Description
IASA Spicy Anchovies have enough fire and complexity to be used as an ideal ingredient (once deboned) in many preparations such as pasta sauces, fish stews and soups.
After 12 months of curing under sea salt, the anchovies are carefully cleaned and their tails trimmed by hand. The whole anchovies are then marinated in olive oil and IASA’s spicy hot pepper paste.
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