Anchovies in Sea Salt

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$ 18.50
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Anchovies are the secret ingredient in many Italian recipes, adding huge umami flavor to sauces and salads. With these Alici Salate from Cetara, you’ll get all of the rich savory flavor - not to mention a healthy dose of Omega-3 fatty acids - without the overpowering, fishy pungency of inferior versions. We love using them in a simple dish of spaghetti with breadcrumbs, pine nuts and raisins. These anchovies are plump and meaty, perfect on top of thick slices of buttered bread, for a classic Italian snack. Or dice them up into small pieces to add to pasta salad, egg salad, homemade mayo, even tomato sauce. Quality anchovies blend seamlessly with other ingredients, adding nuance and flavor depth that even anchovy naysayers will love!

Once opened, store your jar of anchovies in the refrigerator. To use, rinse them under running water, and pull off the tail and the thin spine that runs along the back. Gently split them open and remove the little bones inside, and you’re ready to add the huge flavor of Nettuno anchovies to your favorite dishes.

Nettuno is a family-run company founded in 1945 in Cetara, a charming fishing village on the Amalfi coast, on the Gulf of Salerno in Campania. Their production is done completely by hand, inspired by the simple but precise rules of the local anchovy traditions. The best anchovies are caught between March and July, when their flesh is most plump. Fresh anchovies are placed in small chestnut barrels, layered with Sicilian sea salt from Trapani, and cured for several months. Nettuno is one of Italy’s leading producers of anchovies and colatura, and a founding member of Amici delle Alici (Friends of the Anchovies), an association dedicated to preserving, documenting and spreading knowledge about Cetara's age-old association with this versatile oily fish.

Use it for:
Garrubbo Guide: Spaghetti con Alici (Anchovies)
Ed Garrubbo asks the question, "who doesn’t love a lovely little anchovy? Especially those caught…
Use it for:
Elizabeth Minchilli's Potato and Salted Anchovy Salad
Our friend Elizabeth Minchilli hits the nail on the head when she says "anchovies can make anything…
Read about it:
Gusti Adventures: Fishing Anchovies in Cetara
As soon as we stepped foot on the Sacro Cuore, one of Cetara's anchovy fishing boats, we felt the…
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Giulio gets Angry a.k.a. how to Properly Fillet Salted Anchovies
Last time we saw Giulio, our Amalfitan anchovy and colatura producer, we were slightly annoyed.…