Sicilian Anchovy Fillets

Size 500 g
AED 92.00
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Gutted and skinned on board, the anchovies are culled in IQF (individually) in the certified laboratories of the fishing boats with a very high thermal shock: the processing is carried out quickly without rinsing or glazing to maintain all the freshness of the product. In practical 500g IQF packaging - so nothing is wasted and only the required quantity is used - they are delicious to eat fried, in which their genuine flavor is enhanced, or au gratin in the oven with breadcrumbs.

Chef's advice
For a perfect frying, just a few steps are needed: after defrosting the product, dust the fish with a mixture of wheat flour 00 and semolina, in the same proportions (do not use water). Immerse the floured fish evenly in seed oil at 180°C and fry for a few minutes, until golden brown.

Mediterranean Sicily Channel

Anchovy fillets cleaned and deliscate

500 gr, individually frozen

The Company
Founded in 2014, Don Gambero is a dynamic fish company in Mazara del Vallo, in Sicily, that has inherited a long tradition of sailors and fishermen in the temple of Red Prawn, also known as Ammaru Russu.
Not only Red Shrimp in various versions (whole, tails only and in tartare) but many other products frozen on board, selected and expertly processed: the best catch of the Egadi, Sciacca, Trapani and Mazara del Vallo.

How to defrost and use: defrost the product in the refrigerator the defrosted product must not be refrozen and must be kept in the refrigerator and consumed within 24 hours
Scientific name: anchovy (engraulis encrasicolus) - cod. alpha3: ane
Ingredients with highlighted allergens: anchovy (engraulis encrasicolus), antioxidants: sulfites e221/e222
Fished in: Central Mediterranean Sea 37.2.2 Ionian Sea Central Mediterranean 37.2.1 Adriatic Sea
Fishing method: trawl
Conservation temperature: -18°c
EC stamp on label: EN D2656 EC
Name and address on label: Il Satiro Danzante srl Via San Benedetto da Norcia 10 91026- Mazara del Vallo (TP)
The ingredients that contain allergens are highlighted in BOLD

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