The traditional way: withs salt, time and patience. Six months of developing their taste, then hand filleted and packaged. One by one.
The salting process involves using just the right amount of salt to give the anchovies the intense flavour that is so characteristic of this fish.The fish are laid concentrically in barrels, separated by layers of salt. The barrels are then closed and the anchovies undergo pressure for six months while they mature. The pressure is applied by weights placed on top of the barrels.
Cleaning the fish
Once washed and dried, they are cleaned by hand. One by one, the anchovies are opened up and boned. The backs are scraped with knives to remove all unwanted material. Back by back and anchovy by anchovy, they are laid in the tins. This painstaking process ensures that the fish don’t break and reach the consumer in one piece.
Then the tins are filled with oil and sealed. The anchovies are now ready to be eaten.
Preparing the fish
Our craftsmen and women prepare the anchovies using 100% traditional techniques. This guarantees the authentic flavour that characterises our anchovy products.
When the anchovies reach port, the heads are removed and they are salted in wooden casks. They remain in the casks for the time needed to macerate and are then taken out and washed in order to “hydrate” the anchovies and remove the salt. Once washed, they are dried, as the tins rust if the anchovies have a high water content. The drying process is very important and must be very precisely controlled, as the anchovies break if the are too dry.
Una vez abierto el tarro o la lata de anchoas se recomienda que las anchoas restantes queden completamente sumergidas en el aceite para mantener su calidad.