{"title":"Fishy Things","description":"\u003cp\u003eThese unique products are the best fishy things we've ever tasted: umami-packed and full of the flavors of the sea.\u003c\/p\u003e","products":[{"product_id":"iasa-anchovy-fillets-olive-oil","title":"Anchovy Fillets in Olive Oil 100gr","description":"\u003cp\u003eIASA Anchovy Fillets have an outstanding complexity of flavors— their saltiness, brininess, and sweetness are in perfect balance. We also love their surprisingly meaty, succulent texture.\u003c\/p\u003e\r\r\n\u003cp\u003eFreshly caught anchovies from the waters off the Amalfi coast are cured under sea salt for 12 months, then carefully cleaned and deboned by hand. The firm pink fillets are laid over crisp white linen cloths that help absorb the brine and salt. After a few minutes of drying, the fillets are masterfully lined side-by-side in glass jars and covered with olive oil. \u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263357092128,"sku":"51752","price":95.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/iasa-anchovy-fillets-100gr.jpg?v=1782423956"},{"product_id":"iasa-anchovy-paste","title":"Anchovy Paste","description":"\u003cp\u003eIASA's Anchovy Paste is made with just three ingredients: anchovies that have been salt-cured for 12 months, olive oil and salt. It adds instant depth and big, bold umami flavor with just a squeeze. \u003c\/p\u003e\r\r\n\u003cp\u003eAnchovy Paste (\u003cem\u003ePasta di Acciughe\u003c\/em\u003e) is very popular in Italy, where it is commonly used as a spread for panini or as a topping for buttered toast. Keep a tube on hand for spur-of-the-moment Caesar salad dressing, pasta puttanesca or any sauce that could use a briny, savory kick. Take your \u003cem\u003epasta aglio olio e peperoncino \u003c\/em\u003e(pasta with garlic, olive oil and chili pepper) to new heights! Skip the ranch and dip your vegetables in \u003cem\u003ebagna cauda\u003c\/em\u003e, a warm mix (bagna cauda meaning \"hot bath\") of extra virgin olive oil, butter, garlic and anchovies.\u003c\/p\u003e\r\r\n\u003cp\u003e\u003cem\u003eTubes come in a display box.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263357124896,"sku":"51753","price":70.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/iasa-anchovy-paste.jpg?v=1771937573"},{"product_id":"colatura-di-alici-anchovy-extract","title":"Colatura di Alici - Anchovy Extract 100ml","description":"\u003cp\u003eOne of the most treasured and special ingredients of Campania is \u003cem\u003ecolatura di alici\u003c\/em\u003e. Its roots date back to ancient Rome where it was known as \u003cem\u003egarum\u003c\/em\u003e. The deep brown elixir is made by hand, using only anchovies and salt, and without adding any preservatives. Colatura is the liquid obtained during the 12-month anchovy curing process. The resulting extract is then aged for three to four years in oak wood barrels before being filtered and bottled. Colatura is rich with the flavors of the sea and of high-quality anchovies. It is an umami powerhouse and one of our secret weapon ingredients—a few drops have the ability to completely transform a dish.\u003c\/p\u003e\r\r\n\u003cp\u003eColatura is a versatile ingredient and it can be used with pasta, fish, meats, vegetables and bruschette. It is important not to add any salt to the recipe and we suggest adding Colatura little by little until the desired flavor is obtained. \u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263357157664,"sku":"54200","price":71.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/iasa-colatura-100ml.jpg?v=1771937577"},{"product_id":"grilled-mediterranean-sea-bass-in-olive-oil","title":"Branzino - Grilled Sea Bass Fillet in Olive Oil","description":"\u003cp\u003eEuropeans have long prized branzino, known as Mediterranean seabass, for its white, flaky flesh. Delicious and light, it is ubiquitous throughout the Mediterranean and growing in popularity in America.