Anchovy fillets in olive oil gr.200

Key characteristics: the firm, compact texture of the flesh has earned it the nickname "sea ham."

The processing of these anchovies reflects the history of IASA, a company founded in 1969 specifically to produce salt-cured and oil-packed anchovies.

Family traditions—rooted in a small fishing village on the Amalfi Coast—shaped the production methods used today.

By morning, the anchovies—kept chilled between 0°C and 4°C with ice—have already arrived at the facility for processing. They are beheaded and gutted, washed in brine, and packed in salt within barrels. A slow, temperature-controlled curing process lasting approximately ten months follows, yielding the final product. Only experience allows for determining the precise curing time needed to achieve the perfect balance between product quality, saltiness, and flesh texture.

The fillets are pink in color and free of blood streaks, which would otherwise indicate poor preservation of the catch.

The texture of the fillets—firm and compact—is a hallmark of IASA’s processing method