterol levels, as well as to prevent the latter from accumulating in the arteries. They also decrease the risk of suffering from atherosclerosis and thrombosis, thanks to their ability to increase blood fluidity.

They also have an anti-inflammatory effect thanks to the healthy balance between omega-3 and omega-6 fats. This makes pickled sardines an ideal food to calm inflammation due to blows or wounds, as well as reducing chronic inflammation caused by such pathologies as diabetes and rheumatoid arthritis.

Their nutrients include vitamin B6 and vitamin D, which strengthens the bones, skin and immune system. Their properties also extend to such minerals as phosphorus, magnesium, iron, potassium, iodine, selenium and calcium. Magnesium stimulates the functioning of bones and muscles, while also providing the organism with energy. And the selenium in sardines acts as a photoprotector for the skin and improves the dermatological symptoms of psoriasis and eczema. For its part, omega-3 not only is beneficial in cardiovascular terms, but it also supports cellular regeneration.