Anchovy & Boquerón Gildas — Gourmet Banderillas 800 g

Anchovy and boquerón gildas, the perfect aperitif pairing. Tub of 25 banderillas ready to serve. From Valencia's Mercado Central. Buy online.

Ideas to enjoy them

• Ready to serve, well chilled, with your aperitif.
• They pair beautifully with a board of pickles.

Storage

This is a semi-preserve: keep it refrigerated (0-5 ºC). Once opened, keep the banderillas covered in their oil.

Consume preferably before the date indicated on the package (approximately 4-6 months).

"Matrimonio" style: combines salted anchovy and anchovy in vinegar on the same skewer, the two great flavors of the sea in a single bite.

Ready to serve: no preparation required; serve cold, directly from the tub.

Generous format: 25 units (800 g), designed for sharing — the equivalent of a full round of appetizers for 6–8 people.

Preserved in sunflower oil, which protects the product and maintains the juiciness of each piece.

Selected by SalazonArte, specialists in salted and pickled products at Valencia's Central Market.

Flavor: intense and balanced. The deep saltiness of the anchovy contrasts with the fresh, acidic notes of the pickled anchovy; the pickled spring onion and pepper add a sweet and sour undertone that rounds out the dish.

Texture: firm yet juicy — the firm flesh of the fish against the fleshy olive and crunchy spring onion. A complete bite in a single 'banderilla'.

800 gram tub
25 skewers approx.
Presented in sunflower oil, ready to eat
"El Menú" brand

Average values per 100 g
Energy: 667 kJ / 157 kcal
Fat: 12.2 g — of which saturates: 1.89 g
Carbohydrate: 2 g — of which sugars: <1 g
Protein: 9.9 g
Sodium: 1.06 g
Omega-3: 0.37 g
Omega-6: 2.44 g

The quintessential appetizer: served cold with red vermouth, ice-cold beer, or a dry Valencian white wine. They also work wonderfully with cava or fino.

Boards and snacking: an ideal complement to cheese, cured meat, and canned goods boards.

Express tapa: on a slice of toasted bread with a drizzle of extra virgin olive oil.

Signature touch: chopped over salads, Russian salad, or esgarraet for a salty, pickled kick.

House tip: take them out of the refrigerator 10 minutes before serving so the oil regains fluidity and the flavor is fully expressed.

Cantabrian Fish
-A Basque-inspired recipe—the gilda was born in San Sebastián's bars in the 1940s, named after the Rita Hayworth film—selected and offered by SalazonArte, a company that has been selling salted fish, pickles, and appetizers at Valencia's Central Market for years.
Made with selected fish (anchovy and white anchovy) and pickles.

Keep refrigerated between 0 °C and 5 °C.
Keep covered in oil at all times, even after opening the package.
Avoid prolonged exposure to light and heat sources.
Once opened, consume within 4–5 days.

FISH (anchovy) and SULPHITES (sodium metabisulphite). May contain traces of crustaceans and/or molluscs.

Sunflower oil (40%), anchovy-stuffed olives (25%) (green olives, water, salt, pepper paste (pepper, water, stabilizers: alginates, calcium chloride, thickener: guar gum, preservative: potassium sorbate and acidulant: citric acid), anchovy paste (fish) (10%) (green olives, water, anchovy paste (anchovy, salt and stabilizer: sodium alginate), salt, flavor enhancer: monosodium glutamate, acidulants: citric acid and ascorbic acid as antioxidant and preservative: potassium sorbate)), pickled spring onion (14%) (spring onion, water, preservative: acetic acid, salt and preservative: sodium metabisulfite (sulfite)), marinated anchovy fillet (fish) (11.5%) (anchovy, vinegar and salt), pepper (6%) (red pepper, water, salt, acidulant: acetic acid and preservative: sodium metabisulfite (sulfite)) and anchovy fillets (fish) (5%) (anchovy and salt).