With an outstanding balance of salty aroma and briny flavor backed by a luscious sweet complexity, IASA anchovies have a surprisingly meaty texture along with a succulent flavor. After 12 months of curing under sea salt, these anchovies are carefully cleaned and deboned by hand. The firm pink fillets are laid over crisp white linen cloths that help absorb the brine and salt. After a few minutes of drying, the fillets are lined side-by-side in glass jars and covered with olive oil.
For a simple and pleasing snack, savor slices over pieces of generously buttered baguette. Keep these anchovies on hand for making classic Caesar salad, to top hard boiled or deviled eggs, or as an essential ingredient for a Pan Bagnat. For a spicier kick, try IASA's Spicy Anchovies.
About the Producer:
Because of its close proximity to the sea, nearly every family in Cetara, a village tucked away in a small cove of the Amalfi Coast, has a connection to it. One of these families is the di Mauro family. Francesco di Mauro, a retired Navy Captain, founded Ittica Alimentare Salerno (IASA) and was among the first companies to preserve the bounty of tuna and anchovies brought in by the local fishermen. Today, Francesco’s dynamic sons and daughter manage IASA. During the fishing season, April through September, the company employs a team of 50 local workers. IASA is the only company in Italy that does most of the work of packing the anchovies by hand - Gutting and cleaning the fish, placing layers of anchovies in drums with sea salt, and hand packing the anchovies in jars.