Ortiz�s La Gran Anchoa del Cantabrico - The Great Anchovies � are named so because they are the biggest anchovies of the catch. When prepared, each fillet is left with a sliver of skin, which gives it its unique look. Conservas Ortiz was founded more than 100 years ago and is still operating from a small fishing village, Ondarroa, located in the North of Spain on the Cantabrian Coast on the Bay of Biscay.

Ortiz Anchovies are line caught daily with live bait during the European Spring. As soon as they are brought back to port, their heads are removed and the anchovies are laid in casks separated by layers of salt for six months. Weights are applied to the top of the casks to add pressure while they mature and macerate.

The anchovies are then taken out of the casks and washed in order to hydrate them and remove the salt. Once they are washed, the fish are then dried; however it is a very important process that must be precisely controlled, as the anchovies will break if they are too dry. The anchovies are then cleaned by hand - one by one, they are opened up and

boned. They are then laid gently side-by-side in the tins. This painstaking process ensures that the fish don�t break and remain in one piece. The tins are then filled with olive oil and sealed.

Ortiz�s La Gran Anchoa del Cantabrico are now available exclusively at Simon Johnson stores nationally, RRP $ 27.75 per 75 grams. For media enquiries please contact Kate Pascoe at MPagency,

T: 02 9211 4522, E: kate@mpagency.com.au or visit www.simonjohnson.com