Product of Spain
Anchovies are a concentrated source of glutamic and inosinic acid—two molecules responsible for triggering our sensation of savoriness—anchovies and irreplaceable for adding depth of flavor and a meaty backbone to, well, pretty much anything.
Ortiz anchovies were the winner of the Taste Test organized by Serious Eater for the Best Anchovy Fillet. Tasters applauded its "smooth texture", describing it as "tender and meaty". A number noted its relatively mild, clean flavor, a certain "pleasant sweetness" and "cheesy Parmesan flavor."