Anchovy fillets from the Mediterranean

  • Anchovy fillets from the Mediterranean
  • Anchovy fillets in extra virgin olive oil are processed after salted anchovies are matured, which in this case, requires at least 12 weeks in plastic and/or fibreglass vats. The first step in preparing the fillets involves placing them on a work surface and cutting off the fins and head and tail. The fish is then washed in a container with a saline solution and dried with a centrifuging process. The final stage in this process involves filleting and packaging the fish in glass containers full of oil.

Harvesting

The catch of anchovies is almost exclusively supplied by the local fishing fleet.
With the exception of centrifugation and closing the packages, all processing steps are carried out manually according to the oldest traditions.

Anchovy fillets in extra virgin olive oil are processed after salted anchovies are matured, which requires at least 12 weeks in plastic and/or fibreglass vats suitable for containing food products.

The first step in preparing the fillets involves placing them on a work surface and cutting off the fins, head and tail. The fish is then washed in a container with a saline solution and dried with a centrifuging process.

The final stage in this process involves filleting the anchovies, which consists in removing the fishbone and any cartilage residues and connectives, and packaging the fish in glass containers full of oil (previously stored in suitable containers).


Sign up for our newsletter

To receive information about products, promotions and offers designed especially for you