Best Italian Preserved Fish Types
Fishing and fish preservation in Liguria are traditions known since the early 16th century when the historical Republic of Genoa was already regulating and controlling fish supply, prices and sales. Acciughe Sotto Sale del Mar Ligure are Ligurian anchovies, caught in the Tyrrhenian Sea between April and October.
The freshly caught fish are cleaned, pre-salted and cured in chestnut wood barrels or terracotta vases for about 40 to 60 days. After the curing process is over, the salted anchovies are marketed in glass containers called arbanelle, layered and covered with fine sea salt.
Trota affumicata di San Daniele, also known as "la regina di San Daniele," is a smoked trout crafted from rainbow trout (Oncorhynchus mykiss) raised in the pristine waters of Friuli, where they mature naturally over 7-8 years, reaching up to a meter in length and approximately 10 kg (22 lbs) in weight.
The preparation involves cold-smoking the trout at temperatures not exceeding 30°C/86°F, using a blend of selected woods, berries, and aromatic herbs. This meticulous process imparts a delicate smoky flavor that enhances the trout's lean, firm, and orange-red flesh.
Stocco di Mammola is a traditional Calabrian dish centered around stockfish—air-dried cod—that is meticulously prepared in the town of Mammola, in Reggio Calabria, Italy. The process begins with rehydrating the dried cod in Mammola’s pure mountain spring water, renowned for its unique properties that enhance the fish's texture and flavor.
Over several days, the fish is trimmed, soaked in flowing water, deboned, and rehydrated until it achieves a firm yet tender consistency. This artisanal method has been passed down through generations, making stocco di Mammola a celebrated delicacy with a rich, savory taste and spongy texture.
Best Italian Preserved Fishes
The Filetti di Alici Piccanti all’Olio di Oliva by Pollastrini is an Italian specialty, featuring high-quality, hand-selected anchovy fillets preserved in olive oil with a touch of spice. This product is known for its robust and slightly smoky flavor, balanced by the heat of chili peppers, making it a popular addition to antipasti, pizzas, and pasta dishes.
These anchovies are a favorite among seafood connoisseurs who appreciate Mediterranean ingredients prepared with artisanal care.
AWARDS
World's 101 Best Canned Products from the Sea - Top 10 Anchovies
2024
The Cantabrian Anchovy Fillets 000 Limited Edition made by MAGNO FOOD are a premium product that is celebrated for its superior quality and flavor. These anchovy fillets are sourced from the pristine waters of the Cantabrian Sea, which is known for its ideal fishing conditions.
The anchovies are hand-filleted and preserved using traditional methods to maintain their exquisite taste and texture. This limited edition offers a gourmet experience, often sought after by culinary enthusiasts for its distinctive, robust flavor profile.
AWARDS
Great Taste Awards - 2 stars
2024
Great Taste Awards - 3 stars
2023
Cantabrian Anchovy Fillets in Beppino Occelli butter are a gourmet product made by MAGNO FOOD. The product features high-quality anchovy fillets sourced from the Cantabrian Sea, which are then preserved in premium "Beppino Occelli" butter. With a net weight of 120g and a drained weight of 60g, the package typically contains 12 to 14 fillets.
The combination of the rich, savory anchovies with the luxurious butter creates an exquisite and flavorful delicacy suitable for a variety of culinary applications.
AWARDS
Great Taste Awards - 2 stars
2024
Great Taste Awards - 3 stars
2023
AWARDS
Great Taste Awards - 2 stars
2024
Filetti di Ventresca di Tonno from Callipo are premium products made from the finest yellowfin tuna, known for their rich flavor. These fillets are prepared from the ventral muscles of the tuna, the most prized part of the fish, and are carefully hand-cut into fillets.
The tuna is steamed, then manually packed into glass jars with olive oil and salt. All production processes, from the selection of raw materials to packaging, take place in Italy, following the distinctive Calabrian tradition, ensuring high quality and food safety.
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