Scaglia's anchovy fillets 80g

[Delicious at a glance! The best Sicilian anchovies]
Made from fresh anchovies, the concentrated flavor of these ingredients enhances the taste of any dish.

■Origin: Italy (Sicily)
■Name: Seasoning ■Ingredients: Anchovy, sunflower oil, salt ■Contents: 80g (solids 45g)
■Storage method: Store in a cool, dark place away from high temperatures and humidity.
After opening, refrigerate (below 10℃)

*The white sediment is an umami component that is produced during the aging process.

■Nutritional information (per 100g)
Energy: 210kcal
Protein: 27g
Fat: 11g
Carbohydrates: 0.4g
Salt equivalent: 15g

Storage method: Store in a cool place away from direct sunlight.

①Features:
Fresh anchovies, with their innards, heads and spines removed, are salted in Trapani sea salt and aged at a constant temperature for several months.
The slightly reddish anchovy fillets are beautiful to look at and have an elegant aroma.
You can enjoy the concentrated flavor and chewy texture.

②How to use:
For salads, pasta, pizza and stir-fried vegetables.

[About the producer]
Scaglia began in 1973 as a small anchovy factory in Sciacca, a port town on the Mediterranean coast of Sicily.

During anchovy fishing season, many fishing boats come and go from the port. Nearly half a century after the company was founded, the company's founder, Scaglia Benedetto, still heads to the port at 5am every morning to buy the best anchovies.

Freshly caught anchovies are packed on ice and quickly transported in refrigerated trucks to Scaglia's factory near the port. There, experienced craftsmen quickly and carefully remove the innards, heads, and spines. To keep the anchovies fresh, Scaglia is particular about pre-processing them in saltwater adjusted to the same concentration as seawater, rather than fresh water. The pre-processed anchovies are salted and aged carefully for several months in an underground aging cellar. The finished anchovies have a concentrated flavor and a firm texture.

As a result of the steady PR efforts of Scaglia's eldest son, Bardo, demand for the company's anchovies is growing both in Italy and abroad, as a staple on the family dinner table and a delicacy that even attracts chefs at Michelin-starred restaurants.
"Every day we conduct research to find an anchovy that is even more delicious than the one from yesterday. Our work is never over," says Bardot, who delivers the finest anchovies to customers in Japan.