SELECT EUROPE /FRUITS DE MER ANCHOVY PREPARATION

Weight:

The preparation process varies depending

on whether the anchovies are

to be salted or marinated.

Salting and Maturing:

The fish are washed in a saturated solution of

brine then placed in barrels in layers separated

by new salt. This part of the process lasts three

months. After the initial salting process, the fish

are taken one by one to be gutted and have their

heads removed. This operation requires an

experienced hand and cannot be done by a

machine, as the fish are small and very fragile.

At the end of the maturation process the fish are

washed and drained. They are then filleted. The

fillets are carefully weighed and packeged. The

tubs are then closed and put in boxes. The

boxes are placed on pallets and loaded onto

lorries.

Marination:

Anchovies for marinating are generally frozen

when they arrive and are sent to the defrosting

rooms. They are defrosted naturally in brine as

needed. After defrosting, the fish are taken

one by one to be gutted and have their heads

and bones removed by hand. The fish are then

marinated in containers full of vinegar for 18

hours. Once the fish come out of the marinade

they are taken to be drained and placed in

buckets. The fish are put in tubs and covered

with oil. The tubs are then closed and packaged

for distribution.