[[{“value”:”
What was once a sea of abundance is now a horizon of uncertainty. The anchovy of Sciacca, a cultural and economic symbol of the Sicilian town, is living a delicate phase marked by climate change, unsustainable costs and a shrinking fleet.
In the past, up to 40% of Mediterranean anchovies came from these waters. Today, the local share has dropped to just 10–15%, while most of the fish now arrives from Tunisia, Croatia and Albania. Sciacca’s fleet has been reduced to about ten lampara boats, compared to forty fifty years ago—a sign of a struggling fishing tradition.
Climate plays a decisive role. With an average increase of two degrees in sea temperature, bluefish move towards cooler areas, reducing local availability. To this, one must add EU regulations, rising fuel costs, and the lack of generational turnover among fishermen.
But the story doesn’t end there. The anchovy of Sciacca continues to create value through the canning industry. Several companies carry forward a centuries-old expertise of salting, fillets in oil and fish sauces, generating significant revenue. Processing is long and complex: one kilo of fresh anchovies, purchased at about three euros, can be worth ten times more after months of manual maturation.
The international market is the true driver of this resilience. From Japan to the United States, and throughout European gourmet chains and restaurants, demand is rising. Exports sustain a sector that might otherwise disappear, turning the anchovy into a global ambassador of Sicily.
The contradiction remains: a supply chain successful abroad while local fishing declines. The future of the anchovy of Sciacca will depend on balancing sustainability, research and innovation, without losing the tradition that made it famous.
Sciacca thus sees the decline of its fishing fleet contrasted by the vitality of its canning industry and the growth of exports. The anchovy remains a living heritage, but a strategy is needed to ensure that the Sicilian sea does not lose one of its symbols.
Stay updated: subscribe to receive the most important seafood news every week.
L’articolo Anchovy of Sciacca: tradition, crisis and global market resilience proviene da Pesceinrete.
“}]]