Ortiz Cantabrian Anchovies in Olive Oil, 47.5 g

Ortiz Cantabrian Anchovies in Olive Oil – 47.5 g Tin

47.5 g

€6,90

Ortiz Cantabrian Anchovies in Olive Oil – 47.5 g Tin

€6,90 €145,26/kg

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Cantabrian anchovy fillets from Conservas Ortiz, matured in salt for at least six months and filleted by hand, one by one.

At a glance

Species: European anchovy (Engraulis encrasicolus)
Catch: Cantabrian Sea, spring season (April–May), purse seine
Producer: Conservas Ortiz, Ondarroa (Basque Country)
Method: matured in salt barrels for at least six months, filleted by hand
Format: 47.5 g tin (29 g drained)
Type: semi-preserve, keep refrigerated
Allergens: FISH

Ortiz buys its anchovies during the spring season in the Cantabrian Sea, when they are caught with purse seine nets. The fish are salted in barrels and left to mature slowly for at least six months. After that, each anchovy is cleaned and filleted by hand, one by one, and packed in oil.

Ortiz describes these as large anchovies with a meaty, firm texture. The long maturing in salt gives the deep, savoury flavour that salted anchovies are known for. Because they are a semi-preserve and not sterilised, they must be kept in the fridge, also before opening.

47.5 g tin and 95 g jar: Anchovy (FISH), olive oil, salt.

55 g tray: Anchovy (FISH), olive oil (13.5%), refined sunflower oil (13.5%), salt.

Contains: fish.

Per 100 g:
Energy 875 kJ / 209 kcal
Fat 11.5 g, of which saturates 1.7 g
Carbohydrate 0.4 g, of which sugars 0 g
Protein 26.6 g
Salt 12.1 g

Semi-preserve: keep the fillets always covered in oil and do not store at room temperature.
Keep refrigerated; see pack for the exact temperature.
Best before: see pack (the date is a best-before date).
After opening: keep in the fridge, covered and submerged in oil, and eat within 5 days.
Serving: take them out of the fridge a while before eating; they are best at room temperature.
Ideas: on toasted bread with grated tomato, or with roasted peppers and a little of their oil.

Made in Spain by Conservas Ortiz, Ondarroa (Vizcaya). The company was founded in 1891 in Ondarroa by Bernardo Ortiz de Zárate, who began by making white tuna in escabeche; it has been run by five generations of the Ortiz family. Sold in the Netherlands by PuraSangre V.O.F., Lelystad.

Do the anchovies need to be refrigerated before opening?

Yes. Anchovies in oil are a semi-preserve, not a sterilised conserve. Ortiz says to keep them in the fridge and not at room temperature, also before opening.

How long do they keep once opened?

Up to 5 days in the fridge, covered and with the fillets submerged in oil.

Should I eat them straight from the fridge?

Ortiz recommends eating them at room temperature, so take them out of the fridge a while before serving.

How are they made?

The anchovies are caught in the Cantabrian Sea in spring, matured in salt barrels for at least six months and then filleted by hand, one by one.

Download the product sheet (PDF)