Premium Anchovies caught in the cold waters off Northern Spain

ANCHOVIES

Millionnaires

Millionnaires anchovies fillets are packed flat in the tin and bathed in extra virgin olive oil. These premium anchovies are caught in the cold waters off northern Spain. They're salted but not processed in pressure cookers. That's why they're found in the cooler section of supermarkets and other grocery stores and should be refrigerated when opened. The premier line of hand-packed Millionnaires anchovies is a pinkish-red-fleshed fish, never brown. These little fish are tremendously adaptable to a wide variety of culinary purposes. Anchovies in that Sicilian pasta sauce, Caesar salad or on that pizza, anyone? Like their cousins the herring and pilchard, anchovies boast an impressive concentration of Omega3.

Laurena

This is a less expensive offering than the more familiar Millionnaires brand. The picture of the girl on the label echoes historic European food product labels, which often tended to feature pictures of women or girls.

Laurena Anchovy Paste

Comes in a tube and is easy to use.

Made from anchovy fillets and combined with olive oil. Check other brands and you may find they add other ingredients like spices, not as natural a product as Laurena.

While fillets give you a more natural flavour and offer product identification (you can actually see the product in your finished recipe), paste can be used for a smoother textured finish to sauces etc and to control proper flavour levels.

For uses read the inside of our carton or go to our Recipes section.

Additional Info

Anchovies are a semi-preserved product meaning they are not retorted (packed can is cooked in boiling water) like a can of vegetables to preserve them. If a tin of anchovy fillets is retorted, the fillets would lose their shape and turn to mush. For this reason, anchovies are packed in salt to preserve them much like the old pioneer days of salting meat or cod. This method requires that the canned anchovies be kept under refrigeration to help preserve them.

"Life as an anchovie seems so futile I'll probably end up just getting scraped off someone's pizza."

We keep our inventory in refrigerated warehouses across Canada and the retail food stores, by Government regulations, must keep the product in the cooler section of their stores (if not, do not buy it!). This is why you find canned anchovies in the Seafood or Deli section with the fresh, jarred pickles etc. And, this is why you should keep them in your refrigerator (like the label says) when you bring them home even until you use them, in your Caesar salad or on your pizza or in your spaghetti sauce (for other useages see Recipes).

Ever open a tin of Millionnaires or Laurena anchovies and discover fish eggs! Hold on! What you see is not what you get. What looks like little white eggs is really the salt used for preserving the anchovy. Keeping your Millionnaires or Laurena in refrigeration causes the salt to solidify out of the olive oil into its original form. Leaving the product out for five or ten minutes will let the salt dissolve back into the olive oil.