U Salaturi: In Sicilian dialect, this is the person that spreads the salt on the fish. It's an old profession that is rarely seen in these present days. The small company that produces U Salaturi is proud of the delicate hand application of salt and they hold that this adds to the quality. Once the anchovies are brought in from the night's excursion, the fish are immediately cleaned and made ready for the salting. The anchovies are cured in salt for 3 to 6 months. This curing method intensifies the flavor of the fish. The result is an ingredient packed with deep umami flavor, a dense flesh, and a pinkish color. After curing, each anchovy is hand filleted and then carefully placed in small glass jars with olive oil. The town of Aspra is small, as is the company that produces these anchovies. The methods are traditional and the work is all done carefully by hand.