Size: 3.17 ounces
Anchovy Season is from May to October. Fresh anchovies are rushed to the factory and given an initial salting. In an traditional process, quick-fingered women gut and behead each anchovy with a single flick of the wrist. Anchovies need to be "ripe" or they will not have much flavor; they should have a rich aroma and a rosy color. The Anchovies used in this type of oil-packed fillets are the smallest and highest quality. They are gently washed in fresh water and manually deboned. The fillets are laid out to dry overnight and hand-packed in the small glass jars and then topped with high quality extra virgin olive oil which gets "infused" with the anchovy flavor. Use to top a perfectly made pizza, in a panini, on crostini and when making any pasta sauce. Ideal to use on salads or any other preparation where the anchovy fillet will be a "star".