{"title":"Olive oil","description":"","products":[{"product_id":"berthe-sardines-in-olive-oil","title":"Sardines in olive oil","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eClassic Portuguese sardines canned the traditional way. Sustainable fishing is a “permanent commitment” for the cannery that produces Berthe, and it also subscribes to eco-friendly production processes. These sardines are amongst the best you can get. They are great in salads, on toast or with lightly mashed, buttery new potatoes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/pages\/tinned-sardine-recipes\"\u003e\u003cem\u003eMore sardine recipes\u003c\/em\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Berthe","offers":[{"title":"Default Title","offer_id":45988326572348,"sku":"BER01SAROLI","price":4.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Berthe-Portuguese-sardines-in-olive-oil.jpg?v=1775925586"},{"product_id":"olasagasti-white-tuna-ventresca-in-olive-oil","title":"White tuna ventresca","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eArtisanal tinned tuna from the Basque Country. Ventresca is the undercut or tuna belly: the prime cut of the fish. Olasagasti works with its tuna fresh, meaning it is more flavoursome. This ventresca is mild, delicate and melts in the mouth. The tuna is fished in an MSC-protected area of the Bay of Biscay in the summer months when it is at its peak. Albacore or white tuna caught in the Cantabrian Sea is called Bonito del Norte. The tuna belly is full of flavour so you do not need to do a lot with it to enjoy it. Try it on slices of ripe tomato and drizzle over some of the olive oil.\u003c\/span\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":45992496169276,"sku":"OLA03TUNVEN","price":14.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-albacore-white-tuna-ventresca-in-olive-oil.jpg?v=1776015443"},{"product_id":"olasagasti-white-tuna-fillets-in-olive-oil","title":"White tuna fillets in olive oil","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhite tuna or albacore cdaught pole-and-line in the Cantabrian Sea when it is close to the coast and at its very best. The fillets are from the loin, a high-quality cut, and are hand-prepared at the Olasagasti family-run cannery in the Basque Country. Place the fillets on top of a potato salad with a chive and lemon-spiked mayo, or enjoy on toast with slices of ripe tomato and extra virgin olive oil.\u003c\/span\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":46005520662844,"sku":"OLA10TUNFIL","price":9.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-albacore-white-tuna-loins-jar.jpg?v=1776015533"},{"product_id":"nuri-mackerel-in-olive-oil","title":"Mackerel in olive oil","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePremium Portuguese mackerel from Nuri, the world renowned, artisanal cannery close to Porto. Hand prepared and complemented with the best olive oil, you can add these fillets to roast vegetables, stir them through pasta, or enjoy them straight from the tin with a squeeze of lemon.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nuri","offers":[{"title":"Default Title","offer_id":46010468139324,"sku":"NUR07MACOLI","price":5.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Nuri-mackerel-in-olive-oil.jpg?v=1776012286"},{"product_id":"angelachu-cantabrian-anchovies","title":"Cantabrian anchovies","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eThe finest Cantabrian anchovies, with a flawless finish and milder salinity, \u003c\/strong\u003eAngelachu anchovies are caught in spring in the Cantabrian Sea when they are at their leanest and best and then carefully hand-prepared in the Santoña cannery where they are cured in salt for 12 to 24 months. When the anchovies emerge from the curing process Angelachu uses fishing net to remove the excess salt rather than too much salt water, thus retaining the authentic umami flavour of the anchovy. The Angelachu cannery was founded in 1999, and is steeped in history. Josefa Angela Garcia Garay - known to everyone as Angelachu - prepared Santoña anchovies from a young age and later, in the 50s, began a salting business in the town with her husband José Losada. Inspired by her grandmother’s stories, Silvia Salgado founded Angelachu cannery in 1999. Today Silvia runs the cannery, sourcing and preparing the fish herself, together with her son and a small team. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRecipe tip:\u003c\/strong\u003e try these anchovy fillets on buttered bread or toast, or on a pintxo with a piparra pepper and a green olive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eStore anchovies between 1-8°C. \u003c\/b\u003eKeeping them in the fridge maintains their taste and texture for the shelf life specified on the tin. Anchovies can be stored on a cool, dark shelf, but ideally keep them in a fridge if you want to preserve them in their optimal condition for longer. Anchovies are only semi-preserved. This means that a harmless bacteria remains in the tin after it is sealed. This bacteria is kept at bay by the cold but in warmer temperatures it eventually softens the texture of the anchovies, interferes with their flavour and may cause the tin to swell a little. Remove the anchovies from the fridge 20 minutes before you are ready to use them to give the olive oil chance to liquefy again. After the tin is opened, anchovies must be stored in a fridge and consumed within 7 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eShipping. \u003c\/strong\u003eWe 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 \u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/products\/pack-my-anchovies-in-an-temperature-controlled-box\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Angelachu","offers":[{"title":"Default Title","offer_id":46011389608252,"sku":"ANG01CANANC","price":9.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Angelachu-Cantabrian-anchovy-fillets-in-olive-oil.jpg?v=1775911498"},{"product_id":"zallo-white-tuna-in-olive-oil","title":"White tuna in olive oil","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlbacore tuna \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ein olive oil. This delicately flavoured white tuna is caught in the Cantabrian Sea and tinned in the Basque Country on the day of catch. The Bonito del Norte is caught in the summer months when it swims close to the Cantabrian coast and is at its best. Zallo is an eco-friendly cannery. It works with the Marine Stewardship Council\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e and its tuna is caught pole-and-line fishing which means there is no by-catch or seabed damage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Zallo","offers":[{"title":"Default Title","offer_id":46011451900220,"sku":"ZAL01TUNOLI","price":5.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Zallo-white-tuna-albacore-bonito-del-norte-in-olive-oil.jpg?v=1776082394"},{"product_id":"olasagasti-large-cantabrian-anchovies-in-olive-oil","title":"Large Cantabrian anchovies","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eA special selection of the very best Cantabrian anchovy fillets in olive oil.\u003c\/strong\u003e Olasagasti hand places 16 fillets in each tin. The fish are caught in spring, when they are at their peak, in the Cantabrian Sea. The\u003cspan\u003e \u003c\/span\u003e\u003cem\u003earrantzales\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e- Basque fishermen - use purse seine nets to catch the anchovies so that the sea bed is not damaged. The anchovies arrive at the Basque-based cannery the same day, and this marks the start of the careful preparation process. Century-old artisanal methods brought over from Sicily by Olasagasti’s founder Salvatore Orlando are followed to the letter as the anchovies are matured for close to a year to achieve the optimum taste.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eRecipe tip:\u003c\/strong\u003e enjoy on buttered toast, latticed over scrambled eggs, or skewered with a green olive and piparra pepper.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003e\u003cb\u003eStore anchovies between 1-8°C. \u003c\/b\u003eKeeping them in the fridge maintains their taste and texture for the shelf life specified on the tin. \u003c\/span\u003e\u003cspan\u003eAnchovies can be stored on a cool, dark shelf, but ideally keep them in a fridge if you want to preserve them in their optimal condition for longer\u003c\/span\u003e. \u003cspan\u003eAnchovies are only semi-preserved. This means that a harmless bacteria remains in the tin after it is sealed. This bacteria is kept at bay by the cold but in warmer temperatures it eventually softens the texture of the anchovies, interferes with their flavour and may cause the tin to swell a little. Remove the anchovies from the fridge 20 minutes before you are ready to use them to give the olive oil chance to liquefy again. After the tin is opened, anchovies must be stored in a fridge and consumed within 7 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003e\u003cstrong\u003eShipping. \u003c\/strong\u003eWe 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 \u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/products\/pack-my-anchovies-in-an-temperature-controlled-box\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":46028032311612,"sku":"OLA02ANCLAR","price":20.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-large-cantabrian-anchovies-120g.jpg?v=1776015353"},{"product_id":"olasagasti-cantabrian-anchovies-in-olive-oil","title":"Cantabrian anchovies","description":"\u003cp class=\"\"\u003e\u003cem\u003e\u003cstrong\u003e8 fillets\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eOlasagasti’s tinned anchovies are \u003cstrong\u003emeaty and tender\u003c\/strong\u003e. They're caught in spring, when in peak condition, in an area of the Cantabrian Sea that is MSC certified. They arrive fresh at the Basque-based cannery, and this marks the start of the careful preparation process. Century-old artisanal methods brought over from Sicily by Olasagasti’s founder Salvatore Orlando are followed to the letter as the anchovies are matured for close to a year to achieve the optimum taste.