Basque

The anchovy coast and its garlicky oil. 4 tins in stock take to it.

Basque tins point to the anchovy coast and the a la bilbaina treatment, garlic and a gentle chili warmed in olive oil until the oil turns amber. Spoon the fish and its garlicky oil over toast or potato and let the oil do the seasoning. Some 4 tins carry the Basque lean. Nothing here asks for a stove beyond the potato.

The move

Spoon the fish and its garlic oil over toast or pasta.

Mostly, in this set

Anchovy2

Bigeye Tuna1

Sea Bass1

Tins that eat this way

Sea Bass with Garlic and Cayenne Pepper (a la Bilbaina)Artesanos Alalunga→Tuna Fillet with Basque Piperade (Lomo de atún con piperrada)Olasagasti→Anchovies a la BasqueOlasagasti→Cantabrian Anchovy Skewers GildasConservera Delgado→