Equipment
* optional
Ingredients
Primary Fermentation
- 5000 g fresh european anchovies, whole
- 3000 g coarse sea salt, dry
Finishing
- fresh oregano leaves
- lemon zest
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 70 kcal
- Protein
- 10 g
- Carbohydrates
- 0 g
- Fat
- 3 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 8983 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 28 mg
- Potassium
- 183 mg
- Calcium
- 82 mg
- Iron
- 1.6 mg
- Magnesium
- 23 mg
- Phosphorus
- 84 mg
- Zinc
- 0.8 mg
- Vitamin A
- 4 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.12 mg
- Niacin
- 6.6 mg
- Folate
- 4 mcg
- Water
- 17 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the anchovies by removing the heads and entrails by hand. Do not wash the fish with freshwater, as this introduces bacteria and dilutes the blood/salt bond. If absolutely necessary, rinse quickly in clean seawater or a strong brine.
Place the cleaned anchovies in a container with a generous amount of salt (about 10% of the total salt) and toss gently. Let them sit for 24 hours to begin initial dehydration.
Transfer the anchovies to the Terzigno (barrel) or glass jar. Create a layer of salt at the bottom, then arrange anchovies in a tight, single layer, alternating head-to-tail to minimize gaps. Cover completely with salt. Repeat this layering process until the vessel is full, finishing with a thick cap of salt.
Place the 'tompagno' (wooden disc) or follower plate on top of the final salt layer. Place the heavy weight on top to compress the fish.
Store the vessel in a cool, dark place with a stable temperature around 18-20°C (64-68°F). Allow to ferment for a minimum of 12 months, ideally 18 to 36 months.
After the aging period, the liquid is harvested. Traditional method: Pierce a small hole in the bottom of the barrel. The liquid on top slowly drains back down *through* the layers of fish, picking up flavor and clarity, dripping out drop by drop.
Collect the amber liquid. For optimal clarity, filter one last time through a wool cloth (sometimes layered with fresh oregano or lemon zest for aroma, though purists omit this) into sterilized glass bottles.
Chef's Notes
- The leftover fish solids are extremely salty but can be desalinated and used, though they will be very broken down.
- True Colatura di Alici di Cetara is a DOP product; this recipe replicates the traditional home process.
- The final liquid should be a brilliant amber color, not muddy or black.
- Histamine levels increase with fermentation; those with sensitivity should avoid this product.
Storage
Reheating: Do not cook; add at the very end of preparation or raw.
Troubleshooting
Putrid or ammonia smell
Cause: Bacterial spoilage due to insufficient salt or high temperatures
Fix: Cannot be fixed. Discard immediately.
Prevention: Ensure fish are completely covered in salt and temperature remains below 25°C
White mold on surface
Cause: Exposure to air
Fix: Scrape off mold carefully; if it has penetrated deep or smells bad, discard.
Prevention: Ensure the wooden disc and weights keep everything submerged
Liquid is cloudy
Cause: Insufficient filtration or fermentation time
Fix: Refilter through tighter weave cloth or coffee filters
Prevention: Allow longer aging; drip through wool
Cultural Context
Originating from the fishing village of Cetara on the Amalfi Coast, this process preserves the glut of anchovies caught in spring. The liquid is traditionally tapped in December for Christmas Eve spaghetti.
