Olasagasti Cantabrian Anchovy Fillets in Olive Oil


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Where it's from: Cantabrian Sea, Spain

Producer: Matteo Orlando | Olasagasti

Salt bombs – away! Wow, a tsunami of salt gives way to a concentration of tart, umami, reminiscent of jammy tomatoes (which they would make an excellent pairing with).

What's Inside?

Ingredients: Anchovies, olive oil, salt

What you get: One 4.2oz (120g) tin

Why We Love It

Fresh anchovies from the Cantabrian Sea are fished during the spring, from March 1st to June 30th, in the traditional Basque Country fishing. In this period the anchovies are at their best, with an excellent balance between meat and fat.

How To Eat It

A caesar salad’s dream. A puttanesca’s paradise. Perfect for seasoning and adding depth to any sauce, dressing, spread, and so on.

About Olasagasti

Conservas Olasagasti likes to say they’re rooted in two seas: The Mediterranean and the Cantabrian. Olasagasti founder Salvatore Orland (affectionately known as Nonno) arrived in Spain via Sicily in the late 19th century and was part of a group of Italian pioneers who introduced ancient preservation techniques to the Cantabrian coast. After more than 100 years and four generations of the family at the helm, Conservas Olasagasti continues to produce the highest quality tinned fish using traditional, artisanal methods.

Olasagasti is focused on sustainable fishing practices with traditional gear. With an overall respect for the Cantabrian Sea, they aim to create the best possible “inheritance” for their children and future generations. The company is committed to a traceability system that covers all phases of production; identifying the history of each bite from the boat it was caught on to the tin in your pantry. They helped pioneer a quality assurance program, certified by The Spanish Association for Standardization and Certification, and they undergo extensive annual audits to maintain it.

⚠ Prop 65 Warning

Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.


How do I eat/serve tinned fish?

Ideally, you can just eat it straight out of the tin—so long as you're buying high quality products (but that's why you're here, isn't it?). For a simple preparation, you can put it toasted sourdough bread or crackers, with a little mustard and pickled vegetables for some balanced acidity.

There are many ways to enjoy this beautiful tradition, if you're looking for recipe inspiration check out this link for some ideas!

How long will it last once I buy it?

Tinned fish lasts a very long time. We generally say it's best to consume the product by the "Best used by" date printed on the tin for best results, however people have been aging tins for generations. These products are completely shelf-stable and should last at least 3-5 years un-opened!

Why is tinned seafood more "sustainable"?

While not unequivocal, there are definitely environmental benefits to tinned seafood. A few reasons include: Increased traceability, shelf-stable, zero food waste, recyclable materials, and lower-footprint supply chains.

Why is an oyster farm selling tinned fish?

Tinning fish is a time-honored way of preserving seafood at peak freshness that has sustained families for generations; not only on the dinner table, but by providing a stable income to small coastal communities around Europe. At one time, tinned fish was even served to inmates in local prisons and was the main protein source for lower income families along remote coastlines. This history is reminiscent of the popularity of oysters here in the United States during the 19th century, when the abundance of wild oysters gave economic stability and affordable protein to working class families for decades until oyster stocks were depleted.

As an oyster farm, we’re diehard evangelists of the benefits of responsible ocean farming. We see aquaculture as an integral part of our future global food system. With the ability to grow shellfish, we reduce the dependency on wild stocks, decrease the excess of nitrogen in our oceans, and create meaningful jobs in coastal communities. Everybody wins.