The Fish Industry Conserviera Benedetto Scalia was born in Sciacca (Ag) Italy in 1973. Its sea, particularly rich in fish, is mainly suited to bluefish fishing, especially anchovies and sardines. The great abundance of this type of fish has led to the proliferation of many small farms for the production of salted sardines, salted
anchovies and anchovy fillets. Our anchovies are processed just fished and by hand as per tradition. In this way the fish remains soft and tasty, with exceptional nutritional qualities. The real gold of the Sicilian sea, we have been working on it since 1973 in the same way, the only product we use for its processing is salt.
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Scalia – Anchovy Fillets EVOO
Scalia anchovy fillets are cleaned and salted as soon as possible after they are caught in order to preserve a richer flavor and a perfect texture. They are aged for at least 12 weeks and packed in extra virgin olive oil. This little fish is a small, warm water relative of the herring, a Northern European staple. And just as the people of the north salted their herring to preserve them, the anchovy has long been salted by fishermen and packers in the Mediterranean, where it is a staple.
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