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eRecipe tip: \u003c\/strong\u003eenjoy on generously buttered toast with topped with diced black olives or chopped chives.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003e\u003cb\u003eStore anchovies between 1-8°C. \u003c\/b\u003eKeeping them in the fridge maintains their taste and texture for the shelf life specified on the tin. \u003c\/span\u003e\u003cspan\u003eAnchovies can be stored on a cool, dark shelf, but ideally keep them in a fridge if you want to preserve them in their optimal condition for longer\u003c\/span\u003e. \u003cspan\u003eAnchovies are only semi-preserved. This means that a harmless bacteria remains in the tin after it is sealed. This bacteria is kept at bay by the cold but in warmer temperatures it eventually softens the texture of the anchovies, interferes with their flavour and may cause the tin to swell a little. Remove the anchovies from the fridge 20 minutes before you are ready to use them to give the olive oil chance to liquefy again. After the tin is opened, anchovies must be stored in a fridge and consumed within 7 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003e\u003cstrong\u003eShipping. \u003c\/strong\u003eWe 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 \u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/products\/pack-my-anchovies-in-an-temperature-controlled-box\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":46028981207356,"sku":"OLA16CANANC","price":7.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-Cantabrian-anchovies-in-olive-oil-50g.jpg?v=1776015052"},{"product_id":"don-reinaldo-smoked-oysters","title":"Smoked oysters","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"\"\u003eOysters harvested in Galicia where shellfish thrives and is said to be the best. The oysters are only tinned when the harvest is exceptional. Great on sourdough with cream cheese, chopped parsley and a squeeze of lemon juice.\u003c\/p\u003e","brand":"Don Reinaldo","offers":[{"title":"Default Title","offer_id":46029047824700,"sku":"DON10OYSSMO","price":15.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Don-Reinaldo-Smoked-oysters-in-olive-oil.jpg?v=1775981487"},{"product_id":"ramon-pena-sardines-in-olive-oil","title":"Sardines in olive oil | Sardinillas","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eSardines in olive oil from renowned cannery Ramón Peña, in Galicia, northwest Spain. The cannery was founded 100 years ago and has an onsite lab to ensure the sardines it cans are the best. The mark of a good sardinilla is undetectable bones, and this is the case with these ones. Try them on toast with shallot and red onion, finely sliced, a pinch of sea salt and a squeeze of lemon.\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/pages\/tinned-sardine-recipes\"\u003e\u003cem\u003eMore sardine recipes\u003c\/em\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Ramón Peña","offers":[{"title":"Default Title","offer_id":46048854704444,"sku":"RAM14SAROLI","price":8.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Ramon-Pena-small-sardines-in-olive-oil.jpg?v=1776078136"},{"product_id":"olasagasti-ventresca-white-tuna","title":"White tuna ventresca | Large","description":"\u003cp class=\"\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eArtisanal tinned tuna from the Basque Country. Ventresca is the undercut or tuna belly: the prime cut of the fish. Olasagasti works with its tuna fresh, meaning it is more flavoursome. This ventresca is mild, delicate and melts in the mouth. The tuna is fished in an MSC-protected area of the Bay of Biscay in the summer months when it is at its peak. Albacore or white tuna caught in the Cantabrian Sea is called Bonito del Norte. The tuna belly is full of flavour so you do not need to do a lot with it to enjoy it. Try it on slices of ripe tomato and drizzle over some of the olive oil.\u003c\/span\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":46072546787644,"sku":"OLA14VENLAR","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-albacore-white-tuna-ventresca-in-olive-oil-190g.jpg?v=1776015484"},{"product_id":"nuri-sardines-in-olive-oil","title":"Sardines in olive oil","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eNuri sardines are renowned the world over. The sardines are top notch, sourced from Matosinhos morning fish market and canned the same day. Now over a century old, the cannery still keeps every step of its artisanal process in house, which means rigorous quality control. Checks at a variety of points in the 37-step process mean each tin meets Nuri’s ultra-high standards.\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/pages\/tinned-sardine-recipes\"\u003e\u003cem\u003eMore sardine recipes\u003c\/em\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Nuri","offers":[{"title":"Default Title","offer_id":46080038732092,"sku":"NUR01SAROLI","price":5.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Nuri-sardines-in-olive-oil.jpg?v=1776011991"},{"product_id":"zallo-cantabrian-anchovies","title":"Cantabrian anchovies","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eZallo’s Cantabrian anchovies are delicious, with medium salinity.\u003c\/strong\u003e The cannery, based in the Basque country, fishes its anchovies between March and June in the Cantabrian Sea, and prepares them using artisan methods. Zallo’s fillets are meaty and flavoursome; there are 12 fillets in this tin. Anchovies are cholesterol-busting and heart-healthy.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eRecipe tip:\u003c\/strong\u003e Ideal for melting into sauces to deepen and enhance flavours, or enjoying on hot, buttered toast.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003e\u003cb\u003eStore anchovies between 1-8°C. \u003c\/b\u003eKeeping them in the fridge maintains their taste and texture for the shelf life specified on the tin. \u003c\/span\u003e\u003cspan\u003eAnchovies can be stored on a cool, dark shelf, but ideally keep them in a fridge if you want to preserve them in their optimal condition for longer\u003c\/span\u003e. \u003cspan\u003eAnchovies are only semi-preserved. This means that a harmless bacteria remains in the tin after it is sealed. This bacteria is kept at bay by the cold but in warmer temperatures it eventually softens the texture of the anchovies, interferes with their flavour and may cause the tin to swell a little. Remove the anchovies from the fridge 20 minutes before you are ready to use them to give the olive oil chance to liquefy again. After the tin is opened, anchovies must be stored in a fridge and consumed within 7 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003e\u003cstrong\u003eShipping. \u003c\/strong\u003eWe 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 \u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/products\/pack-my-anchovies-in-an-temperature-controlled-box\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Zallo","offers":[{"title":"Default Title","offer_id":46081680834876,"sku":"ZAL05CANANC","price":4.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Zallo-Cantabrian-anchovies.jpg?v=1776082564"},{"product_id":"angelachu-razor-clams-in-olive-oil","title":"Razor clams in olive oil","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eRazor clams harvested in Galicia and canned in neighbouring Santoña by the celebrated Spanish cannery, Angelachu. These premium shellfish come packed in olive oil for a richer finish.\u003c\/p\u003e","brand":"Angelachu","offers":[{"title":"Default Title","offer_id":46082085224764,"sku":"ANG07RAZCLA","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Angelachu-razor-clams-in-olive-oil.jpg?v=1775912120"},{"product_id":"olasagasti-bonito-del-norte-tuna-in-olive-oil-white-tuna","title":"White tuna in olive oil | 1.8kg","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" class=\"\"\u003ePole-and-line caught albacore tuna canned in the Basque Country using family recipes passed down through the generations. Olasagasti works with its tuna fresh, thus making it more flavoursome. The tuna is fished in the Bay of Biscay in the summer months when it is leaner and less fatty and in peak condition. Drained, this comes in at 1,500g of tuna. Ideal for family meals, if you’re preparing a meal for a crowd or batch cooking.\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":46082150334780,"sku":"OLA11TUNWHI","price":59.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-albacore-white-tuna-loins-in-olive-oil-1800g.jpg?v=1776015664"},{"product_id":"angelachu-large-cantabrian-anchovies","title":"Large Cantabrian anchovies | 14 fillets","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eAngelachu special-selection anchovies\u003c\/strong\u003e are caught in spring in the Cantabrian Sea when they are at their leanest and best, before being cured and filleted in the small family-run cannery in Santoña. Cantabrian anchovies increase in size as they swim west: the smaller ones are caught close to the Basque Country, the medium ones near Santoña, and these - the larger ones - off the coast of Asturias. The large fillets are presented in the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ehansa\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003etin, the one likely to arrive at your table if you ask for a\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eración\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(a dish to share) in Spain.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eRecipe tip:\u003c\/strong\u003e try these on buttered toast or bread, or skewered with an olive and piparra pepper.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003e\u003cb\u003eStore anchovies between 1-8°C. \u003c\/b\u003eKeeping them in the fridge maintains their taste and texture for the shelf life specified on the tin. \u003c\/span\u003e\u003cspan\u003eAnchovies can be stored on a cool, dark shelf, but ideally keep them in a fridge if you want to preserve them in their optimal condition for longer\u003c\/span\u003e. \u003cspan\u003eAnchovies are only semi-preserved. This means that a harmless bacteria remains in the tin after it is sealed. This bacteria is kept at bay by the cold but in warmer temperatures it eventually softens the texture of the anchovies, interferes with their flavour and may cause the tin to swell a little. Remove the anchovies from the fridge 20 minutes before you are ready to use them to give the olive oil chance to liquefy again. After the tin is opened, anchovies must be stored in a fridge and consumed within 7 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003e\u003cstrong\u003eShipping. \u003c\/strong\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"Angelachu","offers":[{"title":"Default Title","offer_id":46082288910652,"sku":"ANG12LARCAN","price":20.