Ortiz anchovy fillets in olive oil 85g

Location: Vizcaya, País Vasco

Ortiz anchovies are only fished from Mediterranean waters, under strictly controlled regulations. They are fished using a purse seine net, which prevents damage from an overly weighty haul and also allows regeneration of the fish stocks. Ortiz select only top grade anchovies, defined by size, which are prepared to the highest standards, spending at least 6 months curing in rock salt. They are large and meaty and are trimmed and filleted by hand with knives not scissors, which although time consuming, avoids any hairiness.
  • 78g   priced by unit/case (50 units per case)ref: FI01602

    available at Brindisa Borough Market

Website: http://www.conservasortiz.com

Frequently asked questions

Name of Producer:
Conservas Ortiz

Type of fish product:
Mediterranean anchovy fillet (engraulis encrasicolus)

Origin of fish:
Produced and packed in San Vicente de la Barquera, Cantabria or Lekeitio, Vizcaya.
Fished from the waters of the Mediterranean (no stocks available from the Cantabrian sea)

Fishing technique:
Ortiz anchovies are fished using a purse seine net. This method of fishing prevents the catch from being damaged by an overly weighty haul and is also a responsible method of fishing that allows regeneration of the fish stocks.

Preparation and cure:
• Ortiz select only the best of the catch and use the highest grade of anchovies available, which are pressed in rock salt to cure.
• Cleaning, boning and trimming is done by hand with knives, not scissors, which is the most painstaking way to do it, but results in a fish without “hairiness”
• They are laid into the tins by hand to ensure no breakage

Taste Description:
A dark pink colour, deeply fishy with a buttery texture. Large meaty and smooth.

Storage and care:
Ideally keep refrigerated below 8º, they can be stored in ambient conditions for reasonably short periods (a couple of months)

Serving suggestions / pairings:
Excellent in a Caesar salad; do not cook (i.e. pizza) as this will dry the fish and it will lose its texture and become very salty.
Serve with piquillo peppers drizzled in olive oil and dressed with finely sliced garlic and parsley.
Serve with boquerones to make a matrimonio.

Prizes:
Bronze medal in the Great Taste Awards 2002
1 Gold star in the Great Taste Awards 2008

Key points:
• highest grade of anchovies available
• prepared by hand, resulting in a fish without “hairiness”
• laid into the tins by hand to ensure no breakage

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