Handmade Gildas with Cantabrian White Anchovies (Boquerones) | Hazas

The freshest gilda: Hazas boquerón gildas

If you know the classic anchovy gilda and are looking for a lighter, livelier version, Hazas boquerón gildas show you the other side of this pintxo. Boquerón and anchovy are the same fish, the Cantabrian bocarte, but not the same product: the anchovy is salt-cured for months and turns dark, briny and deep, while the boquerón is marinated in vinegar and stays white, tangy and fresh. That difference completely changes the balance of the skewer.

In this version the fish is no longer the salty element; instead it adds acidity alongside the piparra pepper, giving a cleaner, less intense bite. The meaty olive brings the bitterness and the touch of richness that rounds everything off. It is the gilda that works best in summer, in hot weather, and the one that usually wins over anyone who finds anchovies too intense.

Handmade in Lastres

This small Asturian boutique cannery, founded in 2018 to revive the town's canning tradition, assembles each skewer by hand and bathes it in a mild oil that brings the three flavours together. When you buy Hazas boquerón gildas you get a fresh, ready-to-serve aperitif made with the same raw material and the same care as its anchovy tins, awarded 3 Great Taste stars and the Golden Fork.

Storage and serving

As a semi-conserve, always keep them in the fridge. Take them out about 15 minutes before eating so they come up to temperature: when cold, the oil thickens and the flavours close up. Serve them on a nice plate with a white vermouth, a txakoli or an ice-cold beer.

Product details

Ingredients: manzanilla olives, sunflower oil, boquerón (white anchovy), Ibarra chilli pepper, wine vinegar and salt.
Net weight: 265 g · Drained weight: 125 g
Check the allergens on the pack label.

• aceituna manzanilla
• aceite de girasol
• boquerón
• guindilla de Ibarra
• vinagre de vino
• sal

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