These large anchovy fillets are plump, salty and a beautiful reddish brown with a deep, rich flavour. 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.
Recipe tip: Try these anchovy fillets on buttered brioche garnished with nigella seeds or with shredded tomato and black olives.
Store anchovies between 1-8°C. Keeping 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.
Shipping. We do not ship anchovies in insulated packaging unless you request us to. This is because anchovies will not deteriorate during the short transit time. However, if you prefer, you can add temperature-controlled shipment here.
