José’s anchovies are wild-caught via sustainable fishing techniques from the waters of northern Spain and delivered fresh to his cannery, one of only three which are Slow Food certified for the production of anchovies. There the anchovies are cured in a brine of salted water, hand-filleted to ensure no bone remains and lovingly placed one by one in their can. José’s Salted Anchovies are high quality, meaty fillets with a flavour that is the ideal balance of oil, salt, and fish; nothing like the typical anchovies found in supermarkets. Flavourful and not too salty, they are great on good crusty bread with a sliver of butter!
José's anchovies are delivered in resealable cans and will keep for several months refrigerated, even after the can has been opened. Just make sure they are always submerged in the oil (add some if necessary).
How to use
Salted Anchovies are mostly eaten in combination with something else, and they are able to do small miracles in the process. Drain them from their oil and serve at room temperature. Another usage is to mash them and add them in small quantities to stews, soups or sauces. They will act as a taste enhancer, reinforcing the best qualities of other foods and adding loads of umami, this wonderful 5th taste, without giving any “fishy” taste to your food.
Premium anchovies, oil, salt. Net Weight: 170 gr, drained weight: 80 gr, 36-40 fillets
Salted anchovies make superlative bruschetta or Pinxtos (Basque country tapas):
- Serve them on bruschetta with a slice of mozzarella, a good drizzle of Salvatore's Olive Oil and some freshly ground black pepper. Equally delicious at room temperature as after a few minutes in the oven to melt the cheese
- Or top some tuna salad slathered on a thin slice of fresh bread with one fillet (see Quick Tips in Migas de Tuna). This pairing will have a totally different flavour profile but will be just as good with a couple of Boquerones instead of the Salted Anchovy
- Skewer an anchovy, an olive, and a pickled pepper on a toothpick to make the classic 'Gilda', a pinxto (tapas) found in bars throughout San Sebastián; or replace the olive and pepper with a quail egg
- Another classical pinxto is the ‘Matrimonio’, literally the ‘Marriage’ of one Salted Anchovy and one Boquerone on a bruschetta lightly rubbed with a clove of garlic. Add some of Nino’s olive oil, minced parsley and lemon zest. Because the Salted anchovies are more strongly flavoured than the Boquerones we prefer the ratio of one Salted Anchovy with two Boquerones. From a marriage to a ménage!
- Make some anchovies and paprika butter: Just blend 125g of room temperature butter, 12 anchovy fillets, 1 clove garlic, zest and juice of ½ lemon, 2 tablespoons parsley and 2 teaspoons paprika. Chill and serve on fish, steamed vegetables, veal chops or steaks. It will keep for 2 weeks refrigerated
- Make a delicious salad with grilled bell peppers, hard boiled eggs, parsley, anchovies and a dressing of Nino's Olive Oil and red wine vinegar
- Mash 1 or 2 fillets and add them to salad dressings, stews or soups. Anchovies are real umami bombs. They will reinforce the savouriness of your food without attracting attention to themselves; nobody will recognise them! They are a true secret ingredient to bring lots of your dishes to the next level. This effect can be even greater with the addition of a small spoon of soy sauce.
What about José
Fished with traditional techniques and prepared by hand
We meet with José and one of his three sons Gudiker in the small harbor of Bermeo, on the North West Spanish coast, an area known as the Cantabrian Sea. They own and work in one of only three companies which are Slow Food certified for the production of anchovies.
Other products from José
Recipes with Anchovies
- Spaghetti with oven-roasted tomato sauce with salami, olives and pecorino
- Kale, Beans and Parmigiano Soup
- Bagna Cauda
- Salsa Tonnata (Tuna sauce)
- Matrimonio: salted anchovies and Boquerones
- Mackerel, onion, celery, fennel, parsley, capers, olives & Anchovy salad
- Skewers of Salted Anchovies and quail eggs
- Bruschetta of Salted Anchovies and mozzarella
- Salted Anchovies butter
- Salad of Salted Anchovies, roasted peppers, eggs & parsley
- Pasta with Salted Anchovies and confit onions (Bigoli in Salsa)
- Spaghetti Puttanesca
- Portobello Pizza