| 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 replaced
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 fragile. At the end of
the maturation process the fish are washed and drained. They are
then filleted.The fillets are carefully weighed and tinned. The
tins are then closed by special machines 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. After defrosting, the fish
are taken one by one to be gutted and have their heads and bones removed.
The fish are then marinated in containers full of vinegar for
8 to 12 hours. Once the fish come out of the marinade they are taken
to be drained and placed in buckets.The fish are put in buckets and
covered with oil. The buckets are then closed and packaged for distribution. |
