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Ortiz anchovies, duo pack window box, 2x25g

Ortiz anchovies duo pack, 2 x 25g

£4.95 (Each)

  • In Stock
  • Gluten Free Product

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.

Ingredients & Allergens
Anchovy (fish) (Engraulis encrasicholus), olive oil, salt
Storage & Care
Keep in a cool and dry place below 15°C
Nutrition Per 100g
Energy 680kJ / 167kcal
Fat 8.3g
   of which saturates 1.3g
Carbohydrate 0g
   of which sugars 0g
Protein 22g
Fibre 0g
Salt 13.8g
* Typical values per 100g


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.

Anchovy onion tart

10ml Catalan oregano with flowers
Several grinds black pepper
Pinch of cinnamon (optional)
450g onions, finely diced, very slowly cooked in 50ml olive oil for approx 2 hours, stirring regularly, until a light golden brown.
1 sheet all butter puff pastry 250g
20ml Nuñez de Prado olive oil
1 twin pack Ortiz anchovy fillets 5/6s, the fillets cut in half length-wise
90g Empeltre black olives, pitted and halved


  1. Fry the diced pancetta, chorizo and red onion together until they are all beginning to brown.
  2. Add the fritada and water, stir well and bring to a gentle simmer.
  3. Now add the crushed garlic, pepper, 1½ tbsp of oregano and the Navarrico chickpeas in their brine and stir again, bringing back to a gentle simmer.
  4. Hold the simmer for 5–10 minutes, then serve, scattering the final ½ tbsp of fresh oregano over each plate.