under-10

Ortiz bonito tuna (Thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Elegant fish flavour. Small tuna named "Bonito del norte". Silky textured, hand trimmed & packed. Ortiz white (Bonito del Norte) tuna, Thunnus alalunga, is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Elegant flavour of fish heightened by the sharpness of the vinegar escabeche. Ortiz bonito tuna (Thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. Pale pinky white, low fat with a very delicate flavour, preserved in vinaigrette.

Intense flavour, melting texture. Improve with age. Shimmers of silver skin. Ortiz buy their sardines at auction houses (lonjas) on the north coast of Spain. The fish are carefully beheaded and gutted by hand before being washed and prepared for cooking. They are briefly fried in oil before being tinned in olive oil. A la antigua describes those products on which the silver skin is kept on the fish.

Ortiz bonito tuna (Thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Pinky-fleshed, tender atún claro with a distinct tuna taste. Makes a great empanada. Ortiz Yellowfin tuna (Thunnus albacares) is mostly fished off the west coast of Africa. The flesh is a pinkish red colour and makes excellent eating, being full flavoured but not too strong. It can be used in salads or sandwiches or is the ideal tuna to use in a classic Galician tuna empanada.

Delicate brown anchovies, ideal for big savoury fish hit. 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. Due to their limited production, these delicious anchovies can sometimes be out of stock. But don’t worry! If they're unavailable, we recommend trying our Ortiz Premium Cured Anchovies, 78g Tin or our Ortiz Small Cured Anchovy Fillets, 95g Jar - they're just as irresistible.

Caught and processed on the same day for optimum freshness. Lightly fried in oil. Buttery and tender. These premium sardines are sourced daily from northern Spain’s coastal auction houses and tinned just hours after being caught. Hand-cleaned, lightly fried, and preserved in olive oil, they develop a rich depth of flavour during a four-month marination. With a melting, buttery texture and intensely savoury taste, they’re perfect for tapas platters, artisan sandwiches, or served on toasted bread with piquillo peppers.

Traditional hearty stew, ready in minutes. Tender bonito tuna trim, potato, onions, green peppers. Marmitako is a traditional Basque fisherman's stew from with bonito white tuna, potatoes, onion, tomato, and green peppers. To prepare, place unopened pouch in an uncovered medium-sized saucepan of cold water and heat until boiling. Alternatively empty contents onto a plate, cover and microwave for 2 min.

Intense umami flavour from 6 month barrel cure. Succulent texture. Rinse and fillet at home. 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: Soak the anchovies in cold water for 10 minutes and clean them under running water rubbing the salt off with your fingers. Open the anchovy from the top half of the fish while it is still under the tap. With the help of your thumb, separate the two anchovy fillets. Remove the bone and finish cleaning. 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!