Don Bocarte Cantabrian Anchovies in Olive Oil

Fleshy, sharp and deeply savoury without tipping into salty. This is what a properly cured Cantabrian anchovy tastes like, and it is a long way from the thin, harsh strips that put people off.

Don Bocarte’s anchovies are salted as soon as they come ashore in Santoña, then left to mature in controlled cellars for at least eight months. They are filleted by hand and laid piece by piece in extra virgin olive oil, which softens the fish and carries the flavour. Six or seven meaty fillets sit in each tin.

Lay them over buttered toast with a squeeze of lemon. Drape across a tomato salad or a slice of pan con tomate. Melt a few into warm olive oil as the base for pasta or salsa verde. Or eat them straight from the tin with good bread. Bring the tin to room temperature before opening, so the oil loosens and the flavour opens up.

Ingredients & Allergens

Ingredients: Anchovies (Engraulis encrasicolus) (fish), extra virgin olive oil, salt.

Allergens: Contains fish.

Brand

Don Bocarte is a cannery in Santoña, the Cantabrian port that gave the anchovy its reputation. Spring-caught fish, salted fast, matured for months and filleted by hand. A benchmark for the category.

Product Details

• Origin: Santoña, Cantabria, Spain
• Net weight: 48 g
• Drained weight: 28 g
• Fillets: 6–7 per tin
• Storage: Semi-preserved. Keep refrigerated (0–5°C) and bring to room temperature before eating. Once opened, keep the anchovies covered in oil, refrigerate and consume within 2 days.
• Shelf life: See tin for best before date.
• Consumption: Suitable for general consumption. Not suitable for those with a fish allergy.