Curing anchovies has been a Mediterranean practice since Ancient Roman times, and not only are they packed with umami-rich flavor, they’re also very high in Omega-3 fatty acids. Sourced from the southwestern coast of Sicily and prepared using traditional techniques since its founding in 1973, Scalia’s white anchovies differ from traditional anchovies: They’re marinated in a vinegar-based brine instead of being heavily cured with salt, which preserves their natural white color and gives them a mild, bright, tangy flavor that’s less fishy than regular anchovies.
Called boquerones in Spain, these white anchovies great enjoyed on their own as a healthy snack, chopped into salads, draped over pizza slices, or enjoyed as they are in Sicily: on crusty fresh bread with a drizzle of good olive oil.
Ingredients: Anchovies, sunflower seeds oil, wine vinegar, spices, salt
Nutritional information coming soon
Nutritional information coming soon