\u003c\/p\u003e\n\u003cp\u003eWith an eye to the increased attention on sustainability, IASA decided to add a line of canned, local Mediterranean fish such as branzino and orata to their traditional products. IASA's commitment to sustainability is evident through their research and development with local fishermen for varieties, which are not on an endangered list.\u003c\/p\u003e\n\u003cp\u003eTo make this delicacy, branzino is sustainably farmed, gently grilled, and hand-packed in cans with mild olive oil to preserve the fish's delicate flavor. This recipe reflects the tradition of fishermen grilling line-caught branzino off the cliffs of the Amalfi coast and serving the fillets drenched with olive oil and a squeeze of lemon. Tender and full of flavor, these exquisite fillets should be next to the tuna on your shelves.\u003c\/p\u003e\n\u003cp\u003eServe on a salad of baby greens and cherry tomatoes with capers and one anchovy fillet. Substitute branzino fillets for any recipe calling for tuna, like panini, salads, and crostini. Pop a tin in your tote with crackers to take on a boat or a picnic.\u003cspan style=\"font-size: 8pt;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263357190432,"sku":"51756","price":67.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/iasa-branzino.jpg?v=1771937581"},{"product_id":"mediterranean-dorade","title":"Orata - Dorade Fillet in Water","description":"\u003cp\u003eDelicious and light, Orata is ever-present throughout the Mediterranean and known as \u003cem\u003edaurade \u003c\/em\u003ein France and \u003cem\u003edorada \u003c\/em\u003ein Spain due to the golden color of its scales. Europeans have long prized orata for its flaky, white flesh which can be poached, grilled, or baked.\u003c\/p\u003e\n\u003cp\u003eWith an eye to the increased attention on sustainability, IASA decided to add a line of canned, local Mediterranean fish such as branzino and orata to their traditional products. IASA's commitment to sustainability is evident through their research and development, with local fishermen, to choose fish varieties that are not on an endangered list.\u003c\/p\u003e\n\u003cp\u003eTo make this delicacy, sustainably farmed orata is gently steamed, and hand-packed in cans with water, lemon, and salt. This recipe reflects the tradition of restaurants along the Amalfi coast which serve the fillets simply with salads, sliced tomatoes, potatoes, and a generous drizzle of flavorful extra virgin olive oil such as \u003ca href=\"\/catalog\/oil\/extra-virgin-olive-oil\/titone-organic-extra-virgin-olive-oil\"\u003eTitone\u003c\/a\u003e. \u003cstrong\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 8pt;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263357255968,"sku":"51757","price":62.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/iasa-orata-blue-box.jpg?v=1771937589"},{"product_id":"iasa-spicy-anchovies","title":"Spicy Anchovies","description":"\u003cp\u003eIASA 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. \u003c\/p\u003e\r\r\n\u003cp\u003eAfter 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. \u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263357288736,"sku":"51751","price":41.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/iasa-spicy-anchovies.jpg?v=1771937593"},{"product_id":"bottarga-di-muggine","title":"Bottarga di Muggine - Mullet Bottarga","description":"\u003cp\u003eBottarga is the salted, pressed, and dried roe sack of grey sea mullet (\u003cem\u003emuggine\u003c\/em\u003e). A traditional delicacy in Sicily known as \"Poor Man's Caviar,\" bottarga is also gaining appreciation among top U.S. chefs for its full flavor and variety of uses. \u003c\/p\u003e\n\n\u003cp\u003eBottarga di Muggine is full of the flavors of the sea with a slight sweetness and nuttiness. It is milder than \u003ca href=\"\/catalog\/savory-pantry\/fishy-things\/bottarga-di-tonno\"\u003eBottarga di Tonno.