Grøndal's anchovies, in collaboration with Pujado Solano

Grøndal's anchovies are produced in the northern Spanish town of Santoña, in Cantabria. In addition to anchovies, at Grøndals we also get olives filled with anchovies, anchovy tapenade, mussels in escabeche, mussels in hot sauce and cockles from our northern Spanish canner Pujado Solano.

Anchovy

Ansjoser

3 pieces. Salted anchovy fillets in olive oil

135 kr

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3 pieces. Salted anchovy fillets in olive oil

135 kr

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Clam

Muslinger

Mussels in escabeche

39 kr

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Mussels in escabeche

39 kr

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Sold out

Oliven

Stuffed olives with anchovies

39 kr

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Stuffed olives with anchovies

39 kr

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Tapenade of anchovies, olives and capers

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Tapenade

of anchovies, olives and capers

65 kr

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Tapenade of anchovies, olives and capers

65 kr

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Anchovy

Ansjoser

3 pieces. pickled anchovy fillets in olive oil

135 kr

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3 pieces. pickled anchovy fillets in olive oil

135 kr

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Anchovy

Ansjoser

Anchovy fillets in organic extra virgin olive oil

98 kr

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Anchovy fillets in organic extra virgin olive oil

98 kr

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Clam

Muslinger

Mussels in hot sauce

39 kr

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Mussels in hot sauce

39 kr

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Sold out

Små hjertemuslinger

Mussels in lightly salted brine

86 kr

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Mussels in lightly salted brine

86 kr

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GRÖNDAL'S ANCHOVIES

Probably the world's best anchovies

Our partner Pujado Solano produces some of the world's best salted anchovies. But they are also skilled at producing pickled anchovies, also called anchovies or anchoa boquerones. The anchovy is a small fish in the Engraulidae family, with more than 140 species in 17 waters, which prey on everything from salmon to halibut. And yes, it has also been known for being a dirty fish in the industry - but that is a shame and a shame.

The small fish with the big taste

Because the anchovy is a fat and rich fish, with lots of umami waiting when it is salted. Thanks to the current owner's mother, Olga, and her tenacious craftsmanship, Grøndals today has the privilege of serving some of the world's best anchovies. Because it is the mother's tireless work and craftsmanship that to this day forms the framework for anchovy production at Puado Solano.

A family story and business

Olga's family originally ran a fish shop in Barcelona. In the early 1980s, Olga's mother started cleaning and filleting salted anchovies for customers. Like all start-ups, it began in the humblest of ways, which for Olga's mother meant in the private kitchen when the children were tucked up. The story goes that Olga's mother was so famous for her anchovies that she both salted them herself, and that the children soon got an anchovy knife in their hands and helped out after school.

The fish shop was sold to follow the dream of anchovies

At the end of the 1980s, the anchovy production was so full that they decided to sell their fish shop and then put all their efforts into producing the beautiful anchovies. What we know today as Pujado Solano, which today is located in the northern Spanish town of Santoña. In addition to anchovies, at Grøndals we also get olives filled with anchovies, anchovy tapenade, mussels in escabeche, mussels in hot sauce and cockles from our northern Spanish canner Pujado Solano.

Back to product overview

Grøndal's anchovies, in collaboration with Pujado Solano

Order now

Order now

Order now

Order now

Order now

Order now

Order now

Order now

Probably the world's best anchovies

The small fish with the big taste

A family story and business

The fish shop was sold to follow the dream of anchovies

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