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Spicy White Anchovies

Spicy White Anchovies

Plump and spicy.

By this point in the tinned fish renaissance, most folks realize anchovies are worth their salt (even the unsalted ones), so to speak. There are good reasons why anchovies got a bad reputation, but I like to think those days are behind us...as long as you're shopping in the right places.

So let's not waste time talking about what these anchovies are not (shriveled and salty) and focus on what makes this tin of slightly spiced little fishes so tasty. First off, they're packed in extra virgin olive oil instead of salt. That's key for the texture and flavor of the fish. Salt expels moisture, but olive oil helps trap it inside so these filets are plump and toothsoome, not dry and chewy. The oil seems to be pulled into the fish flesh, making it silky smooth and wonderfully pleasant on the tongue.

Secondly, the flavor is far more enjoyable than normal fare. It's been spiked with a touch of vinegar, chiles and sweet bell pepper giving the fish a bite of spice. Ready to enjoy as is: simply pop the tin and serve its contents on a dish with a squeeze of lemon, a drizzle of olive oil for extra measure, and some crusty bread to sop it all up.  

Spicy White Anchovies

P-SAN 4.2 oz tin
Current Price $13
Ships for flat rate

More to learn

Sardines and anchovies are two foods that, at least in America, share a strange combination of fascination, scorn, passion and obscurity. Since you can go years without seeing an anchovy article or a sardine TV show thought I’d spend a little time explaining a bit about them. Anchovies first. The Mediterranean is the traditional— and […]

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