\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp\u003eSalting tuna roe sacs is a very old process—pictorial records date back to 2,900 years ago—and is done throughout the world: Turkey, Greece, North Africa, and today even Australia and Japan. Sicily maintains a reverence for bottarga on par with Sardegna. The roe is removed intact from the large tuna fish, like a long fat cake. The sacks are carefully washed and purified with clean water. The roe sacks need to remain whole and unbroken for this traditional process to be carried out and to ensure the finest quality. The sack is carefully packed under sea salt to draw out the moisture and pressed gently under boards. Once dry, the sacks are hung in a cool, dry place for several days. This ancient curing process preserves the roe and ages it very much as if it were a prosciutto.\u003c\/p\u003e\n\n\u003cp\u003eBottarga can be sliced, shaved, or grated on top of crostini, scrambled eggs, pasta, risotto, and fish stews much as one would do with Parmigiano cheese. Use a potato peeler or a truffle slicer to make beautiful ribbons or shavings for topping any fish dish. It is excellent for pairing with mint on fresh tomatoes. Grate and work into a paste with olive oil for flavoring \u003cem\u003eLinguine alle Vongole\u003c\/em\u003e (Linguine with Clam Sauce). Or do one of our favorite restaurants in Florence \u003cem\u003eTrattoria Cammillo \u003c\/em\u003edoesand grate directly over pasta drowned in abundant melted butter.\u003c\/p\u003e\n\n\u003cp\u003eVacuum packed. Refrigerate after opening.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263357780256,"sku":"51629","price":54.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/ittica-d-or-mullet-bottarga.jpg?v=1771937620"},{"product_id":"bottarga-di-tonno","title":"Bottarga di Tonno - Tuna Bottarga","description":"\u003cp\u003eBottarga is the salted, pressed, and dried roe sack of Sicilian tuna (\u003cem\u003etonno\u003c\/em\u003e in Italian). A traditional delicacy in Sicily known as \"Poor Man's Caviar,\" bottarga is also gaining appreciation among top U.S. chefs for its full flavor and variety of uses. \u003c\/p\u003e\r\r\n\u003cp\u003eBottarga di Tonno is for the true seafood lover—very aromatic, full of the flavors of the sea, and much stronger than \u003ca href=\"\/catalog\/savory-pantry\/fishy-things\/bottarga-di-muggine\"\u003eBottarga di Muggine\u003c\/a\u003e.\u003c\/p\u003e\r\r\n\u003cp\u003eSalting tuna roe sacs is a very old process—pictorial records date back to 2,900 years ago—and is done throughout the world: Turkey, Greece, North Africa, and today even Australia and Japan. Sicily maintains a reverence for bottarga on par with Sardegna. The roe is removed intact from the large tuna fish, like a long fat cake. The sacks are carefully washed and purified with clean water. The roe sacks need to remain whole and unbroken for this traditional process to be carried out and to ensure the finest quality. The sack is carefully packed under sea salt to draw out the moisture and pressed gently under boards. Once dry, the sacks are hung in a cool, dry place for several days. This ancient curing process preserves the roe and ages it very much as if it were a prosciutto.\u003c\/p\u003e\r\r\n\u003cp\u003eTry hot fettuccine doused with garlic-infused olive oil, red pepper flakes, and grated tuna bottarga, or shave the bottarga paper thin and sprinkle with a zesty Sicilian olive oil such as Olio Verde and serve as an antipasto. Grate the bottarga as a seasoning for pasta with seafood sauces, over sliced tomatoes, or on grilled vegetables for a very authentic Sicilian experience.\u003c\/p\u003e\r\r\n\u003cp\u003eVacuum packed. Refrigerate after opening.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263357813024,"sku":"51619","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/ittica-d-or-tuna-bottarga.jpg?v=1771937623"},{"product_id":"anchovy-fillets-in-extra-virgin-olive-oil","title":"Anchovy Fillets in Extra Virgin Olive Oil","description":"\u003cp\u003eAnchovies are essential to an Italian pantry. One can immediately see the higher quality of this product: small plump, pink Sicilian anchovy fillets which have been cured for up to 14 months in salt and are then marinated in high-quality extra virgin olive oil.