How does the process of salting, filleting and conservation of anchovies work?
The processing of anchovy fillets through salting, filleting and conservation implies a meticulous artisanal process, which results in perfectly clean anchovies with a delicious flavor:
Preparation of anchovy fillets
- Once the anchovies have been selected at the fish market, we take them to the factory and the long process of preparation begins with the salting and subsequent pressing. This process is called salting process.
- The head of the anchovies is removed and they are placed in barrels, between overlaid layers of salt. Finally, the barrel is closed, and presses are placed on top.
- Once pressed, the anchovies rest between five and six months at a temperature that ranges between 18 and 25 degrees, until they acquire the appropriate reddish color and aroma.
- When this time is up, the anchovies are aged and the cleaning, drying and packing phase is carried out.
- The first thing to do is carefully wash and dry the anchovies to remove any remaining salt. Next, expert hands open each anchovy in half one by one and remove bones, tail and skin debris. The two resulting fillets, perfectly clean, are then introduced manually into the can or jar.
- Finally, olive oil is added, and they are ready for closing and packaging.
What shall I do with a can of anchovies once opened?
Anchovy fillets are a semi-preserve that, unlike preserves, have not undergone the sterilization process. Therefore, you should
- Keep anchovies cans in the fridge between 5 and 12 degrees Celsius.
- Consume them in a period not exceeding 12 months from their date of manufacture.