Olasagasti Anchovy Fillets in Olive Oil

$11.95

Caught at their peak each spring in the chilly waters of the Cantabrian sea, the flavor and texture of these fillets might convert even the staunchest anchovy hater. Pleasantly plump and meaty, these have an intensely savory flavor and a nearly buttery quality, both in the smooth richness of their flavor and melt-in-your-mouth texture. You’re left with an uncommon, lingering umami and faint taste of the ocean. One of our biggest gripes with store-bought anchovy fillets is the mealy, pasty texture they can often take on, so we were pleased that these have a firm, yet richly succulent character to them. These are also boneless.

Ingredients

Ingredients:Anchovies, olive oil, salt
Specifications

Net Weight: 48 grams
Place of Origin: Spain
How to use

Before adding aromatics and silky, rich olive oil, Olasagasti’s products begin with fresh fish caught from the cold Cantabrian Sea.

The water is often dotted with local fishing fleets, where arrantzales (Basque fishermen) use traditional methods to procure the day’s catch. And it’s on the shores of the sea that the Olasagasti team selects the seafood to be used in their tinned fish. It’s then transported to their nearby facility, where each fish is cleaned, cooked and packed using time-honored techniques.

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HOW TO USE

We love these meaty, salty fish fillets atop a cheese board featuring nutty aged or slightly funky washed rind cheeses, or even soft and creamy cheeses like a goat cheese of ricotta (which balance the brine well). Use as you would any anchovy: Drape over pizza and salads, or blend into a classic Caesar dressing. Incorporate into pasta dishes like Melissa Clark’s Pasta with Anchovies, Garlic and Pepper Flakes, or robust sides like our Skillet-Charred Brussels sprouts with Garlic, Anchovy and Chili.

Kitchen Notes

Tip: Warming your tinned fish before eating wakes up some of the flavors. Simply remove the outer packaging and open the can a small crack (to allow for building pressure to escape) and put them, tin and all, in a low oven to heat. And the brand suggests that you keep the fillets refrigerated for the best quality, but it’s not necessary for food safety! So don’t worry if you only have room in your pantry and not the fridge.

Olasagasti was born from one man’s knowledge of traditional seafood preservation methods. Salvatore Orlando immigrated from his native Sicily in the late 19th century to Getaria–a coastal town in northern Spain. Here, he introduced traditional Italian seafood salting techniques to the fisheries along the Cantabrian coast. After marrying a Basque woman, Simona Olasagasti, Salvatore named his burgeoning business after her. Now Matteo Orlando, a grandson of the couple, is keeping the family’s centuries-old techniques and traditions alive.

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