Spain's quintessential pincho, the Gilda, prepared by the experts at Hazas, an award-winning cannery in Lastres, Asturias, a fishing town famed for producing some of the world's finest anchovies. You will find six Gildas in the tin, made with boquerones (vinegar-cured Cantabrian anchovy fillets), locally-sourced Manzanilla olives and spicy peppers.
Serving tip: the olives are small so that the medley of flavours can be enjoyed all at once, in one bite (this was the original idea when the Gilda was created in the Basque Country - a tribute to Rita Hayworth's salty, spicy and green character in the film of the same name). Enjoy the Gilda with a glass of crisp white wine such as Albariño or Txakoli, something sparkling like Champagne, Cava or low alcohol Moscato d'Asti.
About the boquerones: the boquerones are made with the same superior raw product: anchovies caught in spring when they are filled with roe and consequently meatier and less fatty. This makes for a tastier end result. The anchovies chosen by Hazas are the ones caught al alba (at dawn) because these are the freshest when they arrive at the port. The boats Hazas source from are the ones where the anchovies are treated with care and not bruised in the nets when they are caught - an important factor that impacts on the final result. The boquerones are filleted and then marinated in a salmuera of vinegar and salt for a precise number of hours (which the cannery keeps secret) to achieve a perfect result. The boquerones are then packed in sunflower oil; this makes the fillets juicier and adds a sweet note that enhances the fish's flavour, something that olive oil would not do.
About the cannery: Anchoas Hazas is a small, artisanal cannery, in Lastres, Asturias. It was founded in order to revive the town's strong tradition of anchovy curing. It's said that every household is expert at curing anchovies. Hazas source the anchovies principally from the port of Asturias, but the schools of anchovies move quickly around the Cantabrian Sea and the scouts from the cannery purchase them from the Basque Country, if that's where the best ones are landed.
Storage: Hazas recommends storing boquerones between 5°C and 10°C to maintain their texture for longer. Remove the Gildas from the fridge 30 minutes before you are ready to serve them to give the olive oil chance to liquefy again. After the tin is opened, store in a fridge and consume within 7 days.
Shipping. We do not ship anchovies in insulated packaging unless you request us to. This is because anchovies will not deteriorate during the short transit time. However, if you prefer, you can add temperature-controlled shipment here.
