 For years, anchovies have known mainly as the pizza topping of choice for an adventurous few. While that is an excellent use for the tiny, marinated fish, they are starting to become accepted by Americans as an age-old delicacy that adds bite and flavor to some modern dishes. Fondo di Toscana White Anchovies, especially distributed by Sid Wainer & Son Specialty Produce & Specialty Foods, maintain the heritage of the product through gathering and preparation. These anchovies are imported from Italy, long considered to be the finest, most consistent producer of white anchovies. They come from the depths of the Mediterranean in the winter and the southern Italian coast in the summer, where they are caught, filleted, boned and marinated in a salt-and-vinegar solution, a tradition handed down from generations.
The product had been imported by Sid Wainer & Sons for three years. Henry Wainer, president, believes its popularity is due to the numerous applications. Anchovies are becoming a part of salads, sandwiches, and appetizers. White anchovies in particular, he says, have the least salt, opening them up to different uses. “They have a flavor of their own. Unlike red anchovies, you don’t just want to tall them at the bottom of a salad,”
In prepared foods departments, the White Anchovies can be sprinkled on a Caesar salad, deep fried with a dipping sauce or used in a frittata. Wainer encourages tasting as the best way to sell these anchovies. He recommends positioning the product in deli or seafood cases, presented on decorative plates. The anchovies stand out when displayed against black or any other deep, rich color. The company’s 22-person sales staff has gathered recipes for the White Anchovies, which will soon be available to consumers. Dishes include Anchovy Stuffed Mushrooms; and Potato, Parmesan and Anchovy Focaccia.
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