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California Bay Anchovies from Chef Stuart Brioza of State Bird / The Progress
California Bay Anchovies from Chef Stuart Brioza of State Bird / The Progress

California Bay Anchovies from Chef Stuart Brioza of State Bird / The Progress

Regular price
$65.00
Sale price
$65.00
Tax included.
Quantity must be 1 or more

The Anchovy Project is a collaboration between fisherman Eric Sandquist of the F/V Mia Nicole, fishmonger Kenny Belov of TwoxSea & Chef Stuart Brioza of State Bird Provisions / The Progress & coming soon The Anchovy Bar... an homage to these incredible fish. 
The anchovies are less than 2 hours out of water, quickly processed & gently pickled in a fresh lime juice salt solution for 48 hours, removed of bones & packed in grapeseed oil.
Here's a link to a video, visually describing the work that goes into these delicate fish:

This is a very limited run as we are just starting to ramp up production & will sell out quick.