Our anchovies and rollmop herrings are already to eat. Cured in oil or sweet brine and taking little storage care. Another way you can eat the recommended two portions of fish a week.
Our garlic anchovies are fully boned and ready to eat then cured in oil and garlic. Stir into a salad of mixed leaves, tomato, cucumber, sliced radish and sliced spring onions, or stir into cooked pasta or serve as canapes!
2 weight options are available.
Latin name: Engraulis encrasicolus. Source: France.
Allergen information: contains Anchovy Fish.
Best eaten on day of delivery. Alternatively store in a fridge for up to 3 days before eating.
Not suitable for home freezing.
Please do not hesitate to contact us if you have any queries.
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