Marinated Anchovy Fillets are fillets of European anchovy (Engraulis encrasicolus) marinated in sunflower oil with wine vinegar, parsley and chilli. The 550 g jar holds a 300 g drained weight and is ready to eat after a quick draining: anchovy 53%, sunflower oil 45%. Milder and less salty than salt-cured anchovies, they are a versatile base for seafood antipasti, bruschetta, salads, pizza and focaccia in the professional kitchen.
What marinated anchovies are
Marinated anchovies, known in Italy as alici marinate, are anchovy fillets cured in a vinegar-and-oil marinade rather than under salt. The anchovy (Engraulis encrasicolus) is a small oily fish of the Mediterranean and Atlantic, rarely exceeding 18-20 cm, with a slender body and a pronounced pointed upper jaw that distinguishes it from the stockier sardine. The marinade keeps the flesh pale, tender and delicately tangy, ready to serve without further cooking.
Anchovy, alici or sardine
In Italian usage anchovy and alici are the same fish: the trade name changes with the processing, with salt-cured product called acciughe and the marinated product called alici. Sardines belong to a different family, are larger and stockier, and should not be confused with anchovies. This product is marinated anchovy, not sardine.
Sensory profile
The fillets are pale and tender, with the clean sour-savoury note of the wine-vinegar marinade. Parsley adds a fresh herbal lift and a measured amount of chilli gives a gentle warmth. The sunflower oil carries the flavour without overpowering it, keeping the taste lighter than oil-packed salted anchovies.
Professional uses
A versatile cold-kitchen ingredient: build seafood antipasti and seafood platters, dress bruschetta and crostini, finish mixed and potato salads, top pizza and focaccia, fill vol-au-vents and roll into canapes. They also work stirred through warm pasta off the heat or alongside roasted peppers and burrata. Typical serving size is 25-35 g per portion as an antipasto.
Nutrition and origin
Anchovy is an oily blue fish (pesce azzurro) naturally rich in Omega-3 fatty acids, selenium, calcium, iodine and phosphorus, with vitamins A and B. The product is of Italian origin and follows the Mediterranean canning tradition.
Pairings
Pair with extra virgin olive oil, capers, sun-dried tomatoes, taggiasca olives and crusty bread for a classic antipasto board. A dry white or sparkling wine balances the saline tang.
Distribution and logistics
LAPA supplies restaurants, pizzerias, gastronomies, hotels and Italian delicatessens across Switzerland with refrigerated delivery, serving cities such as Zurich, Geneva, Basel, Lausanne, Bern and Lugano. For areas outside the LAPA fleet, partner carriers including Swiss Post, Planzer and Galliker ensure reliable cold-chain delivery.
Who it is for
Designed for hospitality professionals who need a ready-to-use marinated anchovy for antipasti, garnishes and toppings, as well as Italian-food retailers and demanding private customers.
