Anchovies in Salt

A warm-water relative of the herring, anchovies have long been a Mediterranean staple. These anchovies were caught off the Sicilian coast, quickly cleaned and packed in salt. Because the flavor isn’t diluted by oil, these are intensely flavorful with a meaty texture, but once rinsed they’re not actually any saltier than oil-packed anchovies. These anchovies add an umami boost to nearly any dish: Just carefully remove the backbone and tail and soak in water for about 15 minutes and serve in salads, on pizza, on crusty bread with good butter, or melted into sauces and stews to give them a flavorful kick.

Scalia Benedetto was founded in 1973 by Benedetto Scalia in Sciacca Thermae on the Agrigento coast of southwest Sicily, a city famous for its fishing. For centuries, the women of Sciacca have processed anchovies using traditional techniques, the same ones applied to these anchovies. These anchovies are produced the old-fashioned way, and it’s obvious in their flavor and texture.