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Anchovy Fillets in Oil
Salt-Cured South Atlantic Anchovy
For the pantry shelf that finishes a dish — pasta, toast, anything that needs salt and depth
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Anchoíta of the cold South Atlantic, cured in salt for months, filleted by hand, covered in oil.
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Rich, salt-cured anchovies bring a deeply savory bite to bread and butter, tomato salads and pizza. Mash a little into a dressing or warm through olive oil at the start of a pasta sauce. A small amount seasons the whole dish.
How to use it
Melt a fillet into warm oil at the start of a tomato sauce, lay two over butter on good bread, or chop one into a dressing that needs depth. One fillet seasons a whole pan.
Ingredients
Anchovy fillets (Engraulis anchoita), oil, salt. Final panel follows the producer’s recipe.
Semi-preserved. Salt-cured anchovies are not cooked in the tin — that is why they taste the way they do. They live in the fridge, not the pantry.
Specifications
Size90 g (3.2 oz) jar
Price$14
SodiumHigh — salt-cured
HeatNone
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