{"product_id":"olasagasti-anchovies-donostiarra-style","title":"Olasagasti Anchovies, Donostiarra Style","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAnchoas a la Donostiarra from Olasagasti — a traditional Basque preparation that is genuinely different from any other anchovy product on the UK market. These are not the salt-cured anchovy fillets that most kitchens know, and they are not the vinegar-marinated white \u003cem\u003eboquerones\u003c\/em\u003e of Spanish tapas bars. They are whole fresh Cantabrian anchovies (\u003cem\u003eEngraulis encrasicolus\u003c\/em\u003e), lightly fried in olive oil with a clove of garlic and a single cayenne pepper, then packed in their own marinade of olive oil, wine vinegar and salt. The result is a soft, savoury, mildly piquant fish with a clean acidic lift — the dish you would order at a terrace bar in the port of San Sebastián, in a tin.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe recipe is named for Donostia, the Basque name for San Sebastián, where the preparation originates. Olasagasti has been working with fresh Cantabrian fish since 1929, sending small inshore boats out into the Bay of Biscay during the spring anchovy season and preparing the catch by hand at their cannery in the Basque Country. One small detail that matters: the tin is deliberately not packed tightly to the brim. Olasagasti use a larger format than competitors so the anchovies have room to move within the marinade — properly bathed in oil, garlic and cayenne, rather than crushed against each other. The oil that remains in the tin after the anchovies are eaten is a finished cooking medium in its own right, suitable for sautéing vegetables, dressing pasta or finishing a piece of grilled fish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Olasagasti, Basque Country, Spain\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Cantabrian anchovy (\u003cem\u003eEngraulis encrasicolus\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStyle:\u003c\/strong\u003e \u003cem\u003eA la Donostiarra\u003c\/em\u003e — fried in olive oil with garlic and cayenne, packed in marinade\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Anchovies 53% (\u003cem\u003eEngraulis encrasicolus\u003c\/em\u003e), olive oil 45%, garlic, cayenne pepper, wine vinegar, salt\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 120g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish · Sulphites (in wine vinegar)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry place. Once opened, refrigerate and consume within 3 days.\u003c\/p\u003e","brand":"TINNED FISH MARKET","offers":[{"title":"Default Title","offer_id":55652978000257,"sku":"OLAANCDON","price":6.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/OlasagastiAnchoviesalaDonostiarra_Basque_FINE_WILD.jpg?v=1778945614","url":"https:\/\/www.fineandwild.com\/products\/olasagasti-anchovies-donostiarra-style","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}