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You can’t just say “anchovies”. The fish is prepared so many different ways, but most people only know them as the salty umami bombs that others put on pizza when they don’t want to share. Anchovies are also available processed like sardines. Sometimes all the explaining in the world can’t communicate what’s in a bite. In a book about foraging mushrooms there was a great example I have never forgotten. All the descriptions and drawings and even photos in the world cannot assure that you’ve communicated the different between a head of iceberg lettuce and a head of green cabbage.…
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fibersides (verified owner) –
Welcome to my house. Anchovies. Let’s go.
Most of us remember the salt cured, crusty strips almost burned into a pizza our wacko uncle ordered.
Was he really a wacko? Or was he not given the opportunity to really taste some serious Anchovy goodness.
You got two choices here from Olasagasti. A quick nod to the family here, they had a fascinating journey from Italy to Spain in producing the delicious fishes we have today.
First the fillets in the little blue box. Yes. Buy them. Yes order a cheese pizza from your favorite place. Yes lay these fillets on your slice. Yes, you have now had one of the best anchovy pizzas you’ve ever had, and don’t forget to dunk that crust in the tin and soak up every bit of that oily goodness. Better yet, just pour it over the slice…yeah, you like that.
OK, now for the Anchovies a la Basque. My goodness. You have a treasure in a tin right here. These are one of my go to tins when I order from Dan here at Rainbow Tomatoes Garden. Whole anchovies, not fillets. Firm texture, meaty and satisfying. You can eat these right from the tin, but if you have some crusty bread, then you get it and eat it right along with these babies. Very firm texture, mild salt flavor, very satisfying as a snack or a meal.
Try out this combination, and you’ll know the difference, but if you want my opinion go for the Anchovies a la Basque (the big blue box) and get satisfied.