I Asked 3 Experts To Name the Best Tinned Anchovies—They All Said the Same Thing

Ah, anchovies! As an Italian-American, I am no stranger to the rich, salty flavors hidden in spaghetti sauce or creamy salad dressings. What I didn’t realize, however, is that not every anchovy is packaged equally. After hearing from three experts, I found the best-quality anchovies among the school of options on the shelves.

The Anchovy Experts

• Charlotte Langley: Chef and Co-founder of Scout Canning, a premium tinned fish company, and creator of Nice Cans, a sustainable, seasoned brand of canned foods.
• Christina Jolam: Creator of Weekday Pescatarian, a website dedicated to sharing seafood recipes for home cooks.
• Pooja Naik: Founder of The Chicago Pescatarian, the city’s one and only seafood blog.

What Is the Best Brand of Anchovies?

Though there are many brands in the sea, one stood out among the rest—Ortiz! These Spanish-style anchovies are cured for at least six months and filleted by hand before being packaged in olive oil or salt.

“Their anchovies are meaty, silky, and beautifully cured. The brand has a long-standing reputation for quality, and their process respects both the fish and the eater—packed in olive oil, never overly salty, and always indulgent. They’re what I’d call ‘anchovy royalty,’” Langley shared.

Jolam agrees, “For traditional cured anchovies in oil, I'm consistently impressed with Ortiz. They bring a perfect balance of saltiness and rich umami flavor without being too aggressive.”

What To Look For

What accounts for Ortiz’s popularity is a combination of quality control and ingredients. When searching for anchovies in the grocery store, these experts share what to prioritize.

The first is sustainability. Langley suggests finding anchovies that are MSC-certified, which means the company meets a set of farming standards that ensure the long-term health of the fish population, leading to a higher-quality product.

“You also want whole fillets with good structure—nothing mushy or overly salty. Anchovies should be cured, not drowned in salt. A high-quality extra virgin olive oil makes all the difference, too—it’s a sign the brand cares about more than just shelf stability,” Langley shared.

“Quality matters so much here,” Naik shared, and reading the label is what makes all the difference.

How To Eat Anchovies

It’s time to take advantage of what this savory fish has to offer, and these experts serve up creative ways to incorporate anchovies into everyday meals.

“Anchovies are my secret weapon for depth—I'll melt them into olive oil with garlic and red pepper flakes as a base for pasta or use them in dressings like a bold Caesar or salsa verde. They add that hit of umami that makes people go, ‘what is that?!,’” Naik shared.

“Another favorite? Tucking a few into a grilled cheese sandwich with sharp cheddar. It’s salty, funky, and totally addictive,” Langley shared.

“For me, the joy of anchovies is their versatility. From a main course to a background ingredient to a flavor-packed tapas star, there really is an anchovy for every occasion,” Jolam shared. Next time you're unsure what your dish needs, grab a package of Ortiz anchovies to add that extra punch.