Rizzoli Anchovy Fillets in Spiced Sauce


There really isn’t any other product to compare this one to. The spicy sauce is unique in the anchovy world, and unique in the tinned fish world. It is made from vinegar, tuna, wine, mustard, spices, carrots, onions and bit of sugar and salt. It’s a bit more spiced than spicy, but wow is it good.

This product is shelf-stable and does not need to be stored under chill. Once opened, you will need to refrigerate, however, and it’s recommended that you consume within 7 days.

90g (3.17 oz) tin

In stock

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Ingredients: Anchovies, extra virgin olive oil, vinegar, tuna, wine, sugar, mustard, spices, carrots, onions, 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.

In this particular case, the spices contain no real heat, but are not of the traditional “bay/clove/carrot” variety, either. Still, we are correcting to “Spiced” because it is not what are calling “Spicy”.


  1. Hream McDan (verified owner)

    Very unique. For me, it’s 3.5 stars out of 5 … high quality anchovies, high quality sauce that was fun to try. In the right recipe, I can easily see bumping up that score significantly.

    Absolutely & definitely, this is *not* an eat-straight-from-the-tin item and it needs to be *in* something. What exactly is that … something? Not sure. I tried mine over rice and it was solid but not great. I imagine this really needs to go over pasta, as the sauce in this tin would mix wonderfully with a tin bit of marinara – not too much or else you’d lose the nuance of the sauce. Maybe on pizza, if you used some of the oil on the crust as well?

    Spiced not spicy is a great descriptor. I did enjoy the sauce quite a bit. And to be sure, yes, these are salt-cured and extremely salty. If you have a special dish that needs a special salty/anchovy ingredient where you can leverage this sauce, then look no further. You’ve found it.

  2. jwin74 (verified owner)

    Got these for a pregnant woman who wanted to consume more healthy Omega-3 without the heavy metals risk of large fish. I really loved these and so did she, even though she did not think she was into anchovies or tinned fish. Definitely not spicy, I thought of it as almost fruity, and she said “festive”.

  3. Doug Westney (verified owner)

    I used these In a puttanesca sauce, in a Ceasar salad and on pizza. At one from the tin and was pleased with the taste. Not a fish to be consumed on its own. I found this to be a much better quality than the cheap supermarket products. Really great for cooking.

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