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Angelachu-large-cantabrian-anchovies-in-olive-oil.jpg?v=1777748347"},{"product_id":"zallo-white-tuna-ventresca","title":"White tuna ventresca","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eVentresca (the tuna belly) is the most luxurious cut of the fish. Silken and delicately textured, the ventresca melts in the mouth. Zallo tuna is caught pole-and-line and to quota in the Bay of Biscay. The belly is a cut that is full of flavour, so you do not need to do a lot with it. Try it on bread with slices of ripe tomato and a drizzle of olive oil. \u003c\/p\u003e","brand":"Zallo","offers":[{"title":"Default Title","offer_id":46083827564860,"sku":"ZAL11TUNVEN","price":14.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Zallo-White-tuna-albacore-ventresca-belly-in-olive-oil.jpg?v=1776082675"},{"product_id":"pinhais-sardines-in-olive-oil","title":"Sardines in olive oil","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eThe classic Portuguese tinned sardine by Pinhais. ‘Traditional method since 1920’ refers to the slower, hands-on production Pinhais still swears by to this day. The best sardines complemented with high quality olive oil is the cornerstone of the cannery’s practice, and it’s why Pinhais sardines taste so good! The sardines are sourced from Matosinhos fish market in the early morning and canned the same day. Now over a century old, the cannery still keeps every step of its artisanal process in house, which means each and every tin meets Pinhais’s exacting standards.\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/pages\/tinned-sardine-recipes\"\u003e\u003cem\u003eSardine recipes\u003c\/em\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Pinhais","offers":[{"title":"Default Title","offer_id":46084843798844,"sku":"PIN07SAROLI","price":5.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Pinhais-sardines-in-olive-oil.jpg?v=1776020930"},{"product_id":"pinhais-mackerel-fillets-in-olive-oil","title":"Mackerel fillets in olive oil","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003ePortuguese mackerel canned by Pinhais, a celebrated cannery situated close to Porto. The best fish is chosen at the fish market in the morning and tinned on the day of the catch to enhance the flavour. Stir through pasta, add to a potato salad, or enjoy straight from the tin.\u003c\/p\u003e","brand":"Pinhais","offers":[{"title":"Default Title","offer_id":46085086675260,"sku":"PIN08FILOLI","price":6.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Pinhais-mackerel-fillets-in-olive-oil.jpg?v=1776021197"},{"product_id":"zallo-white-tuna-loins-in-olive-oil","title":"White tuna loins in olive oil","description":"\u003cp data-mce-fragment=\"1\" class=\"\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlbacore or white tuna in olive oil so that the tuna’s delicate taste can be savoured. Keep the tuna covered in olive oil and re-seal the jar to preserve for longer after it is opened. This tuna is caught when it’s at its peak during the summer months close to the Cantabrian coast and tinned in the Basque Country. Zallo works with the MSC (Marine Stewardship Council) and sustainable fishing fleets that catch the tuna pole-and-line which means there is no wasteful and unnecessary by-catch or seabed damage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Zallo","offers":[{"title":"Default Title","offer_id":46086171033916,"sku":"ZAL08TUNLOI","price":10.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Zallo-white-tuna-loins-in-olive-oil.jpg?v=1777914581"},{"product_id":"nuri-mackerel-fillets-in-olive-oil","title":"Mackerel fillets in olive oil","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\" data-pm-slice=\"1 3 []\" data-mce-fragment=\"1\"\u003ePremium mackerel fillets from classic Portuguese brand Nuri. Hand prepared, and complemented with the best olive oil. The best mackerel is chosen at the nearby morning fish market and canned on the day of catch by experts that have often worked at the cannery for generations. Add to roast vegetables, stir through pasta or enjoy straight from the tin.\u003c\/p\u003e","brand":"Nuri","offers":[{"title":"Default Title","offer_id":46100988002620,"sku":"NUR06MACOLI","price":6.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Nuri-mackerel-fillets-in-olive-oil.jpg?v=1776012446"},{"product_id":"butterfly-anchovies","title":"Butterfly anchovies","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAngelachu's \u003cstrong\u003ebutterfly anchovies\u003c\/strong\u003e are the Santoña-based cannery’s \u003cstrong\u003emost prized anchovies\u003c\/strong\u003e. They are caught in spring in the Cantabrian Sea at their leanest and best. They are then carefully hand-prepared and cured in salt for 8 to 10 months. After the anchovy fillets emerge from the curing process, they are butterflied - two fillets joined by the tail of the fish. \u003c\/span\u003e\u003cspan\u003eThe Angelachu cannery was founded in 1999, and is steeped in history. Josefa Angela Garcia Garay - known to everyone as Angelachu - prepared Santoña anchovies from a young age and later, in the 50s, began a salting business in the town with her husband José Losada. Inspired by her grandmother’s stories, Silvia Salgado founded the Angelachu cannery in 1999. Today Silvia runs the cannery with her brother, part of a 23-strong team that sources and prepares the fish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRecipe tip:\u003c\/strong\u003e try these anchovy fillets on slices of buttered sourdough toast. Or skewered on a cocktail stick with a green olive and piparra pepper.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eStore anchovies between 1-8°C. \u003c\/b\u003eKeeping them in the fridge maintains their taste and texture for the shelf life specified on the tin. Anchovies can be stored on a cool, dark shelf, but ideally keep them in a fridge if you want to preserve them in their optimal condition for longer. Anchovies are only semi-preserved. This means that a harmless bacteria remains in the tin after it is sealed. This bacteria is kept at bay by the cold but in warmer temperatures it eventually softens the texture of the anchovies, interferes with their flavour and may cause the tin to swell a little. Remove the anchovies from the fridge 20 minutes before you are ready to use them to give the olive oil chance to liquefy again. After the tin is opened, anchovies must be stored in a fridge and consumed within 7 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eShipping. \u003c\/strong\u003eWe 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 \u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/products\/pack-my-anchovies-in-an-temperature-controlled-box\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Angelachu","offers":[{"title":"Default Title","offer_id":47275172462908,"sku":"ANG03ANCBUT","price":24.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/angelachu-butterfly-anchovies.jpg?v=1777748375"},{"product_id":"octopus-in-olive-oil","title":"Octopus in olive oil","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOctopus in olive oil from artisanal Spanish cannery Ramón Peña. The cannery prides itself on using the finest ingredients, and canning processes to enhance the flavours and texture of this delicacy. Try it Galician style on a bed of fried slices of potato and sprinkled with paprika.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ramón Peña","offers":[{"title":"Default Title","offer_id":47275365892412,"sku":"RAM05OCTOLI","price":18.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Ramon-Pena-octopus-in-olive-oil-110g.jpg?v=1776078577"},{"product_id":"squid-in-olive-oil-ramon-pena","title":"Squid in olive oil","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCalamares in olive oil from Ramón Peña. The artisanal Galician cannery uses only the best ingredients in its tins and techniques it has been perfecting for the past 100 years. Each squid is carefully stuffed with its own tentacles. Try these \u003cem\u003echipirones\u003c\/em\u003e or baby squids from the tin with some good bread.\u003c\/span\u003e","brand":"Ramón Peña","offers":[{"title":"Default Title","offer_id":47275626365244,"sku":"RAM15OCTOLI","price":8.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Ramon-Pena-Squid-in-olive-oil-110g_c90f8fff-400b-4e96-925b-152f8653874b.jpg?v=1776078366"},{"product_id":"bonito-del-norte-tuna-in-olive-oil-1kg","title":"White tuna in olive oil | 720g","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePole-and-line caught albacore tuna canned in the Basque Country using family recipes passed down through the generations. Olasagasti works with its tuna fresh, thus making it more flavoursome. The tuna is fished in the Bay of Biscay in the summer months when it is leaner and less fatty and in peak condition. Drained, this comes in at 520g of tuna. Ideal for family meals, if you’re making a meal for a crowd or batch cooking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":47276542558524,"sku":"OLA12TUNOLI","price":26.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-albacore-white-tuna-loins-in-olive-oil-720g.jpg?v=1776015591"},{"product_id":"sardines-in-olive-oil-sardinillas","title":"Sardines in olive oil | Sardinillas","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLos Peperetes sources the best sardinillas (small sardines) at the fish market early in the morning soon after the fish are caught. The fish are complemented with a high quality olive oil to amp up their flavour a notch more. Los Peperetes - a Galician word meaning tasty, desirable and surprising delicacies - was founded in 1993 by Jesus Lorenzo Crespo - the grandson of the first Galician canners. He began by canning the finest cockles and sardines he could find, producing only 30 tins a day, sealing each one with a manual seamer. \u003cmeta charset=\"utf-8\"\u003eToday Los Peperetes continues to source exclusively from local suppliers, follows a completely manual production process, and uses artisanal techniques and family-recipes passed down through generations. These sardinillas in olive oil are a classic from Los Peperetes, a preserve that has been with the cannery from the start. Try them on toast with a grind of black pepper and a squeeze of lemon, or with avocado and tomato salad, or on crackers with guacamole and a good squeeze of lime.