…Telling the Story of Fish
Describe the main characteristics of the fish, shellfish or canned fish, including information on its history or interesting facts about its production.
Menaica anchovies take their name from an old artisanal fishing technique that use nets called “menaica” or “menaide.” The Menaica salted anchovies have characteristic light-colored pink flesh, an intense aroma and a delicate flavor.
Indicate the area of the sea in which they are fished (and where they are handled or processed). It is also useful to specify the pedoclimatic and water characteristics, but only those that give the product particularly unique, identifying or organo- leptic characteristics.
The anchovies are caught in the Gulf of Salerno, within 10 miles of the coast, by a small cooperative of fishermen from Cetara. The processing company is located in Cetara (Campania, Italy).
Indicate the period and the fishing technique.
The fishing season is from March to July, at night, when the sea is perfectly calm. The fishermen use small boats for fish- ing. This fishing technique is highly selective. It uses nets called “menaica” in which the mesh traps only adult anchovies, freeing undersized fish and not affecting the seabed.
Describe processing and specify where it happens. Indicate the ingredients used and their origins.
The anchovies, freshly caught, are decapitated and eviscerated by hand. They are then sprinkled with salt and, after one day, arranged in an oak container (called a “terzigno”, which gets its name from a third of a barrel), alternating with layers of salt. The oak container is covered with a wooden disk (the “tompagno”), on which stones are placed. By the pressing and maturation of the fish, a liquid is formed – the “colatura” – which is removed by hand as it rises to the surface. At the end of the maturation process of the anchovies, after about 5 months, the liquid is poured back in the tompagno, and, reaching the bottom of the container, is removed from the barrel through a special hole. At this point it is bottled in dark glass bottles.
Indicate in which period of the year the product is created.
Anchovy fishing and the time of year for producing the colatura coincide: from March until July. The colatura is then ready in December.
Tips for use or storage
How and where to best store the product.
Once the bottle is open, the colatura should be kept in a cool and well-ventilated area.