A good anchovy fillet is worth eating "straight up" on a saltine (cracker). The plain force of salty fish is a good taste.
These little Ortiz Anchovies are perfect for the palate and plate. Bring your "packet" of crackers or a couple of slices of a fresh baguette. Take Ortiz anchovies out of the tin, place or spread lightly on the baguette, and you have a lunch fit for an Emperor of Umami!
There are 144 different versions swimming around in the warm ocean waters all over the globe. By the time we consume these little fish, who rarely grow larger than 4 inches, they start to blend together without distinction. But be forewarned, not all cans, jars, or other vessels contain the same finished results.
Cured anchovies are made (or transmogrified) by layering anchovies alternately with lots of salt in barrels. This process creates a liquid called Garum, the original fermented fish sauce of the ancient worlds like Byzantium, and also creates the anchovies we know and love. After many months of curing, the little fishies are packed in salt or oil to be used in dishes around the world.
These little babies explode your palate with an amino acid!
This amino acid we affectionately call Glutamate and it is naturally found in foods like tomatoes, Parmigiano-Reggiano and kombu. Naturally high in levels of glutamate, Inosinic acid, and guanosine monophosphate, and you have what is called today as Umami.
“I like to think of ChefShop as the curator for my taste buds! I eagerly look forward to my newsletter to learn about your next mouth watering discovery. Thank you!“
Interesting ingredients, found in interesting places.
From century-old traditions to something completely new, we like knowing where they come from, who makes them, how they're made, and what they taste like. Some are ingredients Chefs or customers have asked us to find. Others are discoveries. We taste, test and use everything before we share it with you. Not just what it is, but why we like it. Maybe you'll like it, too.
5 stars: 3 (100%)
4 stars: 0 (0%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 0 (0%)
N
Nola
These anchovies inside this can are perfect! Carefully placed, whole fish stay “fresh” Attention to details in making this can makes for a superior product! If quality and perfection matter to you these are the anchovies to get.
V
VICTOR
Just about perfect
I like anchovies, and these are good ones. You know right away when you open the can. A good salad and your set!
A
Anonymous
Ortiz creates perfection in small fish.
These anchovies inside this can are perfect! Carefully placed, whole fish stay "fresh". Attention to details in making this can makes for a superior product! If quality and perfection matter to you these are the anchovies to get.
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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