Pollastrini di Anzio Spicy Anchovy Fillets in Olive Oil

Name: Pollastrini di Anzio Spicy Anchovy Fillets in Olive Oil
SKU: 25550
Price: 11.50 USD
Availability: InStock

$11.50

The only thing better than a high quality salt-cured anchovy fillet is one with red pepper added. If you don’t like these, we probably can’t be friends.

This product is semipreserved, and should be kept cool during storage. Consume within a year of purchase for highest quality.

Move over everyone else, this is the best value out there in the world of salt-cured anchovy fillets. But there’s a lot in this tin, so be prepared to share or store them after opening. Best way to store them is to remove them from the tin, place them in a small shallow glass container, and completely cover with olive oil (add more if there’s not enough in the tin), then cover the container with a lid or plastic wrap.

100g (3.5 oz) tin

In stock

Categories: Anchovies, Italy, Pollastrini, Tinned Fish - Conservas - Canned Fish and Seafood - Pescados y Mariscos Tag: spicy

Description
Reviews (1)

Description

Ingredients: anchovy (60%), olive oil (40%), red pepper, and salt.

The terms “spiced” and “spicy” are used pretty much interchangeably in the tinned fish world, to mean two different things: with a hot pepper (or hot pepper flavor), and with cloves/bay/carrot/hot pepper. There are many examples of both terms being used to mean both things.

We are so frustrated by how widespread this confusing inconsistent usage is that we’ve gone through our entire product line to correct the incorrect ones such that our description of “spiced” or “spicy” will always indicate which it really is, regardless of the packaging. “Spicy” = with hot pepper flavor. “Spiced” = with the cloves/bay/carrot/hot pepper flavors.

Reviews

Amanda Pearson (verified owner) – February 24, 2023

Very impressive bang for the buck! Large fillets with a noticeable but not overpowering back-of-the-palate heat – if you were using them in something like pasta puttanesca, you’d still probably want to add chile flakes because (to my taste) they aren’t quite spicy enough to carry the heat component on their own. I really enjoyed them in deviled eggs, mashed into butter to top steaks, and for aglio e oilio and they are definitely going on the “will buy again” list.