Anchovy fillets in olive oil with capers
Our canned Cantabrian anchovy fillets come directly the wild waters of northern Spain, where Emilio and his fellow fishermen catch the anchovies in a sustainable way. Carefully hand filleted and salted for that distinctive, rich flavor. This variation with capers is excellent for your seacuterie board or to give your pasta a flavourful boost!
Anchovy fisherman 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.
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!
Anchovies are not pasteurized because this process—which involves briefly heating food to kill bacteria and extend shelf life—would cause the delicate texture of the fillets to break down. As a result, our anchovy fillets retain their beautiful texture and authentic flavor, but they do have a shorter expiration date. Once the packaging is opened, the canned and jarred anchovies can be stored in the fridge for 3 days. To keep them fresh, it’s best to store them in their oil. The anchovy paste can be kept for up to 15 days after opening.