\u003c\/p\u003e\r\r\n\u003cp\u003eThere are over 144 species of anchovies in the world, but in Italy, the only anchovy used for retail and restaurant sales is the \u003cem\u003eEngraulis encrasicolus\u003c\/em\u003e, known as the European anchovy. The anchovy is an oily fish with a slender, silvery blue-green skin, a pointy snout and forked tail. European anchovies can grow up to eight inches long and may live up to three years, though often they are caught before reaching that size. \u003c\/p\u003e\r\r\n\u003cp\u003eAnchovy season is from May to October. Fresh anchovies are rushed to the factory and given an initial salting. In a traditional process, swift-fingered women gut and behead each anchovy with a single flick of the wrist. Anchovies need to be \"ripe\" or they will not have much flavor; they should have a rich aroma and a rosy color. The anchovies used in this type of oil-packed fillets are the smallest and highest quality. They are gently washed in fresh water and manually deboned. The fillets are laid out to dry overnight and hand-packed in small glass jars, then topped with high quality extra virgin olive oil which gets \"infused\" with the anchovy flavor.\u003c\/p\u003e\r\r\n\u003cp\u003eUse in panini, on crostini, as a topping for perfectly made pizza, and when making any pasta sauce. Ideal to use on salads or any other preparation where the anchovy fillet will be a \"star.\"\u003c\/p\u003e\r\r\n\u003cp\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263368528160,"sku":"51615","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/rda-anchovy-fillets.jpg?v=1771938200"},{"product_id":"spicy-tuna-anchovy-spread","title":"Spicy Tuna \u0026 Anchovy Spread","description":"\u003cp\u003eThis specialty is made by puréeing pieces of the best yellowfin tuna with high quality olive oil, \u003ca href=\"\/catalog\/savory-pantry\/fishy-things\/iasa-anchovy-fillets-olive-oil\"\u003eIASA cured Anchovy Fillets\u003c\/a\u003e, and a touch of \u003ca href=\"\/catalog\/savory-pantry\/peppers\/iasa-hot-pepper-in-olive-oil\"\u003eIASA Hot Pepper\u003c\/a\u003e into a thick, spreadable \u003cem\u003ecrema\u003c\/em\u003e.\u003c\/p\u003e\r\r\n\u003cp\u003eOceanic yellowfin tuna is sustainably caught with nets using certified dolphin-friendly practices and in accordance with strict EU fisheries rules and regulations, which are often stricter than our very own laws! At IASA, the whole fish is slowly steamed to preserve its moist tenderness and delicate flavor. It is astounding to watch the IASA team as they skillfully clean, break down, and fillet the fish with the utmost care, \u003cem\u003eentirely by hand\u003c\/em\u003e. At IASA, every piece of tuna is used and nothing goes to waste.\u003c\/p\u003e\r\r\n\u003cp\u003eSpread onto crostini. Dilute with olive oil and serve as a dipping sauce accompanied by crudités and Danieli Taralli. Add a teaspoon to Caesar salad dressing instead of using only anchovies. Serve on top of crispy smashed potatoes or hard-boiled eggs. Make a filling for ravioli by mixing the \u003cem\u003ecrema\u003c\/em\u003e with mashed potatoes. Be as creative as you wish!\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263388320032,"sku":"51763","price":49.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/iasa-spicy-tuna-anchovy-spread.jpg?v=1771939343"},{"product_id":"colatura-di-alici-anchovy-extract-250ml","title":"Colatura di Alici - Anchovy Extract 250ml","description":"\u003cp\u003eOne of the most treasured and special ingredients of Campania is \u003cem\u003ecolatura di alici\u003c\/em\u003e. Its roots date back to ancient Rome where it was known as \u003cem\u003egarum\u003c\/em\u003e. The deep brown elixir is made by hand, using only anchovies and salt, and without adding any preservatives. Colatura is the liquid obtained during the 12-month anchovy curing process. The resulting extract is then aged for three to four years in oak wood barrels before being filtered and bottled. Colatura is rich with the flavors of the sea and of high-quality anchovies. It is an umami powerhouse and one of our secret weapon ingredients—a few drops have the ability to completely transform a dish.