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Anchovy Fillets from Conservas Ortiz

Conservas Ortiz

Regular price $16.95 Sale

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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.

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More Info

Producer
Conservas Ortiz
Country
Spain
Region
Bay of Biscay
Size
2 ounces

Customer Reviews

Based on 2 reviews
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J
John
The best

I've tried various anchovies throughout the world and these have surpassed all of the rest - perfect texture and flavor. I'd highly recommend them.

M
Michael B.
Exceeds What I thought an Anchovie could be!!!

I love to cook ...and I'm always on the lookout for exceptional ingredients to make my recipes have the depth of flavor that will turn the seemly simple into the sublime. That said, there is a Salad I had (actually I went back several times for more!!) from a very small Italian restaurant in Atwater Village just over the Hyperion Bridge from Silver Lake in LA that was amazing and contained Anchovies...
The recipe was simple, as I remember it was Shaved Fennel,Anchovies, Flat Parsley,and shaved Asiago with a Lemon and Virgin Olive oil dressing...some cracked black pepper....and viola!! I've tried to recreate it from memory but it wasn't until I discovered these Ortiz Anchovies that I was finally happy with my re-creation... in fact these are not only the best and ONLY Anchovies I use now ... they are great just out of the jar into your mouth!!! Slightly sweet, very meaty, fantastic texture and not too salty...just the right amount!!! I hope Ortiz will continue to export their products to the USA...I'm always concerned these days about the Oceans being over fished...

Anyways Bon Appetit everyone!