Anchovies have been the unsung heroe of Mediterranean cuisine for centuries. The ancient Romans were so hooked on these small, silver fish that they used them to create garum, a fermented, umami-packed fish sauce they used on just about everything. By the Middle Ages, coastal towns in Spain and France mastered the art of curing anchovies – a skill they’re still known for today.

But anchovies aren’t just relics of history —they’re an umami powerhouse in the kitchen, and Merro Anchovies take that to the next level. Harvested from the pristine Mediterranean waters off Italy’s coast, these little fish bring complexity to dishes without overpowering other flavors. Whether you’re making pasta, salad, or even a sandwich, Merro anchovies can turn your dish from good to unforgettable.

The Magic of Curing: A Step-by-Step Process

The journey from sea to shelf begins with a focus on quality and care. Merro Anchovies are caught during peak season, when the fish are at their plumpest, most flavorful, and oily. Anchovies are naturally rich in oil, which is key to their signature flavor but also makes them highly perishable. To ensure the highest quality, the curing process begins within 24 hours of being caught, with every step handled by Merro’s supplier, who has over 50 years of expertise.

Here’s how the magic unfolds:

1. Preparation:

Freshly caught anchovies are lightly salted, beheaded, and gutted – all by hand, preserving their delicate texture and preparing them for curing.

2. Curing:
The prepared anchovies are layered in large drums with sea salt, pressed periodically, and left to cure for three to twelve months. This step is where the real magic happens. The salt draws out moisture, deepens the flavor, and creates that umami taste anchovies are known for.

Fun Fact: Unlike cheese or wine, shorter curing times often yield plumper, more tender fillets, which are perfect for Merro’s standards.

3. Rinsing & Drying:
Once cured, the anchovies are carefully rinsed in baths of water and brine multiple times to remove excess salt. They are then rapidly dried in a centrifuge, ensuring their texture remains firm yet supple.

4. Packing:
The final step is just as meticulous as the rest. Any remaining small fish bones and silver skin are removed by hand before being packed in glass jars or tins. They are then carefully submerged in olive oil, locking in their rich, savory flavor and silky texture.

The result? Theperfect balance of saltiness and umami, free of any bitterness that can be caused by over-curing. Merro Anchovies shine with buttery richness and a nuanced, savory flavor—ready to become your secret weapon in the kitchen.

Types of Anchovies & Culinary Uses

Anchovies come in various forms, each with their own unique culinary charm. For a bold, rustic flavor, salted anchovies are your go-to—they bring an untamed depth to sauces and slow-cooked dishes. Prefer convenience? Anchovy paste makes adding a touch of umami as easy as a squeeze.

But let’s talk about the real showstopper: oil-packed fillets. These are the crème de la crème of anchovies—firm, glossy, and bursting with flavor. Merro’s Anchovy Fillets in Olive Oil are a must-have pantry staple. Whether you’re topping toasted bread, tossing them into pasta, or folding them into a salad, they deliver an irresistible combination of richness and brininess.

Pro Tip: If the saltiness feels a little too bold for your taste, simply rinse the fillets or soak them briefly in milk. This trick softens the intensity while preserving flavor.

Why Merro Anchovies Are a Cut Above the Rest

Merro Anchovies stand out not only for their exceptional flavor but also for their premium texture and presentation. Each fillet is buttery yet firm, with a meaty, glossy appearance that speaks to their premium quality. Unlike other options, they don’t fall apart when removed from the jar, making them as visually appealing as they are flavorful. The nuanced, savory taste—with hints of oak and delicate funk—is perfect for everything, whether you’re layering them onto a slice of toasted bread, blending them into a sauce, or using them to create a mouthwatering Caesar dressing.

Whether you’re showcasing their flavor in bold dishes or letting them enhance recipes as a subtle secret ingredient, Merro Anchovies deliver consistent, elevated results.

Recipes to Try

Here’s some recipes to try featuring Merro Anchovy Fillets.

1. Spaghetti with Anchovy Oil & Breadcrumbs

Pasta Sauce & Dish:

• 1/3 cup Vantia, Paesanol, Barbera or Partanna Extra Virgin Olive Oil
• 4 garlic cloves, peeled and halved
• 1/2 tsp Vantia Calabrian Chili Pepper Paste, or 2tsp chili flakes
• 1 jar Merro Anchovy Fillets (3.1OZ.), drained
• Half a Package, Giuseppe Cocco Spaghetti

1. Add the olive oil and garlic cloves to a skillet on medium heat. Cook a few minutes until the cloves are golden. Discard them (or mash them into bread and keep them as a chef’s snack!). Add in chili and anchovies, stirring and breaking them up with a wooden spoon. Cook a minute until anchovies are dissolved and mixture is fragrant.
2. While making your anchovy-flavored oil, cook the pasta according to the instructions on the package. Stop cooking a few minutes short of the “al dente” indication on the instructions. Drain the pasta, setting aside a cup of pasta water.
3. Toss the drained pasta into the garlicky, anchovy oil. Place the skillet on medium heat and gradually pour in half of the reserved pasta water, tossing constantly until the sauce is silky and emulsified. Add more pasta water if necessary. These last minutes of cooking time will ensure your pasta is perfectly al dente, while extra flavorful since it is soaking up the sauce.
4. Plate your spaghetti and top with a generous sprinkle of toasted breadcrumb (see below).

Toasted Breadcrumbs:

• 3 Tbsp. Vantia, Paesanol, Barbera or Partanna Extra Virgin Olive Oil
• 1 ¼ cups La Squisita Panko Breadcrumbs
• 2 tablespoons fresh parsley, finely chopped
• Salt and Pepper

1. Add the oil to a large skillet over medium high heat. When hot, toss in the breadcrumbs and sauté over high heat, constantly shaking the pan and tossing the breadcrumbs to ensure they brown evenly. When the breadcrumbs are golden brown and deliciously crispy, transfer them to a bowl. Fold in the parsley.

2. Anchovy & Sundried Pepper Bruschetta

Ingredients:

• 2 C. Vantia Sundried Peppers, strips
• 1 shallot, minced
• 1 tsp lemon juice
• 5 tsp honey
• 1 garlic clove
• 6-8 Merro Anchovy fillets
• 1 organic lemon, zested
• 1-2 oz. Balsamic Glaze
• 2 oz. Extra Virgin Olive Oil
• 1 Loaf Italian Bread
• Chives, for garnish

Steps:

• Preheat oven/ broiler. Toast bread until golden, then lightly brush with E.V.O.O. Rub the toasts on 1 side with the garlic clove.
• In a smaller bowl toss the anchovy fillets, sundried peppers, lemon zest together.
• Spoon the topping on the toasts. Garnish with a drizzle of Extra Virgin Olive oil and Balsamic glaze.

* For a gluten free approach try serving inside a leaf of romaine lettuce.

Merro Anchovies are your new kitchen hero. With their rich flavor and versatility, they can transform simple dishes into unforgettable meals. Whether you’re a professional chef or a home cook, these anchovies deserve a spot in your pantry. Ready to give them a try?