
Ortiz anchovy fillets
Ortiz hand-trims its anchovy fillets to avoid the ragged edges machine filleting leaves, and salts them more lightly than most Cantabrian houses, which is why the tin needs refrigeration even unopened. That lighter cure lets the anchovy's own flavor lead, best laid whole over toast or draped across a soft-boiled egg.
£9.30 at The Fish Society, four per cent above the usual price.
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