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Traditional Cetara Anchovy Extract

This amber liquid, similar to the Ancient Roman garum, is made by aging anchovies in salt. The fresh fish are layered with the salt in a wooden container, known as a "terzigno," which is closed with a disk topped with weights. As the pressed anchovies age, they produce a liquid, which is naturally preserved by being exposed to the direct light of the summer sun. When the process of maturing the fish is finished, the liquid is again poured into the terzigno, where it absorbs the best of the anchovies' sensory qualities before dripping out from a hole in the bottom of the container.

The Presidium production protocol defines the distinctive features of the classic processing method, passed down by the Cetara fishermen from father to son. The anchovies are caught using the "cianciolo" technique in the Gulf of Salerno, between the end of March and the beginning of July, when they have the best characteristics for salting. The anchovy extract can be used as a salt substitute in some dishes.

Production area
Cetara Municipality, Salerno Province

Seasonality
The anchovies are fished from April to August, and the extract is produced over the following 4-5 months and available year-round

 

 


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In this section, we'll be celebrating all the men and women in our networks: fishermen and fisherwomen, fish farmers, cooks, consumers, journalists, educators, volunteers, convivium members and many more, who are all taking big or small steps towards producing and consuming fish responsibly.

To tell us your story, write to: slowfish@slowfood.com

 

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