Best Anchovies

  • Case of twelve, 2-ounce cans with pull-top lids (total of 24...
  • Hand filleted and hand packed in pure cold pressed olive oil
  • Non-GMO Project Verified; kosher; low fat
  • Product of Italy
  • Ortiz Anchovy Fillets
  • Packed in oil
  • 95 gram jar
  • One 2-ounce can with pull-top lid
  • Hand filleted and hand packed in pure cold pressed olive oil
  • Non-GMO Project Verified; kosher; low fat
  • Contains 3 x Brown Anchovies in a Small Glass Jar
  • Net Weight = 3.3oz (per jar)
  • Drained Weight = 1.9oz (per jar)
  • Pack of two, 14 ounce cans (total of 28 ounces)
  • Easily sauteed with meat or vegetables, on a salad or added...
  • Ready to eat, convenient for eating out of the tin

The anchovy belongs to the hering-like fish and is a saltwater fish. At the side the slender body is flattened and where the back is dark blue-green, it gradually changes into silver towards the belly. No side line is seen and therefore there is the silvery shiny longitudinal band, which runs along the flanks. In general, anchovies can grow up to twenty centimetres. Anchovies are distinguished into geographical breeds and are found in the Sea of Azov, the Black Sea, the Mediterranean Sea and the North Atlantic from Norway to West Africa. There are important fishing areas off the coasts of Italy, Spain and Portugal. Anchovies are often processed into canned food. Very well known are anchovies, which have been soaked in oil or salt and are then traded as anchovies. Very often anchovy rings or anchovy paste are made from these. In anchovies, the meat has a very intense flavour, which becomes a delicacy when fried.

Our Top Anchovies Pick

Crown Prince Flat Anchovies in Olive Oil, 2-Ounce Cans (Pack of 12)
  • Case of twelve, 2-ounce cans with pull-top lids (total of 24 ounces)
  • Hand filleted and hand packed in pure cold pressed olive oil
  • Non-GMO Project Verified; kosher; low fat
  • Great in salads, sauces, and on pizza
  • Wild-caught; product of Morocco

Drugstore articles: Anchovies Video Guide

Anchovies usually grow to a maximum length of 15 centimetres, in cross-section they are rather oval and the mouth is very pointed. The anchovies feed predominantly on plankton. They are caught usually in the Mediterranean and this mainly with Ringwadennetzen. To a lesser extent, they are also caught with bottom-set and trawl nets. Swarms are often lured to the surface of the water and this with lamps and then they go to the fishermen in the net. The meat is relatively dark when raw and therefore anchovies belong to the so-called blue fish. Compared to sardines in meat, anchovies are softer, juicier and fatter. Anchovies are often fried, grilled or fried. The salting of anchovy fillets is also a tradition in Italy. It is preserved and cooked by fermentation, with the quality and taste constantly improving during storage. According to the EU regulation, anchovies must always be frozen before further processing to ensure that the pests are safely killed. Many fish lovers shy away from the work of filleting and gutting. Also the small fish should always be excluded for the preparation, because there are also here a few parts which are not edible. The anchovies are real aroma dispensers and just a few fish are enough to give the dishes a special finesse. In general, the anchovy is called the little sister of the sardine and there are soft-streamed fins, the symmetrically forked caudal fin and only one dorsal fin. Wide spawning-hikes are undertaken by the types of the family and some rise also in rivers. They are rather rare in the North Sea and also occur in the Black Sea, the Mediterranean Sea and the Moroccan Atlantic coast. They are fished with open water nets, purse seines and drift nets and they often occur in large swarms. The fish have a clearly subordinate mouth and the back is dark. Just a few spicy fish are enough to give tomato sauces, salads or green sauces a special finesse. There are anchovy fillets in the pickled salt and also in oil. In salt the anchovies have a much more intense taste. Anchovies in oil generally only need to be drained.










TOP 5 Anchovies Bestseller

Crown Prince Flat Anchovies in Olive Oil, 2-Ounce Cans (Pack of 12)
  • Case of twelve, 2-ounce cans with pull-top lids (total of 24 ounces)
  • Hand filleted and hand packed in pure cold pressed olive oil
  • Non-GMO Project Verified; kosher; low fat
  • Great in salads, sauces, and on pizza
  • Wild-caught; product of Morocco
Amore - Italian Anchovy Paste, (2)- 1.6 oz. Tubes
  • Product of Italy -- All Natural Ground Paste of Sicilian Anchovies, Sunflower & Olive Oil
  • Mix with Amore Garlic Paste, Fresh Lemon Juice, Olive Oil and Parmesan for a Traditional Caesar Salad Dressing
  • Combine with Amore Tomato Paste, Capers and Olives for a Simple Puttanesca
  • Use in Soups, Sauces, Sandwiches... Make Healthy Dishes Taste Delicious!!
  • (2)- 1.6 oz. Tubes
Crown Prince Flat Anchovies in Olive Oil, 2-Ounce Can
  • One 2-ounce can with pull-top lid
  • Hand filleted and hand packed in pure cold pressed olive oil
  • Non-GMO Project Verified; kosher; low fat
  • Great in salads, sauces, and on pizza
  • Wild-caught; product of Morocco
Nettuno Salted Anchovies – Cetara, Campania, Italy - 14.8 oz
  • A glass jar of 420 gr - 14.8 oz
  • From the small fishing village of Cetara on the Amalfi Coast
  • Wash in cold water and debone before using in all recipes calling for anchovies
  • Plump meat and intense Mediterranean flavor; same producer from Cetara that makes Nettuno Colatura, "anchovy sauce"
  • Caught seasonally and packed in sea salt and water
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