Mevalco Cantabrian Anchovies in Extra Virgin Olive Oil

Firm, mahogany-coloured and deeply savoury, with a long finish that never tips into harsh. This is what a properly cured Cantabrian anchovy tastes like, and it is a long way from the thin, salty strips that put people off.

Mevalco's anchovies are made with Don Bocarte in Santoña. The fish are caught in spring, salted as soon as they come ashore and matured for months before each one is filleted by hand. Ten to twelve fillets are laid in extra virgin olive oil, which softens the fish and carries the flavour through the tin.

These are built for eating as they are. Lay two or three fillets over cold buttered toast with a drop of the oil. Serve with guindilla peppers and olives as a simple pintxo spread. Drape over a tomato salad or a slice of pan con tomate. Take the tin out of the fridge an hour before eating, so the oil loosens and the flavour opens up.

Per 100 g

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

Allergens: Contains fish. May contain traces of molluscs and crustaceans.

Product Details

• Origin: Santoña, Cantabria, Spain
• Fishing area: Bay of Biscay (FAO 27 VIIIc)
• Net weight: 100 g
• Drained weight: 58 g
• Fillets: 10–12 per tin
• Storage: Semi-preserved. Keep refrigerated (3–5°C) and bring to room temperature before eating. Once opened, keep the anchovies covered in oil, refrigerate and consume within 2 days.
• Shelf life: 12 months from production. See tin for best before date.
• Consumption: Suitable for general consumption. Not suitable for those with a fish allergy.