We are so grateful to the Los Angeles Times, they got really fishy, this Fall 2013. Gustiamo’s Salted Anchovies and Colatura were featured, as well as Tuna and Mullet Bottarga, in two different articles. Fantastic! Customers living on the West Coast emptied our shelves. Grazie! Now, all these products are back, the freshest you can have; in fact, the warehouse smells like a fragrant, salty ocean. Add the sun and you could be in Italy.
Anchovies from Cetara in the L.A. Times:
“These very special anchovies are caught in a seaside village called Cetara from April to September and placed by hand in large plastic drums, layered in salt, where they remain for 12 months. After that the anchovies are cleaned, dried and packed again, this time for retail… With these anchovies, you get all the deliciousness of the fish with none of the hard-to-take, overly fishy qualities often associated with anchovies… They are available from the Gustiamo website.”
Colatura from Cetara in the L.A. Times:
“Colatura is an extract made of Cetara anchovies during the curing process, which is then aged for three to four years. The result is a liquid with a much less fishy flavor than anchovies themselves. It can be used to flavor vegetables, pasta, and meat and fish dishes. Expect to see it more and more on restaurant menus, as it is definitely one of the ingredients of the moment. This is also available from Gustiamo.”
Mullet Bottarga from Cabras in the L.A. Times:
“I was hooked the first time I tasted spaghetti alla bottarga on the island of Sardinia in the Mediterranean. The al dente pasta dressed with fruity olive oil and dusted with amber-gold grated bottarga tasted like summer on a plate… [bottarga] all of a sudden it’s been popping up on local menus, and home cooks no longer have to smuggle it home from Italy.” Of course, now there is Gustiamo, and you can order Mullet Bottarga with a click of the mouse!
Tuna Bottarga in the L.A. Times:
I used to not love tuna bottarga but then the combination of “…silky tomato against the deep salt funk of the bottarga – changed my mind… Because tuna bottarga is softer, it’s hard to grate without turning into a paste. The better use is to slice it very thinly with a knife after cutting away the outside skin. The beauty is that once opened, bottarga will keep almost forever in the refrigerator. It’s always there, ready to make an impromptu appetizer or pasta dish.”