Additional information
Packsize | 50/4 GR, 8.8 OZ |
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Here, we introduce a small jar of squid (cuttlefish) ink! This is great if you are a lover of dishes like ‘Arroz Negro’ (black rice) and ‘Chipirones en su tinta’ (squid in ink) or if you need it for catering purposes.
Our anchovies have a distinct flavor and are useful as a flavoring ingredient. They are packed into barrels consisting of alternate layers of Anchovies and salt and weighted. They are cured for up to 6 months, then trimmed and packed in olive oil.
When most people think of anchovies, they think of long, silver or brick-colored strips of salty, tiny fish spread out over a pizza or Caesar salad. But they would also be surprised to learn that anchovies work their way into a number of dishes in the same way you would use a spice or seasoning, not as a topping. Because anchovies break down when heated, they can easily be incorporated into a number of sauces and dips, such as Louisiana remoulade sauce, Italian bagna cauda or the kitchen staple of Worcestershire sauce. Used in this manner, anchovies offer a boost of flavor, without adding a fishy undertone.
Our anchovies have a distinct flavor and are useful as a flavoring ingredient. They are packed into barrels consisting of alternate layers of Anchovies and salt and weighted. They are cured for up to 6 months, then trimmed and packed in olive oil.
Our jarred anchovies are cleaned and packed in salt barrels for up to 6 months. They are then filleted, trimmed for consistent size and packed in olive oil. The product is not cooked, it is semi-conserved and will continue to cure in the jar.
When most people think of anchovies, they think of long, silver or brick-colored strips of salty, tiny fish spread out over a pizza or Caesar salad. But they would also be surprised to learn that anchovies work their way into a number of dishes in the same way you would use a spice or seasoning, not as a topping. Because anchovies break down when heated, they can easily be incorporated into a number of sauces and dips, such as Louisiana remoulade sauce, Italian bagna cauda or the kitchen staple of Worcestershire sauce. Used in this manner, anchovies offer a boost of flavor, without adding a fishy undertone.