Only the largest anchovies, caught in the spring, are selected to become premium anchovy fillets in oil. The maturation process takes place in terzigni, chestnut barrels, for a period of no less than eight months. This practice follows rules passed down from generation to generation, a secret that makes anchovies a product of gastronomic excellence.

Once the maturation process is complete, the anchovies are cleaned of salt, deboned, and prepared for preservation in olive oil. This process extends their shelf life without compromising their flavor and quality.

Frequently Asked Questions about ARMATORE Anchovy Fillets

What are ARMATORE anchovy fillets in oil?

They are hand-processed in our new facility in Salerno, matured for a long time in salt and preserved in pure olive oil.

Where do ARMATORE anchovies come from?

Only anchovies caught in the Mediterranean Sea, FAO area 37, within hours of being caught.

How are anchovy fillets processed?

The anchovies are hand-picked by the women of Cetara, according to a tradition passed down through generations.

What is Cetara's tradition of anchovy processing?

Cetara has been the home of anchovy fishing and preservation for centuries, with a unique expertise, based on ancient techniques and skilled hands.

What is the difference between Armatore anchovies and those from the Cantabrian Sea?

They are the same species, but our anchovies, smaller and more flavorful, reflect the Mediterranean Sea; those from the Cantabrian Sea, grown in colder waters, are fattier and sweeter.

Are ARMATORE anchovies hand-picked?

Yes, each fillet is selected and cleaned by hand with precision and respect for the raw material.

What type of oil is used to preserve the anchovies?

We use only olive oil, which preserves and enhances the authentic flavor of anchovies.

How long do anchovies mature before being preserved?

Anchovies mature for at least 8 months in salt, developing a complex flavor and perfect texture.

How are anchovy fillets in oil used in cooking?

Ideal on crostini, salads, pasta, or as a base for umami-rich sauces and dressings.

What's the difference between anchovies and sardines?

None: they're the same fish, Engraulis encrasicolus. "Alici" is the common name used in Southern Italy, while "acciughe" is more common in the North.

What's the difference between anchovies in oil and anchovies in salt?

Anchovies in oil are ready to eat, already cleaned and filleted. Those in salt, however, require soaking, filleting, and manual cleaning before consumption.