3 pieces. pickled anchovy fillets in olive oil

3 packs of sour Umami bombs in olive oil - anchovies boquerones are a northern Spanish delicacy and classic, so should be found in every bar. The anchovies are gently cleaned, after which they are raw pickled for 48 hours in a brine of white wine vinegar, salt and olive oil. After pickling, they are canned with fresh olive oil.

(SHOULD BE STORED IN A FRIDGE 5 C. See more here )

In northern Spain, anchovy boquerones cannot be avoided, and rightly so for these anchovies are a very special delicacy and local specialty!

The anchovies are raw marinated shortly after catching in a wonderful mixture of quality olive oil and lovely fresh wine vinegar from Rioja. The pickled anchovies are of course created at the fantastic Pujado Solano, with the best craftsmanship. A collaboration we at Grøndals are very proud of. The perfect ingredient for fresh spring salads and vegetable dishes.

Sustainable anchovies from Spain are pure umami, acids and healthy fatty acids. Traditionally fished with nets in Biscay and packed in BPA-free cans.

The anchovies from Pujado Solano are a sustainable umami bomb. The fat, flavorful fish are cleaned, salted and marinated according to a secret recipe from Milagros Solano, one of the founders of the company. They are less salty and more fresh and plump than the anchovies you usually get, which is a tradition in the area where they are fished and produced. The fish is full of healthy fish oil and omega-3 fatty acids, has no heavy metals and the incredible, balanced taste has to be tried before it is believed. They are perfect for rounded and delicate tapenades, as flavors in soups and stocks, as an extra facet in marinades or just directly on fresh bread. ---

Facts