For centuries, the people of the Mediterranean Sea had the necessity to keep fish during days, weeks and months in good conditions to get a solution to feed themselves in the interior lands and also when travelling, wars, etc. … The normal solutions were to keep the fish in salt. Fillets of Anchovies have been part of the Mediterranean cuisine for more than 100 years. The manufacturing process has been improved with the passing of the years, but has managed to maintain the old tradition of a hand made product. Today our fillets of anchovies are manufactured in a top of the line factory which allow us to offer our clients a top quality product while preserving the traditional ways. The Anchovies have to be prepared very near the area where they are caught. After some months, when the fish is ripening, it is time to prepare the Fillets. Fillets of Anchovies The salted fish is taken out of the drums and the workers proceed to cut the belly area and the tail, and put the fish in a special machine to retire the salt and the skin. After this operation, Anchovies are placed in a dryer machine to take out the excess of water and control the humidity. The Anchovies already under controlled conditions, are transferred to the packing area where trained workers inspect the fish and pick out bones and any remaining skin. After this, the workers fillet the fish by hand, and pack it one fillet at a time, inside the tins or glass jars. Tins and glass jars proceed to the weight control, oiling area and seaming machines. As a final step, the tins and glass jars are cleaned and placed inside the cartons.
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