Pickled Anchovies — 540 g tub (50-60 pcs.) | SalazonArte

Tender and juicy pickled anchovies, 540g tub with 50-60 fillets in oil. Ready for an appetizer. Buy online from the Central Market of Valencia.

Best before approximately: 6 months from purchase, kept refrigerated and covered in their oil. The exact date is on the label.

Sharing format: 540 g tub (400 g drained) with 50–60 anchovies — the complete appetizer round for family or friends.
Traditional recipe: fresh anchovies marinated in vinegar and salt, finished in oil — the classic balance of acidity, salt, and smoothness.
Tender and juicy texture, with the characteristic pearly white back of anchovies well-cured in vinegar.
Guaranteed safety: industrial processing with preventive freezing in accordance with anti-anisakis regulations — consume with complete peace of mind.
Ready to serve: open, drain lightly, and serve.
The anchovy's eternal partner: together they form the famous "matrimonio".

Flavor: delicate and fresh, with just the right acidity from the vinegar that enhances – without overpowering – the clean taste of the anchovy.

Texture: tender, soft, and juicy; the fillet melts in the mouth.

Aroma: fresh and marine, like freshly marinated anchovy.

Container: Net weight / drained weight 540 g / 400 g

Energy: 1122 kJ / 270 kcal
Fat: 21 g -of which saturates 2 g
Carbohydrate: 0 g -of which sugars 0 g
Protein: 21 g
Salt: 3 g
Source of high-quality protein. Contains Omega-3 and Omega-6 fatty acids, beneficial for cardiovascular and brain health. Low in carbohydrates

The canonical tapa: on breadsticks or toast, with a drizzle of extra virgin olive oil, minced garlic, and parsley. With very cold beer, it's the national aperitif.

The "matrimonio" (marriage): a fillet of anchovy and one of our '00' anchovies on the same piece of toast — white and brown, the perfect couple. We have both halves.

With good quality potato chips and olives: the holy trinity of the homemade vermouth — zero cooking, maximum results.

In salads: with Valencian tomatoes, spring onions, and black olives; or in a roasted pepper salad.

The house tip: take them out 10 minutes before serving and add the garlic and parsley at home — the freshly chopped touch makes all the difference.

Fresh anchovies prepared according to the traditional Spanish recipe for "boquerón en vinagre": marinated in vinegar and salt, which "cooks" the fish cold, giving it its pearly color and tender texture. Prepared by "El Menú" and selected by SalazonArte for their stall at the Central Market of Valencia.

Keep refrigerated (0–5 °C) at all times — it is a semi-preserved product.
Always keep covered in oil, even after opening.
Once opened, consume within 4–5 days.
Do not freeze at home: it would alter the texture of the loin.

FISH, SULPHITES

Anchovies (fish) (Engraulis encrasicolus), oil blend (sunflower oil 20.4% and extra virgin olive oil 5.1%), wine vinegar (2%), salt