Deliciously salty and piquant, anchovies have long been a key ingredient in pasta and pizza sauces. These slender, silver fish can be as little as 2cm long, but what they lack in length, they make up for in flavour. In fact, anchovy fillets have become such a cupboard staple that despite their size, they’re one of our most popular fish.

Fish pattern graphic
John West Ireland


John West anchovies are sourced in Peruvian waters, which is where they originate from. Like sardine and herring, anchovy fish are found in large schools, meaning that they’re caught using nets, as opposed to pole and line. Once on board, they’re taken to shore to be skinned and filleted, before being salted and put in barrels to mature for three months. Like wine, great anchovies take time!