The fished product is processed within 24 hours of capture. Selected, manually eviscerated anchovies are pressed in brine for their maturation period. Anchovies are then washed, deprived of their inedible parts (fins, tails) and filleted. The product is preserved in sunflower oil and vinegar and packed in heat-sealed “boat” trays.
Typical mild taste and smell of anchovies. Its meat is white, uniform in colour.
Product needs to be refrigerated.
Ingredients: anchovy fillets, sunflower oil, vinegar, salt, citric acid.
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