\u003c\/span\u003e\u003c\/p\u003e","brand":"Los Peperetes","offers":[{"title":"Default Title","offer_id":49319096713532,"sku":"PEP01SMASAR","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Los-peperetes-sardines-in-olive-oil.jpg?v=1776007259"},{"product_id":"boneless-sardines-in-olive-oil","title":"Boneless sardines in olive oil","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eMelt-in-the-mouth buttery sardine fillets chosen by Los Peperetes for their size and high oil content (the mark of a good sardine). The hand prepared fillets are a bright silver and beautifully presented in the tin. They're complemented with a high quality olive oil which amps up their flavour a notch more. Los Peperetes - a Galician word meaning tasty, desirable and surprising delicacies - was founded in 1993 by Jesus Lorenzo Crespo - the grandson of the first Galician canners. He began by canning the finest cockles and sardines he could find, producing only 30 tins a day, sealing each one with a manual seamer. \u003cmeta charset=\"utf-8\"\u003eToday Los Peperetes continues to source exclusively from local suppliers, follows a completely manual production process, and uses artisanal techniques and family-recipes passed down through generations. Try these sardine fillets on toast with a grind of black pepper and a squeeze of lemon.\u003c\/span\u003e\u003c\/p\u003e","brand":"Los Peperetes","offers":[{"title":"Default Title","offer_id":49319115587900,"sku":"PEP02SARBON","price":13.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Los-peperetes-boneless-sardines-in-olive-oil_518cf47c-3e75-4894-9a85-ebd9c2487eb4.jpg?v=1776007208"},{"product_id":"small-sardines-in-olive-oil","title":"Small sardines in olive oil","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSmall sardines hand-packed in locally-sourced olive oil.\u003c\/strong\u003e Sardines from the Galician estuaries are famed for their flavour and quality. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eServing tip:\u003c\/strong\u003e The cannery recommends these creamy-textured sardinillas on toasted bread with fresh tomato or salted butter and with thin slices of onion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout the cannery: \u003c\/strong\u003eReal Conservera Española hand prepares and packs the best, sustainably-caught fish using traditional methods. Some of these methods - lightly toasting the fish prior to canning for instance - have fallen out of use in some canneries because they are time consuming and reduce output. \u003c\/span\u003e\u003cspan\u003eReal Conservera Española remains committed to quality, and was recently placed among the best tasting conservas in the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eMore about the cannery:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/blogs\/news\/real-conservera-espanola-galician-tinned-fish-and-shellfish\"\u003e\u003cem\u003eRead the blog.\u003c\/em\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"Real Conservera","offers":[{"title":"Default Title","offer_id":49463296000316,"sku":"REA12SAROLI","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Real-Conservera-Espanola-small-sardines-in-olivce-oil.jpg?v=1776079621"},{"product_id":"garfish-in-olive-oil","title":"Garfish in olive oil","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eGarfish from the Galician estuaries, hand-packed in locally-sourced olive oil. Real Conservera Española hand prepares and packs the best, sustainably-caught fish using traditional methods. Try these firm-textured, intensely-flavoured fish straight from the tin with a squeeze of lemon juice.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/blogs\/news\/real-conservera-espanola-galician-tinned-fish-and-shellfish\"\u003e\u003cem\u003eRead the blog.\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Real Conservera","offers":[{"title":"Default Title","offer_id":49463589110076,"sku":"REA04GAROLI","price":9.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Real-Conservera-Garfish.jpg?v=1776437455"},{"product_id":"cantabrian-anchovies-100-fillets","title":"Cantabrian anchovies | 100 fillets","description":"\u003cp class=\"\"\u003eOlasagasti’s \u003cstrong\u003eplump, punchy tinned anchovies\u003c\/strong\u003e are caught in spring, when in peak condition, in an area of the Cantabrian Sea that is MSC certified. They arrive fresh at the Basque-based cannery, and this marks the start of the careful preparation process. Century-old artisanal methods brought over from Sicily by Olasagasti’s founder Salvatore Orlando are followed to the letter as the anchovies are matured for close to a year to achieve the optimum taste.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eRecipe tip:\u003c\/strong\u003e lattice over a large \u003cem\u003epissaladiėre\u003c\/em\u003e, the caramelised onion, anchovy and black olive tart, melt into sauces, or make anchovy-topped canapés for a crowd.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003e\u003cb\u003eStore anchovies between 1-8°C. \u003c\/b\u003eKeeping them in the fridge maintains their taste and texture for the shelf life specified on the tin. \u003c\/span\u003e\u003cspan\u003eAnchovies can be stored on a cool, dark shelf, but ideally keep them in a fridge if you want to preserve them in their optimal condition for longer\u003c\/span\u003e. \u003cspan\u003eAnchovies are only semi-preserved. This means that a harmless bacteria remains in the tin after it is sealed. This bacteria is kept at bay by the cold but in warmer temperatures it eventually softens the texture of the anchovies, interferes with their flavour and may cause the tin to swell a little. Remove the anchovies from the fridge 20 minutes before you are ready to use them to give the olive oil chance to liquefy again. After the tin is opened, anchovies must be stored in a fridge and consumed within 7 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003e\u003cstrong\u003eShipping. \u003c\/strong\u003eWe 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 \u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/products\/pack-my-anchovies-in-an-temperature-controlled-box\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":49649217601852,"sku":null,"price":69.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-100f-Cantabrian-Anchovies.jpg?v=1776261606"},{"product_id":"cantabrian-anchovies-32-fillets-copy","title":"Cantabrian anchovies | 32 fillets","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eA-grade anchovies, with a flawless finish and mild salinity.\u003c\/strong\u003e Angelachu anchovies are world renowned. The Santoña-based cannery’s anchovies are caught in spring in the Cantabrian Sea when they are at their leanest and best. They are then carefully hand-prepared and cured in salt for 12 months. When the anchovies emerge from the curing process Angelachu use fishing net to remove the excess salt rather than using too much salt water, thus retaining the rich flavour of the anchovy. These fillets come in a round tin - the \u003c\/span\u003e\u003cem\u003epandereta -\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003eand are packed in high quality olive oil. The Angelachu cannery was founded in 1999, and is steeped in history. Josefa Angela Garcia Garay - known to everyone as Angelachu - prepared Santoña anchovies from a young age and later, in the 50s, began a salting business in the town with her husband José Losada. Inspired by her grandmother’s stories, Silvia Salgado founded the Angelachu cannery in 1999. Today Silvia runs the cannery together with her brother, sourcing and preparing the fish as part of a team of 23. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRecipe tip:\u003c\/strong\u003e try these anchovy fillets on buttered bread or toast. Try letting\u003c\/span\u003e\u003cspan\u003e the toast cool before buttering it and positioning the anchovies.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eStore anchovies between 1-8°C. \u003c\/b\u003eKeeping them in the fridge maintains their taste and texture for the shelf life specified on the tin. Anchovies can be stored on a cool, dark shelf, but ideally keep them in a fridge if you want to preserve them in their optimal condition for longer. Anchovies are only semi-preserved. This means that a harmless bacteria remains in the tin after it is sealed. This bacteria is kept at bay by the cold but in warmer temperatures it eventually softens the texture of the anchovies, interferes with their flavour and may cause the tin to swell a little. Remove the anchovies from the fridge 20 minutes before you are ready to use them to give the olive oil chance to liquefy again. After the tin is opened, anchovies must be stored in a fridge and consumed within 7 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eShipping. \u003c\/strong\u003eWe 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 \u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/products\/pack-my-anchovies-in-an-temperature-controlled-box\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Angelachu","offers":[{"title":"Default Title","offer_id":50042551140668,"sku":"ANG05CANFIL","price":35.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Angelachu-Cantabrian-Anchovies-32f.jpg?v=1777229708"},{"product_id":"horse-mackerel-in-organic-extra-virgin-olive-oil","title":"Horse mackerel in organic extra virgin olive oil","description":"\u003cp\u003eHorse mackerel fished off the Algarve and canned close to the river Arade in Southern Portugal. Papa Anzóis signature dehydration process results in a juicier, more omega-3 rich horse mackerel. The incredibly succulent fish is complemented with locally sourced, organic extra virgin olive oil. The artisanal methods, the very small team and the low production runs mean the cannery is the only certified \"by hand\" cannery in mainland Portugal. The name Papa Anzóis is a whimsical one. It comes from a map given to cannery owners Manuel Mendes and Vincent Jonckheere by a customer. The map shows the locations of sea bed rock formations along the Algarve coast. The rocks are where fish congregate and Papa Anzóis - which translates as the rock that eats fish hooks - is a notoriously tricky one.