Anchovies
Ortiz Anchovies are carefully prepared and filleted, one by one, and are caught during the spring fishing season and freshly processed in order to maintain their full flavor. They are then aged in barrels with salt for a minimum period of 6 months. Once at their best point of maturity, they are hand-filleted one at a time and then packed in olive oil or salted. Anchovies from the Engraulis encrasicholus species are the most popular in the world. Thanks to this careful traditional preparation process, we get a premium anchovy with a compact flesh and rich flavor.
Large Anchovies with a fleshy and firm texture, packed in olive oil. Master anchovy processors prepare the fresh anchovies with a compact ...
These Anchovies have an unmistakable flavor thanks to the way they are prepared, using a traditional process identical to that of anchovies ...
Anchovies 'en salazón' (in salt) are the perfect way to prepare anchovies to your liking. They are packed fresh, with very little ...
Combining the intense flavor of the capers with that of the Anchovies makes for an exquisite and original snack. Master anchovy processors ...
Besides our commitment to traditional and environmentally friendly fishing techniques, we make an Anchovy prepared with extra virgin olive oil from organic ...
Exceptional quality sizes to satisfy the most expert palates. These Anchovies stand out for their meatiness and aromatic flavor. An exceptional product, ...
The Anchovy belongs to the Engraulidae family. Anchovies are a migratory fish, and they travel thousands of kilometers throughout their life in search of food. At Conservas Ortiz we fish the highest quality Cantabrian Anchovies.
Anchovies occupy a place of honor in the kitchen, not only for their delicious flavor and versatility, but also because they possess several unique properties. They are rich in omega 3 fatty acids, vitamins and minerals, making them a perfect ingredient for a healthy diet.
The time when a fish is in the best conditions of size and taste to be caught is known as the fishing season. The best time to fish anchovies is in spring, between the months of April and May.
Respect for the fishing season is fundamental to ensure the future of the species. This way we guarantee their survival and we are certain that the fish that reaches our table is always the highest quality possible.
Our great respect and love for the sea leads us to firmly believe in traditional fishing methods. At Conservas Ortiz, we have been committed for 130 years to methods that do not harm the marine ecosystem, respect the natural environment, and maintain the species’ population levels.
Pursainers are used to fish our Anchovies. This is a traditional technique of selective fishing, by-catch, where the fish suffers less, resulting in a higher quality product.
Anchovy, a flavor packed with Umami
Have you heard of the fifth taste? Umami is a common term in top chefs’ kitchens. This Japanese word, which means delicious flavor, is very present in anchovies. Its intensity and versatility make it an ingredient capable of enhancing many dishes, including meat, pasta and pizzas. Add it to your recipes as a final touch to the dish to enjoy all its flavor.
