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”.
Pregnant? It’s best to avoid anchovies.
The Dutch Nutrition Centre (Voedingscentrum) currently advises against eating anchovies during pregnancy. When assessing fish, substances such as mercury, dioxins and PFAS are taken into account. For anchovies, there is currently not enough data available to fully assess their safety. As a result, the Health Council of the Netherlands has not been able to issue specific advice, and we therefore follow the guidance of the Voedingscentrum.
Fish Tales anchovies are caught in the northeastern Atlantic Ocean (FAO 27), off the coast of Cantabria in Spain.
You can eat the anchovies straight from the can—delicious and easy!
If you prefer them a little less salty, 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 traditionally aged with love and craftsmanship in Spain for at least 6 months. During this process, the fillets are placed in salt and slowly fermented.
What makes this aging so special? It creates that rich umami flavour and removes any bitter aftertastes. Additionally, the anchovy develops a softer, creamier texture, and its colour changes from silver to a beautiful reddish-brown hue. The result? Top-quality anchovies, perfect for the connoisseur!
Small bones in anchovy fillets are part of the product and are completely normal. The fillets are carefully cleaned and filleted, but are processed with the bones still inside. Thanks to salting, the bones become softer because the salt breaks down their structure. These small, soft bones can therefore be eaten without any worries. They even add a little extra texture to the delicious anchovy fillets!
Anchovy is so salty because salt plays a crucial role in its aging and preservation process. The fillets are fermented in salt for at least 6 months, which allows for the development of their rich flavour, tender texture, and characteristic reddish-brown colour. In addition, salt acts as a natural preservative by drawing moisture from the fish and preventing the growth of bacteria and fungi. This ensures the anchovy remains not only delicious but also has a longer shelf life!
