IASA Anchovy Fillets in Olive Oil

Freshly caught anchovies from the waters off the Amalfi coast are cured under sea salt for 12 months, then carefully cleaned and deboned by hand. The firm pink fillets are laid over crisp white linen cloths that help absorb the brine and salt. After a few minutes of drying, the fillets are masterfully lined side-by-side in glass jars and covered with olive oil.