To appreciate Cantabrian anchovies, start with simple serving. A well-presented fillet and a few accompaniments help distinguish the fish from its dressing. Adding many ingredients from the first bite makes it harder to identify which product you prefer.
Preparing the plate
Read the packaging instructions and prepare only what you need. Use clean utensils and lift fillets gently without compressing them. Arrange them so each one is easy to pick up, leaving bread and other accompaniments separate for the initial tasting.
Why keep bread separate?
Bread and crostini are useful, but should not become bases already saturated with toppings. Serving them separately lets each guest choose the proportions. If making complete bites, assemble them close to serving so the base retains its texture.
Oil and butter: two experiences
A fillet in oil and one in butter offer different combinations with bread. Butter brings a soft, rich element to balance against the fish’s saltiness; there is no need to automatically add more to a product that already contains it. Always read the ingredients, including to inform guests about allergens.
Taste the fillet first without extra seasoning.
Add a simple base and compare the mouthful.
Avoid adding salt before tasting.
Use citrus, herbs or sauces sparingly if they belong in your chosen preparation.
Which wine to offer
As a culinary starting point, try a crisp dry white or a dry sparkling wine. Seek balance with the saltiness and any butter, without making the bottle the compulsory centrepiece. Pairing also depends on the rest of the aperitif: a tomato-based bite or a marinated preparation changes the context.
There is no best wine for all anchovies. Compare a sip before and after the bite, then choose what your guests enjoy. Always provide water and an alcohol-free option: serving the product remains interesting without wine.
An aperitif in four steps
Prepare the plates and bread before opening the packs.
Serve a first fillet simply.
Offer a version with your chosen accompaniment.
Bring out a second small portion only when needed.
Compare the Cantabrian anchovies in butter with the 000 fillets. To organise the presentation, there is also the five-place tasting plate: this is a serving accessory, while the choice of fillet remains a matter of taste and occasion.
The best result does not require a complicated platter. It calls for clearly presented portions, declared ingredients and a moment to taste before adding anything.
