Olasagasti Anchovies A La Basque

If you think about the typical can of anchovy fillets that you expect to cook with, these are radically different. While many tinned anchovies from supermarkets and even from specialty grocers can be overly salty, oily and fishy, these succulent whole fish taste clean and bright, with an extra boost of flavor that comes from their golden olive oil marinade. Bold, yet not overpowering, the marinade gets an aromatic boost from a whole cayenne pepper and whole clove of garlic, while wine vinegar adds an extra tang that takes it to another level. Yet the fresh flavor of the fish still shines. Olasagasti’s anchovies are caught at their peak every spring and are tender, yet toothsome, yielding a satisfying chew before melting in your mouth. Like other tinned fish, the spine is present and can be removed if you choose, but the canning process makes it brittle and soft enough that it’s completely edible—you won’t notice it.

​ [/description-break] Ingredients [/title] Ingredients: Anchovies, olive oil, a clove of garlic, cayenne pepper, wine vinegar, salt[/accordion] Specifications [/title]​Net Weight: 190 grams
Place of Origin: Spain[/accordions-break]Before adding aromatics and silky, rich olive oil, Olasagasti’s products begin with fresh fish caught from the cold Cantabrian Sea.[/banner_heading]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.[/banner-text-break]While we love anchovies as a stand-alone snack (and these make a great one because of the bright marinade), these flavorful fish make a welcome addition to a charcuterie or tapas spread. Serve them simply with toast, or as part of a larger spread with an array of cheeses, fruit, cured meats and other classic Spanish nibbles like crispy, fluffy-centered Patatas Bravas. Chopped or lightly crumbled, these anchovies are terrific in dishes like a seafood risotto or paella. Keep in mind, the fish is cooked, so add it in at the very end to make sure it doesn’t dry out or break down too much. They’re also lovely in salads of all kinds—especially in our Sugar Snap and Radish Salad with Olive-Oil Tuna, just swap out the fish. And because these anchovies come steeped in the most flavorful marinade, be sure to use a dash along with the fish as an ingredient. And don’t forget to mince up and add that succulent whole garlic clove to a dip or dressing as well.[/how-to-use-break] ​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. Store at room temperature.