\u003c\/p\u003e\r\r\n\u003cp\u003eColatura is a versatile ingredient and it can be used with pasta, fish, meats, vegetables and bruschette. It is important not to add any salt to the recipe and we suggest adding Colatura little by little until the desired flavor is obtained. \u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263391498528,"sku":"54203","price":149.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/iasa-colatura-250ml.jpg?v=1771939495"},{"product_id":"iasa-anchovy-fillets-olive-oil-200gr","title":"Anchovy Fillets in Olive Oil 200gr","description":"\u003cp\u003eIASA Anchovy Fillets have an outstanding complexity of flavors— their saltiness, brininess, and sweetness are in perfect balance. We also love their surprisingly meaty, succulent texture.\u003c\/p\u003e\r\r\n\u003cp\u003eFreshly caught anchovies from the waters off the Amalfi coast are cured under sea salt for 12 months, then carefully cleaned and deboned by hand. The firm pink fillets are laid over crisp white linen cloths that help absorb the brine and salt. After a few minutes of drying, the fillets are masterfully lined side-by-side in glass jars and covered with olive oil. \u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263391957280,"sku":"51755","price":93.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/iasa-anchovy-fillets-200gr.jpg?v=1771939503"},{"product_id":"colatura-di-gambero-rosso®-sicilian-red-prawn-extract","title":"Colatura di Gambero Rosso® - Sicilian Red Prawn Extract","description":"\u003cp\u003eFrom the fishing port of Mazara del Vallo in western Sicily, Colatura di Gambero Rosso® is a singular expression of the Mediterranean sea, tradition, and innovation. Developed by two young Sicilian entrepreneurs, this new product draws on an age-old practice of local fishermen, who would press the heads of red prawns damaged during trawling to extract their intensely flavorful juices for seasoning dishes on board. Through a patented extraction process, Lalaina transforms a humble byproduct—heads and carapaces of Mazara’s prized \u003cem\u003egamberi rossi\u003c\/em\u003e—into this refined, ready-to-use, and utterly unique ingredient.\u003c\/p\u003e\n\u003cp\u003eDistinct from fish stock, bisque, and anchovy colatura, Colatura di Gambero Rosso® is the pure extraction of juices and roe from Mazara red prawns. Naturally creamy with a vibrant orange hue, this colatura delivers the concentrated flavor of the sea: briny, mineral notes meet the intriguing sweetness of the crustacean, culminating in an enveloping, savory finish.\u003c\/p\u003e\n\u003cp\u003eColatura di Gambero Rosso® brings depth and complexity to a wide range of dishes. It can be used both hot and cold: stir into risotto, toss with pasta, drizzle over crostini and pizza, or use to deepen the flavor of seafood preparations such as crudo, fish stews, and seafood salads. Offering the intensity of a traditional shellfish stock without the time-consuming, labor-intensive preparation, it is an effortless, flavor-dense solution for professional chefs—just 2–3 spoonfuls are enough to transform a dish. Find recipe ideas \u003ca href=\"https:\/\/colaturadigambero.it\/en\/ricette\/\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eStore in a cool and dry place. Once opened, keep refrigerated and consume within 10 days.\u003c\/em\u003e\u003cspan style=\"font-size: 8pt;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51448347001120,"sku":"54220","price":179.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/lalaina-colatura-di-gambero-rosso.jpg?v=1782163474"}],"url":"https:\/\/www.manicaretti.com\/collections\/fishy-things.oembed","provider":"Manicaretti","version":"1.0","type":"link"}