The Cantabrian anchovy (bocarte) is the gold standard of preserved anchovies. Ortiz catches the fish in spring, when they are fattest, then cures them in salt for 6 to 12 months before cleaning and packing in olive oil. The result is a deeply savoury, silky fillet — far removed from the harsh, overly salty anchovies found in most supermarkets. Used by cooks across Europe and beyond to add depth to almost any dish.
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GFA Evaluation
Ingredients: anchovies, olive oil, salt. Nothing else. The curing process is natural — no artificial preservatives, no additives. What is declared on the label is what is in the tin.
Caught in the Cantabrian Sea during the spring bocarte season. Origin and catch period are documented. The salt-curing and maturing process is traditional and transparent.
Processed in Ondarroa, Basque Country. The anchovy industry is central to the local economy and has maintained traditional craft employment for generations.
Cantabrian anchovy preservation is a protected regional practice rooted in northern Spanish coastal culture. Ortiz does not source from cheaper Mediterranean or Moroccan fisheries and label them as Cantabrian.