{"id":8368,"date":"2022-02-28T15:03:31","date_gmt":"2022-02-28T14:03:31","guid":{"rendered":"https:\/\/www.testaconserve.it\/anchovies\/"},"modified":"2026-06-15T16:22:07","modified_gmt":"2026-06-15T14:22:07","slug":"anchovies","status":"publish","type":"page","link":"https:\/\/www.testaconserve.it\/en\/anchovies\/","title":{"rendered":"Anchovies"},"content":{"rendered":"

[vc_row row_content_width=”grid” css=”.vc_custom_1631221892140{padding-top: 80px !important;padding-bottom: 80px !important;}”][vc_column width=”1\/2″]

\n\t\t

\n\t\tAnchovies
\t\t<\/h1>\n\t\t<\/div>[vc_single_image image=”7175″ img_size=”full” css=”.vc_custom_1631221936880{margin-top: 30px !important;}”][\/vc_column][vc_column width=”1\/2″][vc_column_text]If you think of the Sicilian sea<\/strong>, you think of anchovies<\/strong>: this is the name of the slender, elongated, silver-coloured fish with a blue back which, once salted, is commonly known as anchovies.<\/p>\n

This is Futura Prima<\/strong>, the Testa family’s second motorboat, the vessel dedicated to fishing anchovies between the Strait of Sicily<\/strong> and the Ionian Sea, in the waters around Trapani and off Portopalo di Capo Passero. The fishing period for canned anchovies runs from the end of May to September<\/strong> and is only interrupted when Futura Prima<\/strong> is busy catching bluefin tuna with Atlante<\/strong>. It is in summer that anchovies can be fished most easily, as they make seasonal migrations that in winter push them towards deeper waters.[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=”grid” content_text_alignment=”center” css=”.vc_custom_1636754254775{padding-top: 150px !important;padding-bottom: 100px !important;background-image: url(https:\/\/www.testaconserve.it\/wp-content\/uploads\/2021\/11\/img_testa_pescato_acciuga_mare_2-1.jpg?id=8034) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column width=”1\/2″][vc_single_image image=”6326″ img_size=”full” css=”.vc_custom_1632517643379{margin-top: -200px !important;}”][\/vc_column][vc_column width=”1\/2″]

\n\t\t

\n\t\tAnchovies first\t\t<\/h2>\n\t\t<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1632517845641{margin-top: 80px !important;margin-bottom: 80px !important;}”][vc_column offset=”vc_col-lg-6″][vc_column_text]Anchovies fishing<\/strong><\/p>\n

Anchovies<\/strong> are a gregarious species at every stage of their life and form very large shoals, often mixed with other species (e.g. sardines) but made up of similarly sized specimens. There are a number of laws that protect fishing for anchovies<\/strong>, including one that prohibits the use of too small a mesh size and one that identifies 9 cm<\/strong> as the minimum marketing size in the EU.<\/p>\n

As with tuna, the time<\/strong> that precedes processing and determines the quality of anchovies<\/strong> is fundamental: they are fished with a special encircling net<\/strong> known as a “ci\u00e0nciolo”<\/strong> on shallow waters, at a distance of between 10 and 20 miles from the coast, and are processed over a period of between 3 and 12 hours<\/strong>.<\/p>\n

From “Alici” to “Acciughe”<\/strong><\/p>\n

The anchovies enter the Portopalo<\/strong> di Capopassero<\/strong> plant at a temperature of +4 degrees<\/strong> to be transferred to a holding cell.<\/p>\n

First, the fish is “scapuzzato”<\/strong> with a pressure of the thumb and index finger, at the height of the gills, to remove the head and viscera. Within two hours of arrival<\/strong>, the anchovies are salted<\/strong> and placed in containers called ‘cugni’.<\/p>\n

The curing time of salted anchovies<\/strong> varies according to climate and air quality, dry or humid. The cousins are transferred into 70-kilo bins, on which weights are placed: it is the pressure that draws out the blood and excess water.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column offset=”vc_col-lg-6″][vc_column_text]A little treasure chest of goodness<\/strong><\/p>\n

After maturing,<\/strong> the anchovies are removed from the salt. To remove any residual liquid, they are wrapped<\/strong> in perforated cloths and passed through a centrifuge. Once the anchovies have been boned, it is time<\/strong> to fill the jar with cold-pressed organic seed oil:<\/strong> the skill lies in placing each fillet on top of the next, forming a continuous wall around the entire circumference of the jar.<\/p>\n

Once the ritual is complete, the anchovies will be ready like a little treasure kept in a casket: a precious fish to bring to the table<\/strong>, for its taste, versatility and contribution of Omega-3, useful in the prevention of certain diseases.<\/p>\n

