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Ortiz anchovy fillets in o/o, 47.5g (keep refrigerated)

Ortiz anchovies, 47.5g

£4.25 (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 723kJ / 173kcal
Fat 7.8g
   of which saturates 1.2g
Carbohydrate <2g
   of which sugars 0g
Protein 25.7g
Fibre 0g
Salt 14.6g
* 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.

Tuna & piquillo pepper sandwich with capers

3 tbsp Brindisa North & South olive oil
2 tsp Valdespino sherry vinegar
1 tsp lemon juice
2 tbsp caperberries, rinsed, drained and finely chopped
2 anchovy fillets, finely chopped
2 tbsp finely chopped flat parsley leaves
2 tins Ortiz bonito 112g, drained
Baby spinach leaves
4 piquillo peppers, cut into strips
Chives to garnish
4 small baguettes


  1. Whisk together the olive oil vinegar, lemon juice, capers, anchovy, and parsley.
  2. Add the tuna to the dressing and mix well.
  3. Build the sandwiches by layering the spinach, piquillo pepper strips and tuna mixture inside the baguettes.