Anchovy fillets in olive oil 3-pack
Our canned Cantabrian anchovy fillets come directly the wild waters of northern Spain, where dedicated 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 is one of the many fishermen that head out various ports in the region every season. 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”.
Are you pregnant? You can safely enjoy Fish Tales anchovies, as long as you heat them properly, for example, on a pizza. This fits perfectly within the advice from the Dutch National Institute for Public Health and the Environment to eat fish twice a week during pregnancy.
Fish Tales anchovies are caught in the northeastern part of the Atlantic Ocean (FAO 27), off the coast of Cantabria, Spain.
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!
Our anchovy fillets are carefully and traditionally aged for at least 6 months in Spain. During this process, the fillets are salted and ferment slowly. What makes this aging so special? It brings out that rich umami flavor and removes any bitter aftertaste. The anchovies also develop a softer, more velvety texture and transform from a silver color to a beautiful reddish-brown hue. The result? Top-quality anchovies, perfect for the true connoisseur!
Bones in anchovy fillets are 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 the bone 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!
