anchoa

Try the anchoa, a hand-filleted anchovy from Spain's Cantabrian coast served on crisp flat toast with smoked-tomato sorbet: a burst of warm saltiness dancing on your tongue with a splash of cold sweetness.

After Hours: Melbourne Chip Rolley 2009

I'll take your word for which anchoa are the best!

In praise of Spanish oil-packed anchovies 2005

Another favorite is to lay one anchoa fillet beside one fillet of a boquerón, the white anchovy marinated in vinegar, on top of a thin slice of toasted baguette.

In praise of Spanish oil-packed anchovies 2005

If you have never liked the taste of anchovies, the bocarte or anchoa del Cantábrico, more widely available than those from L'Escala, will be a revelation.

In praise of Spanish oil-packed anchovies 2005

A suggestion to improve a good (but not outstanding) anchoa is to let the can warm out of the fridge (as a half-preserve, they have to be kept refrigerated) and then discard the olive oil included in the can and drizzle them with the best extra virgin olive oil you can afford.

In praise of Spanish oil-packed anchovies 2005