Trio of marinated fish

The story of Trio of marinated fish

Marinated anchovies are a classic of Neapolitan seafood cooking: the raw fish is left in vinegar or lemon, then dressed with olive oil, parsley and a little chilli. In Naples they are often served alongside fried fish, because the lemon refreshes the palate.

Marinating is an ancient way of preserving oily fish. On the coast of Gaeta, then part of the Kingdom of Naples, the “Statistica” commissioned by Joachim Murat in 1811 records a great consumption of anchovies and sardines, and at the end of the nineteenth century Domenico Giordano’s “Ittiologia del Golfo di Gaeta” describes the “alice in bianco”.