Olasagasti Tuna and Anchovy Cream. A spreadable fish cream made from tuna and salted anchovies – savory, creamy, and ready for bread or as an appetizer.
Olasagasti Tuna and Anchovy Cream is a spreadable fish cream from the Basque Country: tuna, olive oil, and salted anchovies from the Cantabrian Sea, rounded off with lemon juice, in a 110g jar. Made in Markina-Xemein in Biscay, with no preservatives or artificial colors.
Olasagasti Tuna and Anchovy Cream is known by the producer as “Crema del Cantábrico.” It refers to a cream made of fish and oil that spreads like butter on bread. Such fish creams are a staple for aperitifs on the Iberian Peninsula. They are served alongside olives and a glass of white wine and are spread on bread, toast, or crackers. Olasagasti’s cream is more than half tuna. Added to this are olive oil, salted anchovies, a splash of lemon juice, and a bit of milk protein. The result is a spread that tastes of the sea and is ready to serve in a minute. Open the jar, dip in a knife, and that’s it. It has long been a favorite of ours, especially for evenings when you want to take a break from cooking.
Flavor
The tuna takes the lead: mild, balanced, and slightly meaty. The anchovies provide a salty, savory accent that lingers on the palate. They turn a simple tuna cream into something more robust, with the characteristic depth of salted anchovies. The olive oil makes the cream smooth and carries the flavor. The lemon juice adds a final touch of freshness and keeps it light.
The consistency is fine and spreadable, with small fibers of tuna. It is firmer than mayonnaise and softer than pâté. It thickens slightly when cold from the fridge; it is at its creamiest at room temperature. The seasoning comes solely from the anchovies and lemon. Herbs or spices are not on the ingredient list, and you can taste it: the fish is the center of attention.
The proportions explain the flavor. More than half of the cream is tuna, a good fifth is olive oil, and a tenth is anchovies. Thus, the tuna provides the substance, while the anchovies provide the seasoning. This keeps the cream balanced and on the rounded, savory side.
Those expecting an entirely mild tuna cream will clearly taste the anchovies. They are salty, and that is intentional. Therefore, a thin layer on bread is sufficient. Those who prefer it milder can spread the cream on buttered bread or mix it with some cream cheese.
Usage
Olasagasti recommends the cream for bocadillos and sandwiches, as a snack, and as a maritime aperitif. The easiest way to serve it is on toasted white bread: toast a slice, spread with the cream, and add a few capers. It pairs well with green olives, pickled Guindilla peppers, and a cool, dry white wine. In a sandwich, use the cream instead of butter, accompanied by tomato, lettuce, and a few slices of hard-boiled egg.
We also like to use it as a shortcut for a tonnato sauce. For this, stir the cream until smooth with a little mayonnaise, lemon juice, and a dash of broth. Spoon the sauce over thinly sliced, cold roast veal and top with capers. It tastes just as good over cold potatoes, grilled vegetables, or hard-boiled eggs. For deviled eggs, mix the yolk with the cream and fill it back into the egg halves.
The cream also works well as a dip for vegetables. Slice cucumbers, peppers, radishes, and celery into strips, place the cream in a small bowl, and the appetizer is ready. The cream is intended for cold dishes. If stirring it into warm pasta, do so only at the very end, once the pot is off the heat.
For a pintxo evening, spread the cream on baguette slices and pin an olive, a pickled pepper, or a piece of egg on top with a toothpick. It looks like a lot of work but takes only ten minutes. Together with a bowl of olives and some cheese, it’s like a whole evening at a tapas bar, only at home.
Our tip: Take the cream out of the fridge a quarter of an hour before serving. Then it spreads thinly, and the tuna and anchovy flavors come through even better.
Origin
The cream comes from Conservas Olasagasti in Markina-Xemein in Biscay, in the hinterland of the Basque coast. The nearest fishing ports are Ondarroa and Lekeitio. The history of the company began at the end of the 19th century. At that time, Salvatore Orlando came to Getaria from Sicily. He was one of the Italian pioneers who brought their salting techniques to the Cantabrian coast. Together with the Basque Simona Olasagasti, he founded the company that bears her surname as its brand today.
This salting tradition is present in the cream. The anchovies are salted anchovies from the Cantabrian Sea, known in Spanish as "anchoas del Cantábrico en salazón." According to Olasagasti, they select the fish at the coastal fish auctions. It is caught by local fleets using traditional methods. Fresh raw material arrives at the factory every morning. Experienced employees clean, cook, and process it piece by piece by hand.
Olasagasti describes itself as "Italo-Cantabrian": fish from the Cantabrian Sea meets Italian recipes. The company has existed for over a hundred years and is a member of the "Artesanos Conserveros de la Costa Vasca" association. According to the producer, the cream lasts for five years at room temperature. Allergen information: It contains fish and milk (milk protein).
For whom
The cream is for everyone who wants something savory on the table in just a few minutes in the evening. It is suitable for an aperitif with friends, for a snack, and for a picnic basket. As a gift, the small jar is a good choice for those who enjoy Spanish cuisine. Those who prefer whole pieces on their plate should opt for the Bonito del Norte in olive oil from the same house. A Portuguese version with tomato and spices is the tuna mousse by José Gourmet. All canned goods from the house can be found on our Olasagasti page. The cream is not suitable for those who must avoid milk protein, as it contains milk protein.
Tuna, anchovies, and olive oil from the Basque Country – the fish cream in a small jar for bread, sandwiches, and aperitifs.