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/blogs\/news\/papa-anzois-portuguese-tinned-fish\"\u003e\u003cem\u003eRead the blog.\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":50240499220796,"sku":"PAP02MACHOR","price":7.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/papa-anzois-horse-mackerel-in-organic-extra-virgin-olive-oil.jpg?v=1776265188"},{"product_id":"mackerel-in-olive-oil","title":"Mackerel in olive oil","description":"\u003cp\u003eMackerel fished off the Algarve and canned close to the river Arade in Southern Portugal. Papa Anzóis signature dehydration process results in a juicier, more omega-3 rich mackerel. The incredibly succulent fish is preserved in locally sourced olive oil. The artisanal methods, the very small team and the low production runs mean the cannery is the only certified \"by hand\" cannery in mainland Portugal. The name Papa Anzóis is a whimsical one. It comes from a map given to cannery owners Manuel Mendes and Vincent Jonckheere by a customer. The map shows the locations of sea bed rock formations along the Algarve coast. The rocks are where fish congregate and Papa Anzóis - which translates as the rock that eats fish hooks - is a notoriously tricky one.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/blogs\/news\/papa-anzois-portuguese-tinned-fish\"\u003e\u003cem\u003eRead the blog.\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":50240529498428,"sku":"PAP04MACOLI","price":6.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Papa-Anzois-mackerel-in-olive-oil.jpg?v=1776018385"},{"product_id":"sardines-in-organic-extra-virgin-olive-oil","title":"Sardines in organic extra virgin olive oil","description":"\u003cp\u003eSardines fished off the Algarve and canned close to the river Arade in Southern Portugal. Papa Anzóis signature dehydration process results in a juicier, more omega-3 rich sardine. The incredibly succulent fish is complemented with a locally sourced, organic extra virgin olive oil. The artisanal methods, the very small team and the low production runs mean the cannery is the only certified \"by hand\" cannery in mainland Portugal. The name Papa Anzóis is a whimsical one. It comes from a map given to cannery owners Manuel Mendes and Vincent Jonckheere by a customer. The map shows the locations of sea bed rock formations along the Algarve coast. The rocks are where fish congregate and Papa Anzóis - which translates as the rock that eats fish hooks - is a notoriously tricky one.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/blogs\/news\/papa-anzois-portuguese-tinned-fish\"\u003e\u003cem\u003eRead the blog.\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":50240565707068,"sku":"CAN04SAREVO","price":7.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Papa-Anzois-sardines-in-organic-extra-virgin-olive-oil.jpg?v=1776018045"},{"product_id":"sardines-in-olive-oil","title":"Sardines in olive oil","description":"\u003cp\u003eSardines fished off the Algarve and canned close to the river Arade in Southern Portugal. Papa Anzóis signature dehydration process results in a juicier, more omega-3 rich sardine. The incredibly succulent fish is preserved in a locally sourced, high quality virgin olive. The artisanal methods, the very small team and the low production runs mean the cannery is the only certified \"by hand\" cannery in mainland Portugal. The name Papa Anzóis is a whimsical one. It comes from a map given to cannery owners Manuel Mendes and Vincent Jonckheere by a customer. The map shows the locations of sea bed rock formations along the Algarve coast. The rocks are where fish congregate and Papa Anzóis - which translates as the rock that eats fish hooks - is a notoriously tricky one.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/blogs\/news\/papa-anzois-portuguese-tinned-fish\"\u003e\u003cem\u003eRead the blog.\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Papa Anzóis","offers":[{"title":"Default Title","offer_id":50240613581116,"sku":"PAP09SAROLI","price":6.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Papa-Anzois-sardines-in-olive-oil-from-Portugal.jpg?v=1776018292"},{"product_id":"santona-anchovies-solano-arriola","title":"Santoña anchovies","description":"\u003cp\u003e\u003cstrong\u003ePlump, salty anchovies, fished in spring in the Cantabrian sea when they are at their best. \u003c\/strong\u003eThe anchovies are chosen for their quality and size at Santoña fish markets close to the cannery. At Solano Arriola, the anchovies are slowly cured in salt barrels. When the fish emerge from the barrels the excess salt is carefully removed by hand so as to retain more of the anchovies' authentic flavour. Artisans then carefully fillet the anchovies using traditional methods. You will find around 8 anchovy fillets in this tin, packed in olive oil. The fillets are plump, salty and a beautiful reddish brown with a deep, rich flavour. Solano Arriola is a family run cannery, founded in 1990 in Santoña, the Cantabrian fishing town famed the world over for its anchovies. Try these anchovy fillets on buttered brioche garnished with nigella seeds or with shredded tomato and black olives.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eStore anchovies between 1-8°C. \u003c\/b\u003eKeeping them in the fridge maintains their taste and texture for the shelf life specified on the tin. \u003c\/span\u003e\u003cspan\u003eAnchovies can be stored on a cool, dark shelf, but ideally keep them in a fridge if you wan\u003cimg\u003et to preserve them in their optimal condition for longer\u003c\/span\u003e. \u003cspan\u003eAnchovies are only semi-preserved. This means that a harmless bacteria remains in the tin after it is sealed. This bacteria is kept at bay by the cold but in warmer temperatures it eventually softens the texture of the anchovies, interferes with their flavour and may cause the tin to swell a little. Remove the anchovies from the fridge 20 minutes before you are ready to use them to give the olive oil chance to liquefy again. After the tin is opened, anchovies must be stored in a fridge and consumed within 7 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eShipping. \u003c\/strong\u003eWe 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 \u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/products\/pack-my-anchovies-in-an-temperature-controlled-box\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Solano Arriola","offers":[{"title":"Default Title","offer_id":55006185128316,"sku":"SOL02SANANC","price":9.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Solano-Arriola-Cantabrian-anchovies-from-Santona-in-olive-oil.jpg?v=1776081420"},{"product_id":"large-santona-anchovies","title":"Large Santoña anchovies","description":"\u003cp\u003e\u003cstrong\u003eThese large anchovy fillets are plump, salty and a beautiful reddish brown with a deep, rich flavour.\u003c\/strong\u003e The anchovies the cannery works with are fished in spring in the Cantabrian Sea when they are at their best. The anchovies are chosen for their quality and size at Santoña fish markets close to the cannery. At Solano Arriola, the anchovies are slowly cured in salt barrels. When the fish emerge from the barrels the excess salt is carefully removed by hand so as to retain more of the anchovies' authentic flavour. Artisans then carefully fillet the anchovies using traditional methods. You will find 12 to 14 long anchovy fillets in this tin, packed in olive oil. Solano Arriola is a family run cannery, founded in 1990 in Santoña, the Cantabrian fishing town famed the world over for its anchovies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipe tip:\u003c\/strong\u003e Try these anchovy fillets on buttered brioche garnished with nigella seeds or with shredded tomato and black olives.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eStore anchovies between 1-8°C. \u003c\/b\u003eKeeping them in the fridge maintains their taste and texture for the shelf life specified on the tin. \u003c\/span\u003e\u003cspan\u003eAnchovies can be stored on a cool, dark shelf, but ideally keep them in a fridge if you want to preserve them in their optimal condition for longer\u003c\/span\u003e. \u003cspan\u003eAnchovies are only semi-preserved. This means that a harmless bacteria remains in the tin after it is sealed. This bacteria is kept at bay by the cold but in warmer temperatures it eventually softens the texture of the anchovies, interferes with their flavour and may cause the tin to swell a little. Remove the anchovies from the fridge 20 minutes before you are ready to use them to give the olive oil chance to liquefy again. After the tin is opened, anchovies must be stored in a fridge and consumed within 7 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eShipping. \u003c\/strong\u003eWe 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 \u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/products\/pack-my-anchovies-in-an-temperature-controlled-box\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Solano Arriola","offers":[{"title":"Default Title","offer_id":55006191124860,"sku":"SOL01ANCLAR","price":22.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Solano-Arriola-Large-Cantabrian-anchovy-fillets-from-Santona-in-olive-oil.jpg?v=1776081503"},{"product_id":"yellowfin-ventresca","title":"Yellowfin ventresca","description":"\u003cp\u003eThe ventresca or tuna belly is the silken textured, prime cut of the tuna. Carefully prepared by hand at Olasagasti, an artisanal cannery based in the Basque Country. Slightly firmer in texture than white tuna belly, Olasagasti's yellowfin ventresca pairs well with slices of ripe tomato drizzled with olive oil, or on toast with butter and black pepper.