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.
Amanda Pearson (verified owner) –
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.