This family owned cannery in the Basque Country has been inspiring chefs for over 100 years. Their commitment to sustainable fishing, artisan methods, and outstanding flavor set them apart and make them a model for the seafood industry.
Ortiz sources anchovies from the Bay of Biscay, where fisherman use fishery-friendly purse seine nets to catch the small fish. They are then placed in salt, pressed, and left to mature in barrels. The length of time that they are left to mature in the storeroom is one of the factors which affect the intensity of flavor and texture of the anchovies. Ortiz anchovies are matured for at least six months. Once they reach the required maturity, they are hand-filleted and packed in olive oil.
Anchovy fillets marinated in vinegar. A typical preparation is to fry these in a bit of olive oil and serve with potato chips. Combine brown and white anchovies for a "matrimonio".
Ventresca, known in sushi bars as toro or simply tuna belly, ventresca is the fattiest and most flavorful part of the fish. Each fish yields only one of these lusciously marveled pieces- a rare bite for the true connoisseur.
Bonito del Norte is considered by Spaniards the finest of tunas. Spanish fisherman pole catch large fish one at a time with live bait during the peak summer season in the Cantabrian Sea. The tuna is filleted by hand, and the white meat in tantalizing large chunks bearsno comparison to American style canned tuna. Matured for a minimum of 6 month and preserved in olive oil for outstanding flavor and moisture retention.
The Bonito Reserva de la Familia label is for tuna that has been matured for over one year- the lengthy curing in high end olive oil provides an added depth of flavor that makes this tuna a luxury that Spaniards cherish for holidays and special occasions.