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Healthy fish bundle
Ortiz bonito tuna fillets in o/o, 112g
La Brujula sardines, 16-20’s
Ortiz anchovy fillets in o/o, 47.5g (keep refrigerated)

Healthy Fish Box (£12.70 when bought individually)

£10.25 (Each)

20% off
  • In Stock

    We have put together our favourite selection from our fish range saving you almost 20% on the normal retail price:

    Ortiz bonito tuna, 112g tin: Ortiz bonito tuna (Thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

    La Brujula Sardines, 118g: all of these sardines are fished in the plankton-rich waters off the coast of Galicia between June and October, and processed immediately.They are prepared by hand and put into wire trays and gently steamed, before being packed by hand into tins, which are filled up with olive oil. They have a firm texture and a mild, deeply agreeable flavour.

    Ortiz anchovies, 47.5g tin: Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand.

    Ortiz

    Conservas Ortiz has been processing tuna and anchovies in Cantabria and the Basque Country, on the northern coast of Spain, for more than 120 years.

    Their business is centred on rod and line caught bonito and anchovies from the Bay of Biscay, which are still largely manually processed in their small factories.

    Cantabrian anchovy salad

    Ingredients
    4 little gem lettuce hearts
    300g waxy salad potatoes, steamed, left to cool in a colander then cut into 2cm pieces
    1 jar El Navarrico artichoke hearts, drained well, or fresh artichokes, and cut into quarters
    1 jar El Navarrico piquillo peppers, cut into quarters
    1 tin Ortiz anchovies, 47.5g tin
    32 Brindisa Empeltre black olives
    Small handful basil leaves, torn
    8 quail's eggs
    5 tbsp Brindisa North & South olive oil
    4 tsp UniĆ³ Moscatel vinegar
    1 garlic clove, finely grated

    Method

    1. Hard boil the quail’s eggs in gently boiling water for about 3 minutes, then plunge into cool water for two minutes before peeling and halving. If quail’s eggs are not available, replace with 8 quarters of hardboiled hen’s eggs.
    2. To compose the plate, start with a base of whole lettuce leaves, followed by the potatoes, artichokes, olives and basil leaves. Add the egg halves, and finish with the anchovy fillets.
    3. Whisk together the dressing ingredients and drizzle over the salad.
    4. Accompany with a fresh crusty baguette or slices of toasted country bread.
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