Plymouth anchovies packed in olive oil. 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.
Serving tip: Rockfish recommend enjoying them straight from the tin with fresh tomatoes, red onion and a splash of vinegar.
More about the anchovies:
A 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.
More about Rockfish:
The Rockfish tinned fish project brings together the freshest, highest quality British fish with Spanish artisanal know-how. 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. The 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.
