Ortiz produce tinned fish that causes people to become unexpectedly emotional about anchovies after one good bite. Which sounds dramatic until you open a tin properly packed in olive oil and realise supermarket tuna has perhaps not been telling the full story.

Founded in the Basque Country in the late nineteenth century, Conservas Ortiz built its reputation around high-quality bonito tuna, anchovies and sardines preserved using traditional methods rather than industrial shortcuts. The Bonito del Norte remains the flagship. Pole-and-line caught albacore tuna cooked carefully and packed by hand in olive oil with remarkable texture and flavour.

The anchovies deserve equal attention. Salty, buttery and deeply savoury without the harsh metallic edge cheaper versions often carry. These are the sort of anchovies that disappear directly from the tin before reaching any intended recipe. Perfectly normal behaviour.

What makes Ortiz particularly enjoyable is simplicity. Good fish, careful handling and patience. The products feel deeply tied to Basque food culture where seafood preservation remains both practical tradition and genuine craft.

There’s also something reassuring about producers who never seem especially interested in reinvention. They simply continue making excellent conservas while the rest of the world slowly catches up and starts serving tinned fish on expensive small plates again.