Fish and seafood

Salted anchovies

Salted anchovies from Calabria and Campania, layered and pressed under salt

On the coasts of Naples, Salerno and Calabria anchovies go under salt so there is fish to eat even when rough seas keep the boats in harbour. In Calabria they are headed and gutted, layered with coarse salt, pressed and aged somewhere cool for six months to a year; in Campania they are salted twice under weights. They appear three times on the national list of traditional agri-food products (PAT).

• Long, slender fish of nine to ten centimetres with a lightly salted taste
• Just three ingredients in the Calabrian recipe: fresh fish, salt and wild fennel
• Fat skimmed off day by day as the brine lifts it, the mark of careful work

How to enjoy it. Keep them cool, as in the rooms where they age: the fish goes on maturing even after the pack is sealed.

Production areas

Calabria, Campania

Season

Production: March, April, May, June

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