Ortiz Spanish anchovies are my favorite,” says la2tokyo. “You have to try a jar at least once. Whether they’re worth the price depends on how much one loves anchovies.” “Absolutely agree, are in the little jar with a fork on the side,” says Delucacheesemonger. “I love them and use the oil they are packed in for dipping fresh artisan breads,” says gryphonskeeper. “I tried them and they were smooth as silk, with a nice not too overly-powerful flavor,” says arktos. “A keeper!!”

“Quality and price are just right with Agostino Recca anchovies,” says Cheese Boy. Novelli agrees: “If I can’t get good fresh anchovies (depends on what was brought in to the dock that day), these are my next ‘go-to’ at the Italian market. They’re a bit pricey, but totally worth it. Not to mention the cans are pretty large, so they can take a while to get through.”

And Axel Heyst likes Consorcio anchovies. “Expensive, and whether they are worth it or not is up to the user.”

Discuss: Anchovies..

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