Anchovy fillets in olive oil
Our canned Cantabrian anchovy fillets come directly from the wild waters of northern Spain, where Emilio and his fellow fishermen catch the anchovies in a sustainable way. Carefully hand filleted and salted for that distinctive, rich flavor. Perfect for giving your pizza, pasta or salad a flavorful boost!
Anchovy fisherman Emilio has been fishing with respect for nature and tradition for 41 years: “I learned the trade from my father and brother and bought my first boat from him”.
You can eat the anchovies straight from the can—delicious and easy!
If you prefer to use them with a little less salt in a dish, simply place them in a bowl of milk for about 30 minutes. This will remove some of the salt, giving you the perfect flavor!
Bones in anchovy fillets are a natural part of the product and completely normal. The fillets are carefully cleaned and filleted, but the bones remain in the fish. Thanks to the salt-curing process, the bones become softer as the salt breaks down their structure. These small, soft bones can be eaten without worry and even add a bit of extra texture to the delicious anchovy fillets!
Anchovies are salty because salt plays a crucial role in the ripening and preservation process. The fillets are fermented in salt for at least 6 months, which helps develop their rich flavor, tender texture, and characteristic reddish-brown color. Additionally, salt acts as a natural preservative by drawing moisture out of the fish and preventing the growth of bacteria and mold. This ensures the anchovies are not only delicious but also have a longer shelf life!
Anchovies are not pasteurized because this process—which involves briefly heating food to kill bacteria and extend shelf life—would cause the delicate texture of the fillets to break down. As a result, our anchovy fillets retain their beautiful texture and authentic flavor, but they do have a shorter expiration date.
Once the packaging is opened, the canned and jarred anchovies can be stored in the fridge for 3 days. To keep them fresh, it’s best to store them in their oil.