[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1632517845641{margin-top: 80px !important;margin-bottom: 80px !important;}”][vc_column offset=”vc_col-lg-6″][vc_single_image image=”7617″ img_size=”full”][\/vc_column][vc_column offset=”vc_col-lg-6″][vc_row_inner content_placement=”middle” css=”.vc_custom_1632518574535{margin-bottom: 30px !important;}”][vc_column_inner width=”1\/4″]

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\n\t\t\t\t\t<\/div>\n<\/div>[\/vc_column_inner][vc_column_inner width=”3\/4″][vc_column_text]grams of protein per 100g of anchovies<\/strong>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner content_placement=”middle” css=”.vc_custom_1632518581237{margin-bottom: 30px !important;}”][vc_column_inner width=”1\/4″]
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the centimetres of minimum size of anchovies allowed by the European Union for fishing<\/strong><\/p>\n

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\n\t\t\t\t\t<\/div>\n<\/div>[\/vc_column_inner][vc_column_inner width=”3\/4″][vc_column_text]the metres of depth at which anchovies can be fished in the summer period<\/strong>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column]\t
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\n\t\tOur products: Anchovies\t\t<\/h3>\n\t\t<\/div>[vc_empty_space][vc_single_image image=”7178″ img_size=”full” alignment=”center”][vc_empty_space]
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anchovies<\/a><\/span>anchovies<\/a><\/div>\n\t\t\t

\n\n\tAnchovy Fillets in Sicilian IGP EVO Olive Oil 550g<\/a>\n<\/h4>\t\t\t\t\t\t\t\t
45,00€<\/span><\/bdi><\/span><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t<\/a>\t<\/div>\n<\/div>
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Bluefin tuna<\/a><\/span>cold pressed sunflower oil<\/a><\/span>filleted<\/a><\/div>\n\t\t\t

\n\n\tAnchovy Sauce 100ml<\/a>\n<\/h4>\t\t\t\t\t\t\t\t
22,00€<\/span><\/bdi><\/span><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t<\/a>\t<\/div>\n<\/div>
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anchovies<\/a><\/div>\n\t\t\t

\n\n\tSalted anchovy fillets in evo igp oil Sicily 240 g<\/a>\n<\/h4>\t\t\t\t\t\t\t\t
31,00€<\/span><\/bdi><\/span><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t<\/a>\t<\/div>\n<\/div>
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anchovies<\/a><\/span>EVO<\/a><\/span>igp<\/a><\/div>\n\t\t\t

\n\n\tAnchovies in sicily IGP olive oil in a tin 120 gr<\/a>\n<\/h4>\t\t\t\t\t\t\t\t
18,00€<\/span><\/bdi><\/span><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t<\/a>\t<\/div>\n<\/div>
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\n\t\t\t\t\t\tAdd to cart<\/a>\t\n\t\t\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
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anchovies<\/a><\/span>BIO<\/a><\/span>EVO<\/a><\/span>igp<\/a><\/div>\n\t\t\t

\n\n\tFilleted anchovies in sicily pgi extra virgin olive oil 200gr<\/a>\n<\/h4>\t\t\t\t\t\t\t\t
25,00€<\/span><\/bdi><\/span><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t<\/a>\t<\/div>\n<\/div>\t<\/div>\n\t<\/div>[vc_empty_space]Go to the shop<\/span><\/a>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1636754370633{padding-top: 80px !important;padding-bottom: 80px !important;background-image: url(https:\/\/www.testaconserve.it\/wp-content\/uploads\/2021\/11\/img_testa_dove_peschiamo_flotta.jpg?id=8012) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_row_inner row_content_width=”grid”][vc_column_inner width=”1\/2″][\/vc_column_inner][vc_column_inner width=”1\/2″]
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\n\t\tWhere\t\t<\/h3>\n\t\t<\/div>
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\n\t\twe fish\t\t<\/h2>\n\t\t<\/div>[vc_empty_space][vc_single_image image=”7179″ img_size=”full”][vc_empty_space]Surf With Us In Real Time<\/span><\/a>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_content_width=”grid” css=”.vc_custom_1631221892140{padding-top: 80px !important;padding-bottom: 80px !important;}”][vc_column width=”1\/2″][vc_single_image image=”7175″ img_size=”full” css=”.vc_custom_1631221936880{margin-top: 30px !important;}”][\/vc_column][vc_column width=”1\/2″][vc_column_text]If you think of the Sicilian sea, you think of anchovies: this is the name of the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-full-width.php","meta":{"footnotes":""},"class_list":["post-8368","page","type-page","status-publish","hentry"],"yoast_head":"\nAnchovies | TestaConserve.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.testaconserve.it\/en\/anchovies\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" 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