The “Colatura di Alici” (The Anchovies Juice)

Author: Serena

The “Colatura di Alici” or anchovies juice is a dense and amber liquid characterized by an agreeable fragrance. It is produced through the anchovies maceration in salt. Obviously anchovies are deprived of their heads and of their entrails.

This one surely is a very original and unique relish used in the classical Amalfi Coast first courses made up by fishes like the spaghetti with clams and mussels or simply like the traditional spaghetti with garlic, olive oil and chilli pepper.

Spaghetti served with the "Colatura"

Which one that follows is the ancient proceeding handed down by fishers from fathers to sons:

1. The anchovies that have to be macerated in salt should be those fished in that period that starts from April and arrives to the end of July.

2. The anchovies should be immediately washed, deprived of their heads and of their entrails and put in a bin covered with a great quantity of salt for 24 hours.

3. A day after, the anchovies should be transferred in a small chestnut or oak wood barrel arranging them in various alternated head-tail layers covered with salt. This barrel is closed through a wooden disc putting some weights upon it in order to keep the anchovies pressed. After the first 48 hours some weights should be taken away decreasing the pressure.

Making various alternated head-tail layers covered with salt

4. Thanks to this pressure and to the presence of the salt there is the production of a liquid that will be the base of the “Colatura”. This liquid is, in fact, gradually collected in big glass bottles that are placed in fresh rooms where they can directly receive the sunlight ideal to increase the liquid concentration. The ripening of this liquid occurs after al least 4 months, usually between the end of October and the beginning of November, but this is not still the real “Colatura”.

The first liquid obtained by the anchovies pressure

5. The next step is which one of the “Colatura”. At this point the liquid that was firstly collected and kept in glass bottles is once again poured in the barrel where there are the anchovies. Dripping slowly through the various anchovies layers this liquid absorbs these fishes organoleptic characteristics. Finally a little hole is made at the bottom of the barrel from which the new liquid drips in another bin.

The "Colatura" Step

6. At this point (at the beginning of December) the “Colatura” or the anchovies juice is ready. The last step is represented in fact by the filtration through linen sheets in order to obtain the characteristic deep amber liquid juice called “Colatura”.