Olasagasti Anchovy Fillets in Olive Oil
Since the early 1800's the descendents of the Olasagasti family have pioneered salting techniques in the Spanish Basque country. These anchovies are a seasonal product, caught every Spring and minimally cured before being tinned in high quality Spanish olive oil. The flavor is nothing like more heavily preserved anchovy, and is very low in salt content and not overwhelmingly "fishy" whatsoever. They are extremely mild and delicate with an obvious aromatic of freshness. Great for a simple snack or in applications that call for anchovy, where a more understated flavor is desired, while retaining the umami and oceanic qualities. 48g tins. Anchovy fillets, olive oil, salt.