» Whole Salted Anchovies - Acciughe Salate by ChefShop.com

Editorial Review for Whole Salted Anchovies - Acciughe Salate by ChefShop.com:

A large size tin of some of the best salted anchovies we've ever tasted. Italians use these little, aromatic, preserved fish in almost any conceivable dish. While those in the south seem to use them as much as olive oil, they also figure in numerous sauces, salads, and other dishes in the north. In our opinion, Scalia produces the next best thing to fresh anchovies - fresh anchovies cleaned by hand, packed in salt as soon as possible after they are caught. They only need to be soaked in cold water for about 15 to 20 minutes to yield their heavenly flavor. Once the can is opened, keep the remainder in an airtight container with all the salt and brine, and they will keep indefinitely. About the producer: Scalia Benedetto has been one of the top Sicilian companies for preserving fish since 1973. This allows them to do things the old fashioned way and the difference shows in the flavor and texture of their oil packed and salt packed anchovies. What is most important about these little Sicilian blue fish is that they are only taken during the proper season and 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. Anchovies are packed in one of two ways, salted fillets that are packed in olive oil, either in little jars or little cans, and whole salted fillets packed in salt and brine, usually in large cans. Of the two, salt-packed anchovies are usually preferred for their meatier flavor. 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 there in abundance. We are fortunate to have found a source for his 1.8-pound can of salt-packed anchovies for those of you who use them with the frequency of a Sicilian or a Calabrese.