Produced in Portugal, La Gondola Anchovies are some of the world’s best; full of flavour, depth and with that beautiful pink hue typical of fine anchovies.
If your history with anchovies has so far been limited to dry, salty and hairy grey lumps baked onto a pizza, or thin, fishy-smelling brown fillets pulled from an oil-filled bottle, then you’ve never properly experienced this magnificent fish.
Bright, complex and rich with umami, quality anchovy fillets should be plump, pink-hued and only subtly salty, and shouldn’t leave you with a ‘fishy’ aftertaste.
La Gondola have been producing sustainably caught tinned fish since 1940, emphasising quality over quantity and embodying Portugal’s reputation as a producer of exceptional seafood products.
Pulled from the best anchovy grounds on the Spanish Cantabrian Coast and packed in extra virgin olive oil, La Gondola anchovies– like their sardines and range of fish pates– exemplify fine produce respectfully handled.
Enjoy La Gondola anchovies on crostini, stirred into a pasta sauce, chopped through a compound butter or blended into a rich bagna cauda (Italian anchovy dip).
We love them most laid on a vibrant bruschetta of ripe tomatoes, buffalo mozzarella and a slight drizzle of extra virgin olive oil.