TYPIK Salted Anchovy Fillets immediately immerse you in a 100% Mediterranean taste journey. The salting of anchovies takes place between May and July, the season suitable for the fishing of this small fish which allows to realize a thousand and a gourmet flavors in the kitchen. Our preparers bring all their know-how to work anchovies in the respect of the Mediterranean tradition. They prepare by hand this preparation to which salt and sunflower oil are the only seasonings brought for a perfect result: high quality anchovies, ready to taste throughout the year.

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TYPIK Salted Anchovy Fillets

The anchovies used in this high-quality culinary preparation are caught in Tunisian waters. Our producer, of Sicilian origin, works artisanally and in the family, from fishing to processing until the sale of this Mediterranean species – the Engraulis Encrasicolus – which reveals all the finesse and flavor of this fish rich in minerals, iron and vitamins. Anchovies are also an excellent source of potassium (K), phosphorus (P) and selenium and offer a good protection of the cardiovascular system thanks to omega-3.


• TYPIK Salted Anchovy Fillets will allow you to prepare several Mediterranean recipes. First of all, our gourmet proposes a Gaspacho with iodine accents. For 4 people, mix 1/2 red pepper, 1 yellow pepper, 1 green pepper, 4 fresh tomatoes, 4 cloves of garlic, 1/2 bulb of fennel, 1 Espelette pepper, 1 cucumber, 100 gr (3,52 OZ) of coriander, 100 gr (3,52 OZ) of fresh parsley, 100 gr (3,52 OZ) of fresh basil, 400 ml of extra virgin olive oil, 4 teaspoons of sherry vinegar. Leave to rest in the fridge for at least 2 hours. Just before serving, mix with ½ jar of TYPIK Salted Anchovies. Arrange a few small diced cucumbers and peppers and ¼ of a freshly chopped onion in the bottom of a pretty soup plate. Sprinkle with the Gaspacho, place a pretty leaf of fresh basil and serve.

• TYPIK Green Olive Paste and TYPIK Salted anchovy tart is a hit with our gourmet friends. For 4 people, prepare a shortcrust pastry with 200 gr (7,05 OZ) of flour, 100 gr (3,52 OZ) of butter, ½ spoon of fleur de sel and 50 ml of water. Place this pastry base in a pretty mould. Put 2 green and 1 red pepper in a very hot oven for a few minutes so that they can be peeled easily; peel them and cut them into thin strips and melt them over a low heat with a little olive oil. Add thyme and oregano. Spread the bottom of the pastry with TYPIK Traditional Green Tapenade and cover with TYPIK Salted Anchovy Fillets. Bake in the oven for 30 minutes at gas mark 7. Halfway through cooking, add the TYPIK Salted Anchovies and finely chopped basil. Serve with a small rocket and cherry tomato salad drizzled with olive oil.


The producers selected for these TYPIK Salted Anchovy Fillets are remunerated in line with the high level of quality achieved by these select partners. The culinary preparation is then carried out in a laboratory using photovoltaic energy or waste recycling to minimize environmental impact.


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