WHITE ANCHOVY HEADLESS GUTTED VP 300G 白公魚干

Frozen White Anchovy – Headless, Gutted & Ready to Cook

Discover the delicate, mild charm of our White Anchovy – Headless, Gutted, Vacuum Packed (300g) — a lighter, fresher alternative to the intensely salty preserved anchovies, prized for their clean, mild oceanic flavour, tender flesh, and beautiful silvery-white appearance. Unlike their cured counterparts, white anchovies are celebrated for their subtle sweetness and delicate texture, making them a versatile ingredient across Korean, Japanese, Spanish, and Chinese cuisines. Pre-cleaned with the head and guts removed, these are ready to cook straight from the freezer — no fuss, all flavour.

Why You'll Love It

• 🐟 Premium white anchovies — mild, clean, subtly sweet flavour with tender, delicate flesh
• 🔒 Vacuum packed (VP) — sealed for maximum freshness and longer shelf life
• 🧹 Headless & gutted — pre-cleaned and ready to cook straight from the freezer
• ❄️ Flash-frozen to lock in peak ocean-fresh quality and delicate natural flavour
• ⚖️ 300g pack — perfectly portioned for 2–3 servings as a main or side dish
• 🌟 Milder than preserved anchovies — fresh, clean taste beloved in Korean, Japanese, and Spanish cuisines

How to Prepare

Deep-frying (recommended): Thaw, pat dry, lightly coat in seasoned flour or cornstarch, and deep-fry at 180°C for 3–4 minutes until golden and crispy — a beloved Korean preparation (myeolchi twigim) that makes an irresistible snack or side dish.
Stir-frying / Bokkeum: Thaw and stir-fry with soy sauce, garlic, sesame oil, and a touch of honey or sugar over medium heat for 4–5 minutes until caramelized and sticky — the classic Korean myeolchi bokkeum banchan that is a staple on every Korean dining table.
Pan-frying: Season lightly with salt and pan-fry in oil over medium-high heat for 2–3 minutes per side until golden and crispy — simple, delicious, and perfect with steamed rice.
Soup / Stock: Simmer in water for 15–20 minutes to make a rich, flavourful anchovy broth — the essential base for Korean soups, stews, and dipping sauces.

Serving Suggestions

White anchovies are a wonderfully versatile ingredient — prepare as a classic Korean myeolchi bokkeum banchan with soy, garlic, and sesame for a sweet, savoury side dish that pairs perfectly with steamed rice and kimchi. Deep-fry until golden and crispy for an addictive snack, or use to make a rich anchovy broth as the base for a comforting Korean doenjang jjigae or miyeok guk. In Spanish cuisine, white anchovies (boquerones) are marinated in vinegar and olive oil and served as a tapas — try this preparation for an elegant appetizer. A mild, versatile, and deeply flavourful fish that punches well above its weight.

Storage Instructions

Keep frozen at -18°C or below. Once thawed, refrigerate and consume within 24 hours. Do not refreeze.