FRESHLY PREPARED | SEAFOOD PRODUCTS | Marinated anchovies
Anchovy fillets in vinegar 350g ROQUE
026091
When the fresh anchovies arrive, they are salted with sea salt with a salt content between 30 to 50% of the total volume depending on the outside temperature. The salt used is "half-coarse", the "coarse" salt is reserved for the brine of the final packaging. The salted anchovies are placed in barrels where they will remain for 24 hours to 15 days, a period which will allow the brining liquid made up of water, salt and blood to be released. The anchovies are then taken out of the barrels, headed and gutted manually. Then they are put back in clean barrels, in crossed layers alternating with a layer of salt, depending on their size. The proportion of salt at this stage is 10-15%. A weight of 25 to 80 kg puts pressure on the lid so that the salt penetrates the tissues of the anchovy. The duration of maturation is approximately 3 months minimum up to 12 months, at a temperature of 15°. The salter regularly checks the maturation of the anchovies, in order to be able to work them. Only then will the conditioning stage come. Location in store: Frais Elaboré - Allée 30
a carton = 12 pieces
a piece = 350 g