Marinated Red Mullet from Licosa

Rock mullet from the Santa Maria di Castellabate Marine Protected Area, delicately marinated in apple cider vinegar – Glass container

Caught between Ogliastro Marina and Punta Licosa, where the siren sang: pink flesh, hints of sea grass

Licosa Red Mullet Marinated with Menaica Anchovies

Marinated Red Mullet from Licosa is the Pisciotta laboratory's signature preserve: rock mullet (Mullus surmuletus)—not mud mullet, and its seagrass aroma is evident—caught with trammel nets, traditional, selective nets, in the waters between Ogliastro Marina and Punta Licosa, within the Santa Maria di Castellabate Marine Protected Area. The laboratory has drawn on its tradition to develop the perfect recipe for its preservation: a delicate marinade in apple cider vinegar that respects the fish's pink flesh, along with olive oil and natural sea salt from Trapani. Packed in glass, as precious things deserve: Rossa di Licosa is pure Cilento marine.
 
 
 

The roots of this Red Mullet are deep in tradition

Punta Licosa is named after Leucosia, the siren who, according to myth, threw herself into the sea from these rocks and cast her spell over the entire coast: it's hard to find more legendary waters for fishing. And the red mullet itself is a legendary fish: in ancient Rome, the mullus was the quintessential gastronomic delicacy, paid for in gold by the patricians—Seneca and Martial wrote in scandal about it—and celebrated for its pink, fragrant flesh, to which tradition has attributed since ancient times erotic properties, said to remove all inhibitions. Two thousand years later, the Rossa di Licosa unites the two myths: the fish of the emperors, caught in the siren's waters, preserved with the delicate craftsmanship of Cilento.
 
 
 

Choosing the Red Mullet of Licosa means taking care of yourself

Rock mullet is a treasure trove of nutrients: 15 g of high-quality protein per 100 g and a generous amount of fat (24 g, of which only 5,4 g are saturated)—which, being a Mediterranean fish, provides heart- and brain-healthy omega-3s. It also contains zero carbohydrates and a surprisingly low salt content (1,6 g) for canned fish. The apple cider vinegar marinade, in addition to its delicate aroma, makes the meat particularly digestible. And there's one value not listed in the table: choosing fish from a Marine Protected Area, caught with traditional trammel nets, means rewarding the kind of fishing that protects the sea rather than depleting it.
 
 
 

How to Best Use: Marinated Licosa Red Mullet

• THE MERMAID'S APPETIZER – Serve it plain, just glossed with the oil from its jar and lemon zest: for the great Cilento appetizer, accompany it with Anchovy Fillets in Extra Virgin Olive Oil: two preserves, one sea.
• COLD SUMMER PASTA – Break it into pieces Whole Wheat Fusilli with Organic Flax Seeds — or on the Whole Wheat Farfalle with Flax Seeds — with marinade oil as a condiment: cold pasta that smells of seafood.
• SEPTEMBER ON THE PLATE: MULLET AND FIGS – The local pairing: slices of Wild Prickly Pear with the marinated red mullet on top and a drizzle of oil: in the winter version, a teaspoon of Fig and peach compote on the side: the sweet-savoury Cilento.

The Producer: Menaica Anchovies

Alici di Menaica is the artisanal workshop of Donatella Marino and Vittorio Rambaldo in Pisciotta, Cilento: a family of fishermen who handcraft local catches—from Menaica anchovies to Rossa di Licosa—into exquisite delicacies made only with the sea, hands, salt, and time.
 
 
 

Ingredients

Red mullet (Mullus surmuletus) 65% FAO 37.1, olive oil 30%, apple cider vinegar, natural Trapani sea salt. Allergens: FISH, SULPHITES.

Fishing method: trammel nets.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1245 kJ / 300 kcal
• Fat: 24 g, of which saturated fatty acids: 5,4 g
• Carbohydrates: 0 g, of which sugars: 0 g
• Protein: 15 g
• Salt: 1,6 g

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