6/230 GR TIN
Our anchovies have a distinct flavor and are useful as a flavoring ingredient. They are packed into barrels consisting of alternate layers of Anchovies and salt and weighted. They are cured for up to 6 months, then trimmed and packed in olive oil.
6/230 GR TIN
For four generations Recca family’s name has been related to the craftmade production of fish in Sicily. The reference to the company’s longevity is not only a source of pride that in itself guarantees the reliability and the quality of its products, but is necessary to understand the deep love for tradition that Agostino Recca has maintained for nearly a century
When most people think of anchovies, they think of long, silver or brick-colored strips of salty, tiny fish spread out over a pizza or Caesar salad. But they would also be surprised to learn that anchovies work their way into a number of dishes in the same way you would use a spice or seasoning, not as a topping. Because anchovies break down when heated, they can easily be incorporated into a number of sauces and dips, such as Louisiana remoulade sauce, Italian bagna cauda or the kitchen staple of Worcestershire sauce. Used in this manner, anchovies offer a boost of flavor, without adding a fishy undertone.
Not the typical anchovy! The unmistakable flavor of a delicate marinade makes these fillets of marinated anchovies an appetizing delicacy. These anchovies are perfectly suited for a tapas platter, draped over a Caesar salad, or as a snack straight from the flat.
Mojama is a Spanish delicacy consisting of filleted salt-cured tuna. The word mojama comes from the Arabic musama (dry), but its origins are Phoenician, specifically from Gdr (Gadir, Cádiz today), the first Phoenician settlement in the Western Mediterranean Sea. The Phoenicians had learned to dry tuna in sea salt to make it appropriate for trade. Mojama is made using the loins of the Yellow Fin tuna by curing them in salt for two days. The salt is then removed, the loins are washed and then laid out to dry in the sun and the breeze (according to the traditional method) for fifteen to twenty days.
Our jarred anchovies are cleaned and packed in salt barrels for up to 6 months. They are then filleted, trimmed for consistent size and packed in olive oil. The product is not cooked, it is semi-conserved and will continue to cure in the jar.