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| Supporting Family-Owned Artisan Producers of Hard-to-Find Ingredients since 1999 |
The Almighty Anchovy
A path to anchovy enlightenment |
Behold the humble anchovy! A super food to some, a culinary delight to others. To the hungry the anchovy is considered in two disparate ways: reverence or revulsion. For those of you that already love these little swimming critters, we applaud ye. Besides being a nutritional powerhouse, the anchovy packs a powerful taste punch. For those wayward anchovy haters, we offer you a path to cross the culinary chasm to anchovy enlightenment.
This tiny little fish - or fishes, as there are 139 different species in the family Engraulidae - swims in schools throughout many of the world's oceans. Most become food for bigger fish, but sea-going cultures the world over consume these tiny creatures and have heartily incorporated them into their respective cuisines. In Southeast Asia and many Mediterranean countries, the anchovy is central to almost every table. While they are usually consumed fresh and either grilled or marinated, they always preserve some of the catch for later use. Before the advent of canning and refrigeration, salt was the predominant way to preserve them.
Salting anchovies changes both their taste and texture, making them a truly versatile and valuable ingredient. Most of the anchovy catches from the Cantabrian Sea and across the northern coast of Spain to the Bay of Biscay, end up being salted or brined. Although Europeans seem to prefer bulk purchases of whole salted anchovies from their local market, salted anchovies show up in this country mainly in the form of small flat or rolled fillets packed with olive oil - like sardines.
There is so much more to read, click here
See our school of anchovies here
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Scalia Benedetto Anchovies: Pure flavor from the sea |
 The real flavors of the "Fruits of the Sea" have mostly passed into history, but for a handful of artisan producers like Scalia. All of Scalia's anchovy products are carefully processed by the ladies of Sciacca using traditional techniques passed down from generation to generation. These little Sicilian fish are only packed during the prime season - to ensure peak texture and flavor.
Anchovy Fillet in Extra Virgin Olive Oil: The first hint you've discovered something special is the oil. Most packers use second pressing olive oil. Scalia, on the other hand, ages their fillets in green, tasty, unctuous extra virgin ambrosia. The fillets are ready to use.
 Whole Salted Anchovies: Most of us, even many Italians, are unable to enjoy the pleasures of freshly salted anchovies. In our opinion, Scalia produces the next best thing - fresh anchovies cleaned by hand, and packed in salt as soon as possible after they are caught. Try these delicious, meaty morsels in just about any of your favorite Mediterranean dishes. Transfer unused anchovies to a glass container, cover and store in the back of your fridge. The salt keeps the fish happy for a really long time!
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Piangrillo
...is finally back and in stock. The mellowest we have ever had. It still has its signature taste and flavor profile with an added bit of "fruit" at the top of the taste. For those that have been waiting, the ship has come in.
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Oatmeal of Alford
After what seems like forever, the oatmeal is back! We have plenty to last at least a month ... Just to be sure, we are ordering more now with the hope that it will arrive before we run out this time!
Real Pinhead Oatmeal - Morning, Noon & Night. Read the article here.
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Spring Parmigiano-Reggiano
From June, 2007 milk. This 36-month-old aged Parmigiano-Reggiano is excellent. With a cheese this old you can expect a healthy dose of crunchy bites of amino acids (those little white crystals) in your piece - a good indicator that this is one nicely aged cheese! Pre-order for shipping next week.
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Copper River Salmon
Although the Copper River is still filled with ice, there have been a few "openers" - those brief periods of time that the licensed fisherman are allowed to go out and fish. But, more openings are coming and we are planning to ship the first of our Copper River Salmon the end of May/beginning of June. Though there is Copper River King and Sockeye salmon available right now, it's so expensive per pound - we just can't get ourselves to buy any. The prices should drop once a few more "openers" pass, and the back-log of restaurant orders have been filled. Once that happens, we will ship your orders. Pre-Order Now!
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Fresh, sweet cherries
Time to order your 2010 fresh, sweet cherries from Washington. Bings, Lapins and Sweethearts, as well as another special offer of Rainiers from a very special lot. The cherries were some of the best ever last year. This year, we have added one more "line" of inspection to make sure only the best get shipped to you. Pre-Order Now!
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This Week's Recipes
Here are some examples of anchovies at their best. These are just a few simple recipes to start you off on your path to anchovy heaven.
Anchoiade
This Provençal classic is made with pureed anchovies, garlic and olive oil. Just spread on toasted crouton, or serve as a dip with your favorite raw vegetables.
Bagna Cauda
Bagna Cauda is the Italian version of fondue. Raw vegetable pieces are dipped into the hot, garlicky oil until warm - and then devoured. Yum!
Spaghetti con Acciughe
This recipe is quick, easy and oh so good. A classic Neapolitan dish and a great way to get not only your anchovy fix for the day, but use up some of those stale half-loaves of bread.
Green Goddess Dressing
Originally created by the executive chef at the San Francisco's Palace Hotel in the 1920's, this dressing was the favorite of then-popular actor, George Arliss, a frequent patron of the hotel. A great substitute for Thousand Island or Ranch Dressing.
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