Premium anchovies tinned in the Basque Country. Zallo fishes its anchovies between March and June in the Cantabrian Sea when they’re at their peak, and prepares them using artisanal methods. Meaty and flavoursome, these are Zallo’s best fillets. You can choose a tin with 20 fillets, or one containing 14 larger fillets. Cholesterol-busting and heart-healthy, anchovies are great straight from the tin, on buttered toast or added to sauces to deepen and enhance flavours.
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.