\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":55319816601980,"sku":"OLA15VENYEL","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-yellowfin-tuna-ventresca-in-olive-oil.jpg?v=1776015790"},{"product_id":"hake-cheeks","title":"Hake cheeks in olive oil","description":"\u003cp\u003eHake cheeks in olive oil - a cherished delicacy in Basque cuisine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlalunga suggests plating the hake cheeks or topping some pasta with them, and then hand whisking the olive oil, which is infused with gelatine from the hake cheeks, into an emulsion - you can do this in the tin or in a small bowl. This creates a delicious sauce to drizzle over the \u003cem\u003ecocochas\u003c\/em\u003e. Finish with some chopped parsley.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe hake is line-caught in Galicia and carefully prepared at the Cantabrian cannery by a very small team. Technically not the cheek but the neck of the fish, the tender gelatinous discs are packed in olive oil and Arbequina extra virgin olive oil.\u003c\/p\u003e\n\u003cp\u003eThe Arbequina is from Navarra in northern Spain, a milder flavoured extra virgin olive oil than others, chosen as an ingredient so that the delicate flavour of the hake cheeks can shine. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlalunga is a cannery in Cantabria, founded by brothers Alvaro and Pablo Huidobro in 2017. The name is part of the albacore tuna's scientific name: \u003cem\u003eThunnus Alalunga\u003c\/em\u003e. The brothers hail from a family of foodies and their knack for cooking, they say, is instinctive, honed on the many family trips to Cantabrian restaurants they took as children, and their grandmother's cooking.\u003c\/p\u003e\n\u003cp\u003eThe quality of the Alalunga range is down to a number of factors. Here are three:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking methods that are novel in the canning industry.\u003c\/strong\u003e The brothers use the \u003cem\u003esous vide \u003c\/em\u003etechnique where fragile white fish like hake and sea bass are sealed inside a vacuum pack and cooked in a water bath at a carefully regulated temperature. This preserves the delicate flavours and texture of the fish. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrecisely timed recipes. \u003c\/strong\u003eThe pair down kitchen tools just before the cooking is complete, and let the steam ovens where the sterilisation process occurs, finish the work and bring the recipes to fruition. \u003c\/p\u003e\n\u003cp\u003eAnd most importantly, \u003cstrong\u003ethe highest grade raw materials\u003c\/strong\u003e available are used. Seasonally caught cuttlefish, this line-caught hake from the Cantabrian Sea, premium sea bass farmed off the Canaries that is earmarked for Michelin starred restaurants and one cannery: Alalunga.\u003c\/p\u003e","brand":"Alalunga","offers":[{"title":"Default Title","offer_id":55406065287548,"sku":"ALA05HAKCHE","price":22.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Alalunga-hake-cheeks-in-olive-oil_4c70a2ca-ec2b-40ff-94fa-67994a2a1f6f.jpg?v=1775908090"},{"product_id":"scottish-mackerel-fillets-in-olive-oil","title":"Scottish mackerel fillets in olive oil","description":"\u003cp\u003e\u003cstrong\u003eSkinless and boneless\u003c\/strong\u003e Scottish mackerel in olive oil. Mackerel found in the cold waters off the Scottish coast is of the \u003cstrong\u003ehighest quality\u003c\/strong\u003e. Sound Seafood catches this mackerel in autumn when the oily fish's omega-3 levels are also at their highest. The mackerel is \u003cstrong\u003ecrammed with omega-3\u003c\/strong\u003e (2.7g per 100g). In short, this is premium grade fish that's packed with goodness.\u003c\/p\u003e\n\u003cp\u003eThe mackerel is caught by Sound Seafood's own boats, and landed into the Aberdeenshire town of Peterhead in east Scotland.\u003c\/p\u003e\n\u003cp\u003eSound Seafood is a fifth-generation family fishing company, based in Plymouth, Devon. It takes its name from Plymouth Sound, the nearby natural harbour.\u003c\/p\u003e\n\u003cp\u003eSound Seafood recommend the mackerel fillets in a salad with beetroot and orange segments, walnuts and peppery rocket or watercress. Or added to rich tomato pasta sauces or Thai and Indonesian curries.\u003c\/p\u003e","brand":"Sound Seafood","offers":[{"title":"Default Title","offer_id":55575235363196,"sku":"SOU02SCOMAC","price":4.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Sound-Seafood-Scottish-mackerel-in-olive-oil.jpg?v=1776081747"},{"product_id":"cornish-sardines-in-olive-oil","title":"Cornish sardine fillets in olive oil","description":"\u003cp\u003e\u003cstrong\u003eBoneless Cornish sardines\u003c\/strong\u003e in a light extra virgin olive olive oil. They are caught by skipper Tom Pascoe on Sound Seafood's own small boat, the Charlotte Clare, one of two boats in their currently four-strong fleet named after members of the family. The sardines are \u003cstrong\u003eMSC-certified\u003c\/strong\u003e and landed into the seaside town of Newlyn in Cornwall.\u003c\/p\u003e\n\u003cp\u003eThe sardines are fished from late July to mid March when the oil levels in the fish are at their highest. The high oil content is a must, Sound Seafood say, as it results in a more delicious taste and texture when the fish is canned. It also means the sardines have a higher omega-3 content.\u003c\/p\u003e\n\u003cp\u003eSound Seafood is a fifth-generation family fishing company, based in Plymouth, Devon. Sound Seafood recommend the sardines - which already have a mild citrusy note - in a linguine with plenty of parsley and garlic, a splash of white wine and more lemon juice. Or on warm and buttered sourdough, on top of slices of ripe tomato, seasoned with salt and pepper, with a squeeze of lemon juice.\u003c\/p\u003e","brand":"Sound Seafood","offers":[{"title":"Default Title","offer_id":55575283564924,"sku":"SOU01CORSAR","price":4.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Sound-Seafood-Cornish-boneless-sardines-in-olive-oil.jpg?v=1776081795"},{"product_id":"cantabrian-anchovies-copy","title":"Cantabrian anchovies","description":"\u003cp class=\"\"\u003e\u003cem\u003e\u003cstrong\u003e12 fillets\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003e\u003cstrong\u003eMeaty, firm-textured premium tinned anchovy fillets\u003c\/strong\u003e. They're \u003c\/span\u003ecaught in spring, when in peak condition, in an area of the Cantabrian Sea that is MSC certified. They arrive fresh at the Basque-based cannery, and this marks the start of the careful preparation process. Century-old artisanal methods brought over from Sicily by Olasagasti’s founder Salvatore Orlando are followed to the letter as the anchovies are matured for close to a year to achieve the optimum taste.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cb\u003eStore anchovies between 1-8°C. \u003c\/b\u003eKeeping them in the fridge maintains their taste and texture for the shelf life specified on the tin. \u003c\/span\u003e\u003cspan\u003eAnchovies can be stored on a cool, dark shelf, but ideally keep them in a fridge if you want to preserve them in their optimal condition for longer\u003c\/span\u003e. \u003cspan\u003eAnchovies are only semi-preserved. This means that a harmless bacteria remains in the tin after it is sealed. This bacteria is kept at bay by the cold but in warmer temperatures it eventually softens the texture of the anchovies, interferes with their flavour and may cause the tin to swell a little. Remove the anchovies from the fridge 20 minutes before you are ready to use them to give the olive oil chance to liquefy again. After the tin is opened, anchovies must be stored in a fridge and consumed within 7 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eShipping. \u003c\/strong\u003eWe 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 \u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/products\/pack-my-anchovies-in-an-temperature-controlled-box\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":55715974381948,"sku":"ZAL05CANANC","price":10.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-Cantabrian-anchovies-in-olive-oil-85g.jpg?v=1776017329"},{"product_id":"santona-anchovies","title":"Santoña anchovies","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eCantabrian anchovies in olive oil. \u003c\/strong\u003eThese anchovies are caught close to the coast in spring at their flavoursome peak and cured for 11 to 12 months in Santoña, the birthplace of the Cantabrian anchovy, at a traditional, family-run cannery. The hand-prepared fillets are packed in a neutral olive oil so that the unique flavour of the fish can shine. \u003cmeta charset=\"utf-8\"\u003eT\u003cmeta charset=\"utf-8\"\u003ehe anchovies are meaty, flavoursome and firm-textured.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eRecipe tip: \u003c\/strong\u003etoast some good bread, let it cool, apply butter thickly and position the anchovy fillets. Find more anchovy recipes \u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/pages\/tinned-anchovy-recipes\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cb\u003eStore anchovies between 1-8°C. \u003c\/b\u003eKeeping anchovies in the fridge maintains their taste and texture for the shelf life specified on the tin. See below for more detail on this.\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout Carmelo: \u003c\/strong\u003eCarmelo is a luxe edit of Iberia’s finest tinned fish curated by Patrick Martinez, the founder of The Tinned Fish Market. It must come from marine ecosystems where sea life thrives. It must be fished seasonally, sustainably, and must be prepared by hand. This is the Carmelo manifesto.