Anchovy fillets in oil 1,5 kg

anchovies are fished off the Sicilian coasts by small fishing boats with the Lampare method, gutted within a few to avoid blood stagnation in order to maintain a pink color of the meat, and immediately placed to ripen in the salt, the best and largest of these Once they have reached the right maturation, they are placed in glass jars with a very humid salting to avoid oxidation of the meat, or filleted and spread in fine delicate olive oil.