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Anchovies are small saltwater fish; about 3 inches long and are related to Herring. There are about six distinct species of the fish worldwide and are all are harvested for consumption. They can be cooked fresh in areas close to their natural habitat such as coastal Italy but are usually sold packed in salt, tinned or jarred in oil or as a paste in tubes. The anchovies that supply the Italian as well as the export market depend upon the time of year with Spanish anchovies from the Atlantic Ocean being popular for its larger size and rich flavour. However from April to September the Sicilian anchovy season harvests the smaller and lighter tasting fish that inhabit the Mediterranean.