Cantabrian anchovies (Engraulis encrasicolus) from Don Bocarte — hand-salted, aged for a minimum of eight months, hand-filleted, and packed in extra virgin olive oil. These are the anchovies against which all others are measured. The fillets are large, firm, and a deep rose-brown colour, with a savoury depth and clean salinity that bears no resemblance to the thin, aggressively salty anchovies most people are used to. If you have ever dismissed anchovies, these are the ones that will change your mind.

The anchovy season in the Bay of Biscay runs from April to June — a narrow window during which the fish have their highest fat content and swim closer to the surface to spawn. Don Bocarte's fish are caught during this period and salted as quickly as possible after landing to control exactly how much salt the flesh absorbs. The fish are layered in barrels with salt between each level, then pressed to remove fat before being transferred to maturing cellars. Temperature and humidity are carefully controlled throughout the ageing process, which runs for a minimum of eight months — the time needed for the characteristic Don Bocarte aroma and flavour to develop fully.

After maturation, each fish is cleaned and filleted by hand by skilled staff, producing fillets that are completely bone-free and uniform in appearance. They are then packed in extra virgin olive oil. The result is a product with a clean, intense umami character, a smooth texture, and none of the harshness or excessive saltiness that defines lesser anchovies. Each 100g tin contains approximately 10–12 fillets.

Producer: Don Bocarte, Cantabria, Spain

Ingredients: European anchovy (Engraulis encrasicolus) (fish), extra virgin olive oil, salt

Storage: Store in a cool, dry place. Once opened, keep refrigerated, submerged in oil, and consume within 3–4 days.

Net: 100g (approx. 10–12 fillets)

Allergens: Fish (anchovy)

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