Free standard delivery when you spend over £80 with us online

Ortiz Salted Anchovies, vacuum packed 100g (BFOB only)
Ortiz Salted Anchovies, vacuum packed 100g (BFOB only)

Ortiz Salted Anchovies, vacuum packed 100g

£3.75 (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 the whole fish are packed into tins and covered with salt, to be filleted at home.

It's very easy, you just need to follow these steps:

    1. Soak the anchovies in cold water for 10 minutes and clean them under running water rubbing the salt off with your fingers.
    2. Open the anchovy from the top half of the fish while it is still under the tap.
    3. With the help of your thumb, separate the two anchovy fillets.
    4. Remove the bone and finish cleaning.
    5. Dry the anchovies lightly with a cloth, lay them in a container and cover them with your favourite olive oil.

Check out our vlog post to learn Pilar's from Ortiz technique!

Ingredients & Allergens
Anchovy (Engraulis encrasicholus) (fish), water, salt
Storage & Care
Keep below 15°C Once opened, clean all the anchovies and covered in olive oil, refrigerated
Nutrition Per 100g
Energy 484kJ / 115kcal
Fat 1.3g
   of which saturates 0.5g
Carbohydrate 0g
   of which sugars 0g
Protein 26g
Fibre 0g
Salt 16.6g
* 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.

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
50g Ortiz Salted Anchovies, vacuum packed
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.