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMore about the Santoña anchovies:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•Cantabrian anchovies are said to be the best anchovies. And those produced in the Cantabrian fishing town Santoña are the ultimate Cantabrian anchovy. The town is where the first Italian settlers began to produce salted anchovies. The anchovies from here are always \u003c\/span\u003e\u003cem\u003eEngraulis encrasicolus\u003c\/em\u003e\u003cspan\u003e - the finest example of the anchovy due to its high omega-3 content and flavour profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•The very best \u003cem\u003ebocarte\u003c\/em\u003e - the Spanish name for the fresh anchovy before it is cured - are bought at the Cantabrian ports. The anchovies are then quickly run from the harbour to the Santoña cannery where the year-long curing process begins. The \u003c\/span\u003e\u003cem\u003esobadora\u003c\/em\u003e\u003cspan\u003e - the artisan that fillets the anchovies post-curing - removes the hair-like bones a machine would miss and safeguards the delicate texture a machine would compromise. The numbered slip of paper inside these oil-packed anchovies identifies the \u003cem\u003esobadora,\u003c\/em\u003e like a signature on a work of art.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMore about Cantabrian anchovies:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•\u003cmeta charset=\"utf-8\"\u003eThe Cantabrian Sea's weather patterns, currents and water temperatures - the merroir - are partly why the flavour and texture of the Cantabrian anchovy is world-renowned.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•Anchovies in the Cantabrian Sea grow to a good size because the choppy water there is oxygenated and strong currents drive deeper, nutrient-dense waters to the surface, supporting plankton growth which the anchovies feed on. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e•The Cantabrian Sea’s turbulent waters also mean that he anchovies have to be strong swimmers, and this, along with the coldness of the water, helps firm their flesh enough to stand up well to the salt-curing. Furthermore, the anchovies are submerged in barrels filled with brine for 1 to 2 hours when they reach the cannery to also firm the flesh.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e*In spring, when Carmelo anchovies are fished,\u003c\/span\u003e\u003cspan\u003e the anchovy's fatty reserves are at their peak, ready for summer when they spawn. The higher fat content assists the long curing and development of flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMore about storage of anchovies:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAnchovies can be stored on a cool, dark shelf, but ideally keep them in a fridge if you want to preserve them in their optimal condition for longer\u003c\/span\u003e. \u003cspan\u003eAnchovies are only semi-preserved. This means that a harmless bacteria remains in the tin after it is sealed. This bacteria is kept at bay by the cold but in warmer temperatures it eventually softens the texture of the anchovies, interferes with their flavour and may cause the tin to swell a little. Remove the anchovies from the fridge 20 minutes before you are ready to use them to give the olive oil chance to liquefy again. After the tin is opened, anchovies must be stored in a fridge and consumed within 7 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eShipping:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWe 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 \u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/products\/pack-my-anchovies-in-an-temperature-controlled-box\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e","brand":"Carmelo","offers":[{"title":"Default Title","offer_id":55921163305340,"sku":"CAR14SANANC","price":8.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Carmelo-Cantabrian-Anchovies-from-Santona.jpg?v=1775978503"},{"product_id":"hake-in-olive-oil","title":"Hake in olive oil","description":"\u003cp\u003eLine-caught \u003cstrong\u003ehake loin, preserved in olive oil\u003c\/strong\u003e. The small team at family-run Cantabrian cannery Alalunga cook the hake carefully and precisely, in order to make the most of the delicate flavour and texture of this delicate white fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing tip:\u003c\/strong\u003e sautée some finely diced chilli and crushed garlic in olive oil, throw in some chopped parsley, add the hake and serve with linguine. Squeeze over some lemon, and garnish with more fresh parsley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlalunga is based in Cantabria and was founded by brothers Alvaro and Pablo Huidobro in 2017. The name is part of the albacore tuna's scientific name: \u003cem\u003eThunnus Alalunga\u003c\/em\u003e. The brothers hail from a family of foodies and their knack for cooking, they say, is instinctive, honed on the many family trips to Cantabrian restaurants they took as children, and their grandmother's cooking.\u003c\/p\u003e\n\u003cp\u003eThe quality of the Alalunga range is down to a number of factors. Here are three:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking methods that are novel in the canning industry.\u003c\/strong\u003e The brothers use the \u003cem\u003esous vide \u003c\/em\u003etechnique where fragile white fish like hake and sea bass are sealed inside a vacuum pack and cooked in a water bath at a carefully regulated temperature. This preserves the delicate flavours and texture of the fish. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrecisely timed recipes. \u003c\/strong\u003eThe pair down kitchen tools just before the cooking is complete, and let the steam ovens where the sterilisation process occurs, finish the work and bring the recipes to fruition. \u003c\/p\u003e\n\u003cp\u003eAnd most importantly, \u003cstrong\u003ethe highest grade raw materials\u003c\/strong\u003e available are used. Seasonally caught cuttlefish, this line-caught hake from the Cantabrian Sea, premium sea bass farmed off the Canaries that is earmarked for Michelin starred restaurants and one cannery: Alalunga.\u003c\/p\u003e","brand":"Alalunga","offers":[{"title":"Default Title","offer_id":56162265989500,"sku":"ALA07HAKOLI","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Alalunga-Hake-in-olive-oil-merluza.jpg?v=1775907264"},{"product_id":"cantabrian-anchovies-50-fillets","title":"Cantabrian anchovies | 50 fillets","description":"\u003cp class=\"\"\u003eOlasagasti’s \u003cstrong\u003eplump, punchy tinned anchovies\u003c\/strong\u003e are caught in spring, when in peak condition, in an area of the Cantabrian Sea that is MSC certified. They arrive fresh at the Basque-based cannery, and this marks the start of the careful preparation process. Century-old artisanal methods brought over from Sicily by Olasagasti’s founder Salvatore Orlando are followed to the letter as the anchovies are matured for close to a year to achieve the optimum taste.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eServing tip:\u003c\/strong\u003e lattice over a large \u003cem\u003epissaladiėre\u003c\/em\u003e, the caramelised onion, anchovy and black olive tart, melt into sauces, or make anchovy-topped canapés for a crowd.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003e\u003cb\u003eStore anchovies between 1-8°C. \u003c\/b\u003eKeeping them in the fridge maintains their taste and texture for the shelf life specified on the tin. \u003c\/span\u003e\u003cspan\u003eAnchovies can be stored on a cool, dark shelf, but ideally keep them in a fridge if you want to preserve them in their optimal condition for longer\u003c\/span\u003e. \u003cspan\u003eAnchovies are only semi-preserved. This means that a harmless bacteria remains in the tin after it is sealed. This bacteria is kept at bay by the cold but in warmer temperatures it eventually softens the texture of the anchovies, interferes with their flavour and may cause the tin to swell a little. Remove the anchovies from the fridge 20 minutes before you are ready to use them to give the olive oil chance to liquefy again. After the tin is opened, anchovies must be stored in a fridge and consumed within 7 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003e\u003cstrong\u003eShipping. \u003c\/strong\u003eWe 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 \u003ca href=\"https:\/\/www.thetinnedfishmarket.com\/products\/pack-my-anchovies-in-an-temperature-controlled-box\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":56683716313468,"sku":"OLA20CANANC","price":49.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Olasagasti-Cantabrian-anchovies-550g.jpg?v=1777230097"},{"product_id":"plymouth-anchovies","title":"Plymouth anchovies","description":"\u003cp\u003e\u003cstrong\u003ePlymouth anchovies packed in olive oil.\u003c\/strong\u003e These whole anchovies are firm-textured yet tender to the bite, lightly oily and flavourful. They are not salt-cured and filleted, but whole and packed fresh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eServing tip: \u003c\/strong\u003eRockfish recommend enjoying them straight from the tin with fresh tomatoes, red onion and a splash of vinegar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore about the anchovies:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA prize Autumn catch from Britain's southern coastal waters, landed at Plymouth. This limited-edition batch of A-grade anchovies are preserved at their peak in a cannery in Asturias, Spain that still uses traditional artisanal methods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore about Rockfish:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eThe Rockfish tinned fish project brings together the freshest, highest quality British fish with Spanish artisanal know-how.\u003c\/strong\u003e Founder and CEO of Rockfish, Mitch Tonks, decided to look to Spain because he was impressed with the artistry still practised in the canneries there. The canneries he visited in Britain were high-volume and efficient but lacked the artisanal edge that he was after. \u003cmeta charset=\"utf-8\"\u003eThe care and attention that goes into canning in the Spanish cannery Rockfish works with means that the high quality of the fish is maintained and even enhanced.\u003c\/p\u003e","brand":"Rockfish","offers":[{"title":"Default Title","offer_id":56713522708860,"sku":"ROC02PLYANC","price":9.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Rockfish-Plymouth-anchovies.jpg?v=1777914755"},{"product_id":"bluefin-tuna-belly-in-olive-oil","title":"Bluefin tuna belly","description":"\u003cp\u003e\u003cstrong\u003eBluefin tuna belly in olive oil.