Scalia Anchovy Fillets in Olive Oil with Chile

Spicy Anchovies in Olive Oil with Chilies - Sicily, Italy

2.8 oz jar

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 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. The added chilies give these jarred anchovies just a kick of heat. Salty, hot, and umami -- perfect!

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 (that is, the good ones are packed in olive oil!) in jars or cans, and whole salted fish packed in salt in larger cans. 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 fished during the proper season - otherwise they will have a mushy texture when they are preserved - and then they are 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.

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

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 the difference is clear in the flavor and texture oil-packed fillets and salt-packed whole anchovies.

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

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.

How to store your anchovies

Although salt-packed anchovies are delicious, the can is not small, and 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. Thanks for asking, "Fishy-in-Burbank".