| Ducale Fillets (13 oz.) |
Ducale Cantabric Anchovy Fillets, imported from Spain. Hand selected and trimmed, these fancy quality fillets are the best available with
excellent flavor and aroma. The Ducale brand, exclusive to Blue Planet Foods, features the “Engraulis anchoita” species of anchovies from
the Cantabric Sea off the northeast coast of Spain. Fancy quality fillets are tender, with a mild flavor suitable for eating alone or in cold
recipes. The choice for the best chefs. “Pull-Top” for easy opening. Certified Kosher “K”.
Author Taras Grescoe's book Bottomfeeders explains the health and environmental benefits of eating small fish and crustaceans such as
anchovies. A diet including anchovies provides important omega-3 fatty acids and promotes sustainability in waters where they thrive due to
the overfishing of their predators. To learn more, read Heather Sokoloff's article for The Globe and Mail. For a simple dinner high in omega-3
fatty acids, try these anchovies on buttered toast with scrambled eggs, a favorite of the author.
Read about the secret fifth taste that makes anchovies an obsession for some: "Give Anchovies Another Chance" by Howard Yoon. If you've
only known the imposters atop a greasy pizza, read this article. You'll find several recipes that may convince you to do as the article's title
suggests.
Ingredients: anchovies, olive oil and salt. Kosher certified.
Nutritional information.
Tin: net wt-13 oz. (approx. 70 fillets)
excellent flavor and aroma. The Ducale brand, exclusive to Blue Planet Foods, features the “Engraulis anchoita” species of anchovies from
the Cantabric Sea off the northeast coast of Spain. Fancy quality fillets are tender, with a mild flavor suitable for eating alone or in cold
recipes. The choice for the best chefs. “Pull-Top” for easy opening. Certified Kosher “K”.
Author Taras Grescoe's book Bottomfeeders explains the health and environmental benefits of eating small fish and crustaceans such as
anchovies. A diet including anchovies provides important omega-3 fatty acids and promotes sustainability in waters where they thrive due to
the overfishing of their predators. To learn more, read Heather Sokoloff's article for The Globe and Mail. For a simple dinner high in omega-3
fatty acids, try these anchovies on buttered toast with scrambled eggs, a favorite of the author.
Read about the secret fifth taste that makes anchovies an obsession for some: "Give Anchovies Another Chance" by Howard Yoon. If you've
only known the imposters atop a greasy pizza, read this article. You'll find several recipes that may convince you to do as the article's title
suggests.
Ingredients: anchovies, olive oil and salt. Kosher certified.
Nutritional information.
Tin: net wt-13 oz. (approx. 70 fillets)
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