Don Bocarte Anchovies

Name: Don Bocarte Anchovies
Brand: CLASSIC FINE FOODS
SKU: BF120V12
Price: 27.00 GBP
Availability: InStock

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£27.00

Net: 100g (10–12 fillets per tin) Bay of Biscay, Cantabria, Spain Minimum 8-month maturation

Cantabrian anchovies from Don Bocarte — caught in the Bay of Biscay during the short April–June season, hand-salted, aged for a minimum of eight months, and hand-filleted into large, firm, rose-brown fillets packed in extra virgin olive oil. The benchmark for what an anchovy should taste like.

Don Bocarte Anchovies

£27.00

Cantabrian anchovies (Engraulis encrasicolus) from Don Bocarte — hand-salted, aged for a minimum of eight months, hand-filleted, and packed in extra virgin olive oil. These are the anchovies against which all others are measured. The fillets are large, firm, and a deep rose-brown colour, with a savoury depth and clean salinity that bears no resemblance to the thin, aggressively salty anchovies most people are used to. If you have ever dismissed anchovies, these are the ones that will change your mind.

The anchovy season in the Bay of Biscay runs from April to June — a narrow window during which the fish have their highest fat content and swim closer to the surface to spawn. Don Bocarte's fish are caught during this period and salted as quickly as possible after landing to control exactly how much salt the flesh absorbs. The fish are layered in barrels with salt between each level, then pressed to remove fat before being transferred to maturing cellars. Temperature and humidity are carefully controlled throughout the ageing process, which runs for a minimum of eight months — the time needed for the characteristic Don Bocarte aroma and flavour to develop fully.

After maturation, each fish is cleaned and filleted by hand by skilled staff, producing fillets that are completely bone-free and uniform in appearance. They are then packed in extra virgin olive oil. The result is a product with a clean, intense umami character, a smooth texture, and none of the harshness or excessive saltiness that defines lesser anchovies. Each 100g tin contains approximately 10–12 fillets.

Producer: Don Bocarte, Cantabria, Spain

Ingredients: European anchovy (Engraulis encrasicolus) (fish), extra virgin olive oil, salt

Storage: Store in a cool, dry place. Once opened, keep refrigerated, submerged in oil, and consume within 3–4 days.

Net: 100g (approx. 10–12 fillets)

Allergens: Fish (anchovy)

These anchovies are ready to eat straight from the tin. Lift the fillets out gently with a fork — they are delicate and will tear if handled roughly. Let any excess oil drip off, or use the oil from the tin as a dressing (it carries the anchovy flavour and is excellent drizzled over bread or salads).

The simplest and most traditional way to serve them is on their own — draped over good bread, with nothing more than a thread of extra virgin olive oil. In the Basque Country, they are often served on small toasts (pintxos) with a slice of roasted red pepper or a strip of guindilla chilli.

They also work as a component in wider dishes. Lay fillets over a burrata or buffalo mozzarella with tomatoes and olive oil. Drape them across a salade niçoise. Melt them into a warm bagna cauda for dipping raw vegetables. Use them on pizza — add after baking, not before, so they stay intact. Wrap a fillet around a caper or a green olive for a one-bite canapé.

In cooking, a single fillet dissolved into hot olive oil at the start of a pasta sauce, a braise, or a dressing will add a deep savoury backbone without any identifiable fish flavour — this is one of the most useful things an anchovy can do.

Once opened, transfer any remaining fillets and their oil to a small airtight container, ensure they are submerged, refrigerate, and use within 3–4 days.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Cantabrian anchovies (Engraulis encrasicolus) from Don Bocarte — hand-salted, aged for a minimum of eight months, hand-filleted, and packed in extra virgin olive oil. These are the anchovies against which all others are measured. The fillets are large, firm, and a deep rose-brown colour, with a savoury depth and clean salinity that bears no resemblance to the thin, aggressively salty anchovies most people are used to. If you have ever dismissed anchovies, these are the ones that will change your mind.

The anchovy season in the Bay of Biscay runs from April to June — a narrow window during which the fish have their highest fat content and swim closer to the surface to spawn. Don Bocarte's fish are caught during this period and salted as quickly as possible after landing to control exactly how much salt the flesh absorbs. The fish are layered in barrels with salt between each level, then pressed to remove fat before being transferred to maturing cellars. Temperature and humidity are carefully controlled throughout the ageing process, which runs for a minimum of eight months — the time needed for the characteristic Don Bocarte aroma and flavour to develop fully.