\u003c\/strong\u003e The fat-marbled flesh is tender, silken-textured and deeply flavoursome. \u003cmeta charset=\"utf-8\"\u003eThis ventresca is from wild bluefin tuna caught off the Andalusian coast using 3,000-year-old artisanal fishing techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing tip:\u003c\/strong\u003e keep it simple and smoosh on buttered toast to enjoy all of the ventresca's rich flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cut: \u003c\/strong\u003ethe ventresca or tuna belly is the most prized cut from the fattier underside of the tuna. It has the most concentrated fat content of the tuna cuts. Tarantelo is at the midpoint, and the loin is the leanest.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Bluefin tuna: \u003c\/strong\u003ethe tuna is caught using \u003cem\u003ealmadraba\u003c\/em\u003e traps, a three-thousand year old technique that relies solely on a maze of fixed nets, anchors, ropes and boats. \u003cmeta charset=\"utf-8\"\u003eThe bluefin tuna is harvested sustainably: around 1% of the tuna that passes through the Strait is caught, and smaller tuna, which have yet to reproduce, are able to swim through the holes in the nets. The \u003cem\u003ealmadraba \u003c\/em\u003etraps are set up from April to June, the time when the tuna pass through the Strait of Gibraltar. Towns along this stretch of the Costa de la Luz, including Barbate, hold festivals in May to celebrate the arrival of the tuna and this ancient tradition.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e artisanal cannery Herpac is a family business, founded in 1986 by brothers Francisco and Diego Pacheco. Herpac is a portmanteau word, a blend of \u003cem\u003ehermanos\u003c\/em\u003e (brothers) and Pacheco. It began life as a small shop in the Andalusian fishing town of Barbate, specialising in \u003cem\u003emojama\u003c\/em\u003e, tuna that is salted and air-dried in the sun. Today it employs 120 people, the vast majority of whom live in Barbate, and is lead by the third generation of the Pacheco family. It continues its mission to introduce the richness of the Barbate sea to tables outside Spain.\u003cbr\u003e\u003c\/p\u003e","brand":"herpac","offers":[{"title":"Default Title","offer_id":56809046835580,"sku":"HER06TUNBEL","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Herpac-Bluefin-Almadraba-tuna-ventresca.jpg?v=1779988870"},{"product_id":"bluefin-tuna-tarantelo-in-olive-oil","title":"Bluefin tuna tarantelo","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eBluefin tuna tarantelo in olive oil. \u003c\/strong\u003eAnother silky-textured cut from the prized underside of the tuna. \u003cmeta charset=\"utf-8\"\u003eThis is wild bluefin tuna caught off the Andalusian coast using 3,000-year-old artisanal fishing techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing tip: \u003c\/strong\u003eplenty of flavour that you can enjoy simply on buttered toast, or make a herby, tomato based sauce and mix in the tarantelo and serve over pasta or rice. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cut: \u003c\/strong\u003eThe tarantelo is located close to the ventresca on the fattier underside of the tuna, and has a similarly soft texture as the belly. Tarantelo has a less concentrated fat content than ventresca, but is fattier than the loin.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Bluefin tuna: \u003c\/strong\u003ethe tuna is caught using \u003cem\u003ealmadraba\u003c\/em\u003e traps, a three-thousand year old technique that relies solely on a maze of fixed nets, anchors, ropes and boats. \u003cmeta charset=\"utf-8\"\u003eThe bluefin tuna is harvested sustainably: around 1% of the tuna that passes through the Strait is caught, and smaller tuna, which have yet to reproduce, are able to swim through the holes in the nets. The \u003cem\u003ealmadraba \u003c\/em\u003etraps are set up from April to June, the time when the tuna pass through the Strait of Gibraltar. Towns along this stretch of the Costa de la Luz, including Barbate, hold festivals in May to celebrate the arrival of the tuna and this ancient tradition. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e artisanal cannery Herpac is a family business, founded in 1986 by brothers Francisco and Diego Pacheco. Herpac is a portmanteau word, a blend of \u003cem\u003ehermanos\u003c\/em\u003e (brothers) and Pacheco. It began life as a small shop in the Andalusian fishing town of Barbate, specialising in \u003cem\u003emojama\u003c\/em\u003e, tuna that is salted and air-dried in the sun. Today it employs 120 people, the vast majority of whom live in Barbate, and is lead by the third generation of the Pacheco family. It continues its mission to introduce the richness of the Barbate sea to tables outside Spain.\u003cbr\u003e\u003c\/p\u003e","brand":"herpac","offers":[{"title":"Default Title","offer_id":56809077571964,"sku":"HER05TUNTAR","price":11.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Herpac-bluefin-almadraba-tuna-tarantelo.jpg?v=1779988871"},{"product_id":"bluefin-tuna-loin-in-olive-oil","title":"Bluefin tuna loin","description":"\u003cp\u003e\u003cstrong\u003eBluefin tuna loin in olive oil.\u003c\/strong\u003e A clean, lean part of the tuna with a juicy texture and delicate flavour. This is wild bluefin tuna caught off the Andalusian coast using 3,000-year-old artisanal fishing techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing tip: \u003c\/strong\u003etop a cold potato salad with the meaty flakes of bluefin or add to a tomato, garlic and onion pasta sauce. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the cut:\u003c\/strong\u003e ventresca is the fattiest part of the tuna, tarantelo is at the midpoint, and the loin is the leanest. The loin comes from two parts of the tuna: the outer section of the tuna's upper loin, the \u003cem\u003eplato\u003c\/em\u003e or plate, which stretches from the neck to the tail. And the less fatty parts of the under loin.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Bluefin tuna: \u003c\/strong\u003ethe tuna is caught using \u003cem\u003ealmadraba\u003c\/em\u003e traps, a three-thousand year old technique that relies solely on a maze of fixed nets, anchors, ropes and boats. \u003cmeta charset=\"utf-8\"\u003eThe bluefin tuna is harvested sustainably: around 1% of the tuna that passes through the Strait is caught, and smaller tuna, which have yet to reproduce, are able to swim through the holes in the nets. The \u003cem\u003ealmadraba \u003c\/em\u003etraps are set up from April to June, the time when the tuna pass through the Strait of Gibraltar. Towns along this stretch of the Costa de la Luz, including Barbate, hold festivals in May to celebrate the arrival of the tuna and this ancient tradition. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e artisanal cannery Herpac is a family business, founded in 1986 by brothers Francisco and Diego Pacheco. Herpac is a portmanteau word, a blend of \u003cem\u003ehermanos\u003c\/em\u003e (brothers) and Pacheco. It began life as a small shop in the Andalusian fishing town of Barbate, specialising in \u003cem\u003emojama\u003c\/em\u003e, tuna that is salted and air-dried in the sun. Today it employs 120 people, the vast majority of whom live in Barbate, and is lead by the third generation of the Pacheco family. It continues its mission to introduce the richness of the Barbate sea to tables outside Spain.\u003cbr\u003e\u003c\/p\u003e","brand":"herpac","offers":[{"title":"Default Title","offer_id":56809086058876,"sku":"HER04TUNLOI","price":11.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Herpac-Bluefin-Almadraba-tuna-loin.jpg?v=1780051077"},{"product_id":"bluefin-tuna-belly","title":"Bluefin tuna belly | Large","description":"\u003cp\u003e\u003cstrong\u003eBluefin tuna belly in olive oil. \u003c\/strong\u003eThis cut of the tuna is fat-marbled, tender and deeply flavoursome. This wild bluefin tuna is caught off the Andalusian coast using \u003cem\u003ealmadraba\u003c\/em\u003e traps, a 3,000-year-old artisanal fishing technique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing tip:\u003c\/strong\u003e keep it simple and smoosh on buttered toast to enjoy all of the ventresca's rich flavour. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cut: \u003c\/strong\u003eThe ventresca or tuna belly is the most prized cut from the fattier underside of the tuna. It has the most concentrated fat content of the tuna cuts. Tarantelo is at the midpoint, and loin is the leanest.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Bluefin tuna: \u003c\/strong\u003ethe tuna is caught using \u003cem\u003ealmadraba\u003c\/em\u003e traps, a three-thousand year old technique that relies solely on a maze of fixed nets, anchors, ropes and boats. \u003cmeta charset=\"utf-8\"\u003eThe bluefin tuna is harvested sustainably: around 1% of the tuna that passes through the Strait is caught, and smaller tuna, which have yet to reproduce, are able to swim through the holes in the nets. The \u003cem\u003ealmadraba \u003c\/em\u003etraps are set up from April to June, the time when the tuna pass through the Strait of Gibraltar. Towns along this stretch of the Costa de la Luz, including Barbate, hold festivals in May to celebrate the arrival of the tuna and this ancient tradition.  \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e artisanal cannery Herpac is a family business, founded in 1986 by brothers Francisco and Diego Pacheco. Herpac is a portmanteau word, a blend of \u003cem\u003ehermanos\u003c\/em\u003e (brothers) and Pacheco. It began life as a small shop in the Andalusian fishing town of Barbate, specialising in \u003cem\u003emojama\u003c\/em\u003e, tuna that is salted and air-dried in the sun. Today it employs 120 people, the vast majority of whom live in Barbate, and is lead by the third generation of the Pacheco family. It continues its mission to introduce the richness of the Barbate sea to tables outside Spain.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"herpac","offers":[{"title":"Default Title","offer_id":56809088418172,"sku":"HER03BELLAR","price":25.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Herpac-Bluefin-Almadraba-tuna-ventresca-large.jpg?v=1779988870"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/collections\/olive-oil.jpg?v=1696515294","url":"https:\/\/www.thetinnedfishmarket.com\/collections\/olive-oil.oembed?page=2","provider":"The Tinned Fish Market","version":"1.0","type":"link"}