Agostino Recca Anchovies in Olive Oil, Pack of 10 Tins, 2 oz Each

The product was as described, well packaged, and sent/delivered on time. The fillets were moderately firm, of good quality, and much cheaper than similar products available on my local grocery store shelves. I'm using these chopped up in homemade pizza sauce to add a zest without an overpowering fishy flavor...very satisfied!

Agostino Recca Anchovies are generally excellent, but this seller is passing off older stock that has obviously not been kept in a temperature controlled environment. If you want soft and mushy for use as a spread they'll work fine, if you prefer firm fish, these aren't what you're looking for.

I prefer this brand to King Oscar. They aren't as crazy salty and stay intact. King Oscar's are way too salty and turn to mush unless you use straight away. But, from now on I am buying anchovies in a jar so that you can use just the number you need and not open a whole can.

I have purchased these several times and never had a problem. How do I resolve this issue?

Very nice product but about 1/2 of the anchovy tins are bulging and pressurized within. We are concerned that there could be deterioration or toxicity. Because containers are not large, it’s unlikely that a photo would display the description. What should we do?

The anchovies are firm and fresh, delicious when eaten alone, not overly salty like the cheaper brands. I'm a repeat buyer of these!

Probably the worst one yet I’ve gotten! In the can it was all mushy! Like it melted! Super bummed! All the other brands I’ve had never came like that! 👎👎👎

In blind tastings, the flavor of Recca anchovies routinely ranks second to those delicious Ortiz anchovies that come in the glass jar with a tiny pitchfork, only these are way more practical - compact and consistent with foolproof packaging- and a fraction of the cost. The worst brands of anchovies on the market are usually pricier than this line from Recca, so I'm thrilled I can get superior ones without paying boutique prices- and really, you can live without the tiny Spanish pitchfork. The anchovies themselves are uniformly pink, plump, meaty, and never fishy, which is great for your squeamish friends who think they don't like anchovies, but are of course wrong. Introduce them to these. The odorlessness is a perk for the longevity of your trash and recycling as well; you won't smell the tin after you've discarded it, and you should save the olive oil for something sexy, like a marinade for lamb or a garlicky dressing you'd best consume alone. Really want to emphasize how much these compare to Ortiz in their texture- not mushy at all- and can take quite a beating with a mortar and pestle to unlock their infinite umami goodness. My only gripe is that I'll occasionally find a few super bony ones that are too hairy to eat whole. Those go into dressing. But the majority are satin-smooth, and those I eat on buttered toast. They're that good.