Description
Ingredients: anchovies (Engraulis encrasicolus), olive oil, salt.
Codesa Serie Limitada (Limited Series) Anchovy Fillet in Olive Oil (BB 02/2026)
$25.00
This product is semipreserved, and should be kept cool during storage.
This is the anchovy judged to be #1 on the Anchovy list and #5 on the Overall list at worldbestfish.com. We also carry their Serie Oro, which is also spectacular.
Photos in the gallery show a side by side between the Serie Oro and the Serie Limitada.
55g tin
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Reviews
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brente222 (verified owner) –
I’ve never eaten anchovies on their own, and I still won’t, but if I wanted to, these would be the ones. If they weren’t so expensive I would use them exclusively. Perfect meaty, flat filets with just the right amount of salt that was a fraction normal salty anchovies. Wow. The texture, wow. Buttery, velvety? I’m not sure how to describe it other than to say try these.
We ate them on their own and also made Gildas which I’ve never tried and enjoyed. I’ve never seen an anchovy that could actually be perfectly wrapped around an olive until now. Definitely the go to anchovy when presentation is important. We’re both wanting to send them to our favorite brick oven pizza joint locally. 5/5*
skipeaksrc (verified owner) –
So a quick preface… these are on a category of their own with maybe only a few other tins like Don Bocarte. They’re lightly salt packed anchovies. So completely different from your typical overly-salty anchovy. Nor are they boquerones (which are vinegar packed). That means they’re semi-preserved. They should be kept refrigerated (although a few days of transit is fine) to preserve quality. Then they’ll be at their peak for up to 6 months.
Presentation: 4.5/5. Very neatly packed with plenty of space. A piece of parchment paper helps keep them in place and touching the oil.
Texture: 5/5. *succulent*. The olive oil has had a chance to nicely penetrate into the fillets. The salt curing is only light so it doesn’t lead to that dry, stringy, mushy sensation you get with some anchovies. No, the texture of these reminds me of very high quality lox. Or unagi (eel) from a high end sushi restaurant.
Flavor: 5+/5. This is one of the greatest culinary treats I’ve had in my life and I’ve enjoyed many incredible foods and ingredients from around the world. The best way to describe them are cheesy/funky umami bombs. If you ever get a chance to try really old (60+ month) parmigiano reggiano it has those tangy, funky, complex savory notes. Now combine that with jamon iberico de bellota where you have a deep nutty almost bacon-y taste. Add some olive oil and salt. That’s what these taste like. I’m not joking, eating these was a borderline religious experience.
Overall: 5/5. Perfect score. Yes, these are that good.
Here me out… these are cheap. I almost didn’t want to leave a review because they sell out so quickly and I’ll probably end up ordering more. You might be comparing them to other anchovies. Don’t. These are the fresh winter truffle of the anchovy world. They are one-of-a-kind will *blow your mind*.
Preparation:
– Your first time, just have these on a slice of high quality sourdough. DO NOT MINCE THESE FOR A SAUCE. That is like using a bottle of Chateau Lafitte in a bolognese sauce. Enjoy them as a star not just another ingredient.
– My favorite preparation is on a neapolitan pizza with nothing more than high quality extra virgin olive oil, mozzarella di bufala, parmigiano reggiano, these anchovies POST BAKE, and pine nuts.