Scalia Anchovy Fillets in Olive Oil
2.8 oz - Sicily, Italy
Scalia is known for its anchovy fillets packed in extra-virgin olive oil! Many brands use second-press oil or a less flavorful oil like sunflower or soybean. These anchovy fillets in EV olive oil have been aged for at least 12 weeks, which creates a richer anchovy with more complex flavors.
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: Sicilian blue fish fillets that are packed in olive oil (that is, the good ones are packed in olive oil!), either in jars or cans, and whole salted fish packed in salt, often in large cans.
What is most important about these little Sicilian blue fish fillets is that they are only taken during the proper season, otherwise, they will have a mushy texture. Additionally, they are preserved, cleaned and salted as soon as possible after they are caught.
Because of Scalia's attention to detail, it is possible for us 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.
While in the south, they seem to show up with practically the same frequency as they use olive oil, they are also a common addition to numerous sauces, salads, and other dishes in the north.
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 the difference is clear in the flavor and texture of oil-packed fillets and salt-packed whole anchovies.
The company was founded by Benedetto Scalia in Sciacca Thermae on the Agrigento coast of southwest Sicily, a city famous for its fishing fleet. Their anchovy products are carefully processed by the women of Sciacca using traditional techniques.
Keywords: Anchovy, Fillets, Olive, Oil, anchovies
