Anchovy Fillets from Conservas Ortiz
Boneless Spanish Anchovy Fillets in Olive Oil
Plucked from the Cantabrian Sea off the northern coast of Spain, these fleshy pink fish are cured in salt for at least six months before they are hand-filleted one by one and packed in olive oil. This meticulous process pays off in anchovies with complex flavor and smooth, meaty texture.
The included pick makes it easy to move the boneless anchovy fillets right from the jar into your recipe, or your mouth. So fish them out and make some tapas-style bites: Place anchovies and roasted red peppers on top of crostini spread with goat cheese, or wrap anchovy fillets around marinated artichoke hearts or olives. For the main course, a dollop of garlic and anchovy butter atop a hot steak is remarkable. These umami-packed, subtly sweet, almost cheesy (in a good way) anchovies also add tons of depth to dips like tapenade, sauces and dressings. Caesar salad, here we come!
About Conservas Ortiz:
For more than 100 years and through five generations, the Ortiz family has been committed to traditional, sustainable fishing and preserving techniques. For example, when, every summer, huge shoals of white tuna appear off the northern coast of Spain in the Bay of Biscay, the Conservas Ortiz fishermen line-catch every fish individually. It's a slow, labor-intensive process that helps to protect marine ecosystems. All Conservas Ortiz products, from anchovies to ventresca tuna, are carefully prepared and packed in olive oil so that, much like a fine wine, they actually improve over time.
Featured in these recipes:
- Conservas Ortiz
- Bay of Biscay
- 2 ounces