Description
A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turns deep grey. Anchovies were also eaten raw as an aphrodisiac.
For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available. Fishermen also use anchovies as bait for larger fish, such as tuna and sea bas
The strong taste people associate with anchovies is due to the curing process.
Style: Dried, with head & headless
Size: 2 – 3cm, 3 – 4cm, 4 – 6cm, 5 – 7cm, 8 -10cm
Net weight: 5kgs – 10kgs/ ctn
Moisture : 17 – 20%
Salt: 3 – 8%
Shelf life: 24 months
Packing: PE vacuum bag or at buyer’s request
