We use these things. We love these things. We think you and your friends will, too.
Originally Appeared on Bon Appétit
Not sure if you’ve noticed, but our staff is obsessed with canned and jarred fish. And these anchovies, from Donostia, a.k.a. San Sebastian, were some of the best we tried all year. They’re so buttery and tender (and subtle in the fishy flavor), that we like to eat them on toast with a slab of butter, on pizza, or plain, lightly dressed with sherry vinegar and olive oil. Oh, and they’re sustainably sourced, wild-caught, etc. to boot.