• Scalia Anchovy Fillets in Olive Oil - Mason Jar

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There is nothing pulled from the sea or grown on the ground whose flavor can equal, for potent satisfaction, that of an anchovy. But they have to be carefully chosen and packed anchovies. ChefShop has some of the best. As an appetite arousing nibble or as a snack, I like to take a couple out of the olive oil in the small mason jars in which Scalia packs them in Sicily, and lay them on buttered, grilled slices of bread. They are likely to be tastier than any dish that follows.
by Victor
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Scalia Anchovy Fillets in Olive Oil - Mason Jar

8.4 oz mason jar - Sicily, Italy

Scalia is known for its anchovy fillets packed in extra-virgin olive oil - yes, extra-virgin! Many companies, especially those available in the grocery store, use second-press oil or less flavorful oils - like sunflower or soybean. In addition, these anchovies have been aged for at least 12 weeks, which means richer, more complex flavors.

About the Anchovies

This little fish is a small, warm water relative of the herring, a Northern European staple. And, just as the peoples of the north salted their herring to preserve them, the anchovy has long been salted by fishermen and packers in the Mediterranean, where it is a staple.

Anchovies are packed in one of two ways; brined fillets that are packed in olive oil (the good ones are packed in olive oil!) in jars or cans, or the whole salted fish packedin large cans of salt. Of the two, salt-packed anchovies are often preferred for their meatier flavor.

What is most important about these little Sicilian blue fish is that they are only caught during the proper season - otherwise they would have a mushy texture when they are preserved - and cleaned and salted as soon as possible after they are caught. Because of Scalia's attention to detail, it is possible to discover the flavor and texture of the ancient Mediterranean.

From one end of the peninsula to the other, Italians use these little, aromatic, preserved fish in almost any conceivable dish. Whilst in the south, they seem to show up with practically the same frequency they use olive oil, and they are a common addition numerous sauces, salads, and other dishes in the north.

About the Producer

Scalia Benedetto has been one of the top Sicilian companies for preserving fish since 1973. While they're neither as large nor as old as their major competitors, this allows them to do things the old-fashioned way, and that difference is clear in the flavor and texture oil-packed fillets and salt-packed whole anchovies.

The company was founded by Beneetto Scalia in Sciacca Thermae on the Agrigento coast og Southwest Sicily, a city famous for it's fishing fleet. Their anchovy products are are carefully processed by the women of Sciacca using traditional techniques.

Scalia Benedetto in Sicily is one of the most reliable producers of salted anchovies now being imported to this country. Their quality and flavor is abundant! We are fortunate to have found a source for this can of salt-packed anchovies; especially for those of you who use them with the frequency of a Sicilian or a Calabrese.


How to store your anchovies

Although salt-packed anchovies are delicious, the can is not small. Rarely would a home cook use a whole can in one dish or consume a whole can in one sitting. The best way to store your un-eaten salt-packed anchovies is to place them in a glass container and place the glass container in the back of your fridge. The salt will prevent them from going bad, so they should last for at least 6 months. 

Happy Fishing!