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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.
Amazing on Roast Lamb, in a Spaghetti Puttanesca or just on toast. Pay a little less for these pieces versus the fillets but know that these are some of the best anchovies there are.
| Nutrition - | Per 100g |
|---|---|
| Energy | 855 kJ / 204.3 kcal |
| Fat | 10.7g |
| of which saturates | 1.7g |
| Carbohydrate | 0g |
| of which sugars | 0g |
| Protein | 27g |
| Fibre | |
| Salt | 14.8g |
| * 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.
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