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.
Because of the strong flavor, they are also an ingredient in
several sauces and condiments, including Worcestershire sauce,
Caesar salad dressing, remoulade, Gentleman's Relish, many fish
sauces, and in some versions of Cafe de Paris butter.
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 bass.
The strong taste people associate with anchovies is due to the
curing process.
Type: with head & headless fish
Style: dried fish
Specification
Shape :
piece
Piece : whole
Size : 2
- 3cm, 3 - 4cm, 5 - 7cm, 4 - 6cm, 8 **0cm
Net weight : 5kgs -
*0kgs/ ctn
Moisture :
*7 - *0%
Salt : 3
- 8%
Shelf
life :
*4 months
Drying process :
AD
Packing
: vacuum
pack
or
as buyer's request
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hesitate to contact us.
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friendship with your company on mutual understanding and
benefits.
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