Pollastrini di Anzio Spicy Anchovy Fillets in Olive Oil BB (05/2024)


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

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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.


  1. Savoury Snacks With Catz (verified owner)

    These Pollastrini anchovies are a nice balance between fancy and approachable. I’ve been on the lookout for an anchovy that’s nice enough to star on a buttered toast, but not so nice that I feel guilty melting one into a pasta sauce or caesar dressing. This might be the one!

    The olive oil is tinted red from the crushed peppers, but I didn’t notice much heat in the anchovies themselves. Next time I’ll try snagging some of the spices in addition to a fillet to see if I can get some more heat. The really notable thing is the number of fillets: this is an extremely generous tin and a great value.

  2. traceydjohnson1 (verified owner)

    These are so good and beautiful upon opening. There are TON of really pretty pink fillets. I would say these borderline on extreme as far as saltiness goes in the cured anchovies I’ve had BUT tolerable when used to make a caesar dressing, melt into a pasta sauce, etc. There are so many fillets that you can use them in multiple recipes– you’re really getting a lot of bang for your buck here.

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