Delicious and light, Mediterranean. Europeans have long prized dorade for its flaky, white flesh which can be poached, grilled, or baked.
To make this delicacy, sustainably farmed dorade is gently steamed, and then carefully hand-packed in cans with water, lemon, and salt.
IASA's Mediterranean Dorade is stunning straight out of the tin, however It can also elevate any salad you put it on (try substituting it for tuna in a classic Niçoise salad). Or use to make an easy yet elegant appetizer: Gently flake the fish, toss with Santidu extra virgin olive oil and season with salt flakes. Serve on top of crostini alongside glasses of crisp white wine like Albariño.
Retired naval captain Francesco di Mauro founded Ittica Alimentare Salerno (IASA) as one of the first companies to preserve the bounty of tuna and anchovies brought in by the local fishermen of Cetara, a village tucked away in a small cove of the Amalfi Coast. There are only a handful of companies left in Italy that package freshly caught fish according to high quality standards. And IASA is the only one that continues to do most of the work by hand: gutting and cleaning the fish, placing layers of anchovies in drums with sea salt and hand packing the anchovies in jars.
With an eye to the increased attention on sustainability, IASA decided to add a line of canned, local Mediterranean fish such as branzino and orata to their traditional products. IASA’s commitment to sustainability is evident through their research and development, with local fishermen, to choose fish varieties that are not on an endangered list.