Fish and seafood

Marinated anchovies

Marinated anchovies: fillets set by vinegar and lemon in Puglia, Campania and Calabria

Opened up, headed and boned, the anchovies rest in white wine vinegar, lemon juice or both, which gently cook the flesh, and are finished with oil. Around Lecce the recipe starts from fish frozen at -18 °C for at least 96 hours, following health guidelines against Anisakis. Puglia, Campania and Calabria all list them as a traditional agri-food product (PAT).

• Flesh lightly set by the acidity, with a gently tart taste
• Calabrian makers want the fish at its freshest, landed no more than six hours earlier
• The classic Puglia marinade blends vinegar and lemon for five or six hours

How to enjoy it. Serve them as an antipasto: dressed in Puglia with oregano, parsley and extra virgin olive oil, in Campania with oil and chilli, in Calabria also with olives, capers and sun-dried tomatoes.

Production areas

Apulia, Campania, Calabria

Season

Harvest: March, April, May, June, July, August, September

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