Fillets of Menaica anchovies

Fillets of Menaica anchovies in extra virgin olive oil.

Menaica anchovies are caught between April and July;

The special feature of this fishing technique is precisely the net, which is called “MENAICA,” an eco-friendly net. It selects only the largest anchovies, which, nervous and darting, become agitated, losing most of their blood in a short time.

The fishermen withdraw the net to the surface by hand and pull out the fish one by one, cleaning them directly of the entrails and head, and placing them in boxes.

The anchovies are immediately processed, first washing them in brine, and then arranged in traditional earthenware jars, alternating with layers of artisanal sea salt from Trapani.

Curing takes place in so-called magazzeni, cool and damp rooms, and lasts at least three months.