Seafood salad 
Anchovyfillets
Fished in the northern and central Adriatic Sea, particularly in the Chioggia area, the anchovies we use to produce Medusa fillets are processed very fresh and marinated according to the most traditional recipe which allows perfect preservation of the product, preserving all its excellent organoleptic qualities. Discover all the variations!
VARIANTSAND FORMATS
Marinated anchovyfillets
Ready to taste, these succulent anchovy fillets are traditionally marinated in vinegar and lemon, then preserved in oil to maintain their characteristics and preserve them at their best.
RAWMATERIALS
PRODUCTCURIOSITY
Anchovies, acciughe or bagigi (when having small size) are just some of the names used in the Marineria of Veneto and Emilia Romagna to identify these delicious pelagic fish which find the peak of their gastronomic value in marinating from «fresh». Medusa processes fresh anchovies mostly coming from the port of Chioggia.
VARIANTSAND FORMATS
SPICY ANCHOVYwith onion
An enriched version of the classic anchovy fillets, where the red onion gives extra character to this delicious starter, inspired by the Mediterranean tradition.
RAWMATERIALS
PRODUCTCURIOSITY
Anchovies, acciughe or bagigi (when having small size) are just some of the names used in the Marineria of Veneto and Emilia Romagna to identify these delicious pelagic fish which find the peak of their gastronomic value in marinating from «fresh». Medusa processes fresh anchovies mostly coming from the port of Chioggia.
VARIANTSAND FORMATS
anchovy fillets
Chilli gives an extra touch to Medusa's classic marinated anchovies, a succulent and meaty product ideal for an aperitif or an appetiser.
RAWMATERIALS
PRODUCTCURIOSITY
Anchovies, acciughe or bagigi (when having small size) are just some of the names used in the Marineria of Veneto and Emilia Romagna to identify these delicious pelagic fish which find the peak of their gastronomic value in marinating from «fresh». Medusa processes fresh anchovies mostly coming from the port of Chioggia.
RECIPES ANDADVICES
Perfect as an appetizer or as finger food for an aperitif, anchovy fillets can be served alone or enriched with garlic and fresh parsley or accompanied by Tropea onions and Pachino tomatoes. We suggest you take them out of the fridge a few minutes before serving to fully appreciate their authentic sea flavour.
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