Five of a Kind: Anchovies

Ortiz boquerones

These silky-textured white anchovies (which are preserved in vinegar and oil soon after being caught, rather than being salted and aged) possess a sharp citrus punch. The garlicky marinade and bright flavour would go well chopped through a salad or as part of a tapas spread.

$16.99 for 110gm, harrisfarm.com.au

Olasagasti Cantabrian anchovies

A favourite with chefs, these clean, salt-forward bites are a great all-rounder anchovy to keep in the pantry for entertaining. Olasagasti (in their words, “hard to say but easy to eat”) anchovies would go beautifully atop oxheart tomatoes with a crack of pepper or served in a classic Caesar salad.

$12 for 48gm, pnvmerchants.com

Conservas Nardin smoked anchovies

At this family-owned Sicilian fishery, the fine art of salting and preserving anchovies is overseen by just 20 master canners. This particular line is imbued with a gentle smoked flavour reminiscent of smoked ham or trout. You’ll also find these delicate beauties on the menu at Pellegrino 2000 and Saint Peter.

$18.50 for 100gm, gourmetlife.com.au

Pujadó Solano Anchovy fillets

These plump, well salted anchovies have beautifully textured fillets. Balancing saltiness with a full-bodied umami flavour results in one of the best anchovies to eat on its own. A sublime example of why anchovies are the perfect summer snack.

$12.50 for 50gm, gourmetlife.com.au

Conservas Angelachu

Firm but forgiving, tender and meaty, these Cantabrian anchovies are immaculately presented in the tin, and the taste matches. Each anchovy fillet packs huge flavour, with the skin entirely removed and an even rosewood pink hue that makes them ideal to serve simply with bread as an impressive entrée.

$40 for 115gm, vicsmeat.com.au

Author Jordan Kretchmer News Editor

A former ballet teacher turned writer, Jordan got her start in the media industry documenting Sydney’s music and nightlife scene, writing for Time Out Sydney, The Guardian and Broadsheet. She soon realised she preferred food to festivals and embarked on learning as much as she could about the hospitality industry. In 2019 she joined Gourmet Traveller as a writer, where she’s tasked with finding the hottest new restaurant openings, hotels worth checking in to and snacks worth seeking out. With a robust appetite for learning about the intricacies of food and how we use it as an expression of human culture, Jordan loves eating food as much as she does cooking it. She also loves a good chat about how to make the perfect sandwich, what’s the best chip or where to find the best seafood pasta on the planet.

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Magazine Issue: January 2023