Anchovy fillets The raw material used consists of (Encraulis Encrasicholus). Selection of the fish to be prepared in oil is performed immediately after fishing: only the fish of a size capable of perfectly filling the glass or tin container, after filleting, is chosen. The product, after being selected, cleaned via repeated immersions in water and salt, is then placed for seasoning in about 100 kg drums, always under salt, with the possible addition of very salted water. Once seasoning is over, about 2 months after fishing, the fish is sent to the processing area for further cleaning to eliminate the fin and end parts. Once finished in this manner, the fish is once again repeatedly washed in water and salt to eliminate any residual skin and scales and then centrifuged to totally remove any oxidising liquids left. Filleting is the phase which requires the highest level of skill on the part of the operator, who manually removes the fish-bone, any residual cartilaginous parts and connective tissue from the fish, ending up with only 2 perfectly cleaned fillets. Finally, the resulting fillets are manually placed in the final containers and topped up with olive oil. Hermetic sealing makes sure the product is totally isolated from external agents. Store this product in a cool place and, once opened, keep it in the fridge.. Our anchovies Recipes Spanish salted anchovies The northern Atlantic coast of Spain has always been the world's best producer of salted anchovies. This geographical position in fact allows for the fishing of the raw material (Encraulis encrasicholus) in the Cantabrian sea which provides a quality of fish unequalled in terms of size and richness of the meat. The best fishing period ranges from April to end of May. Processing must occur on the same day of fishing in order to ensure lustre using methods which are extremely traditional, totally based on manual dexterity. The anchovy is thus cleaned, washed in water and salt, dried and then immediately placed in the typical 5 and 10 kg round tins according to the uniform size of the fish. The fish is placed in the tin by circular layers, with the tails pointing towards the centre. Pre-established quantities of marine salt are placed between one layer and the next so as to season and stabilise preservation of the fish. Once filled, the tins are piled up in circular structures called seasoning towers for about three months, so as to undergo pressing using specific weights which lead to the elimination of the organic liquids and excess fat. Finally, the tins are sealed, certain that this process will have conferred to their contents the characteristic and highly acclaimed aroma. Our anchovies Recipes Sicilian salted anchovies Sicilian anchovies are fished from April to the beginning of September. It is excellent quality fish (Encraulis encrasicholus) although smaller and not as rich as the Spanish anchovy. However, once appropriately processed, it provides the full and unmistakable aroma of salted anchovies at a convenient price. Processing must occur on the same day of fishing in order to ensure lustre using methods which are extremely traditional totally based on manual dexterity. The anchovy is thus cleaned, washed in water and salt, dried and then immediately placed in the typical 5 and 10 kg round tins according to the uniform size of the fish. The fish is placed in the tin by circular layers, with the tails pointing towards the centre. Pre-established quantities of marine salt are placed between one layer and the next so as to season and stabilise preservation of the fish. Once filled, the tins are piled up in circular structures called seasoning towers for about two months, so as to undergo pressing using specific weights which lead to the elimination of the organic liquids and excess fat. Finally, the tins are sealed, certain that this process will have conferred to their contents the characteristic and highly acclaimed aroma. Our anchovies Recipes Sicilian salted pilchards This fish (Sardina Pilchardus) vis found close to the coasts of Sicily from March to the end of September, and provides a good final product at a very convenient price. The major difference to the palate, when compared to the anchovy, is the taste of the meat which contains more fat. Processing must occur on the same day of fishing in order to ensure lustre using methods which are extremely traditional totally based on manual dexterity. The sardine is thus cleaned, washed in water and salt, dried and then immediately placed in the typical 2 and 5 kg round tins according to the uniform size of the fish. The fish is placed in the tin by circular layers, with the tails pointing towards the centre. Pre-established quantities of marine salt are placed between one layer and the next so as to season and stabilise preservation of the fish. Once filled, the tins are piled up in circular structures called seasoning towers for about two months, so as to undergo pressing using specific weights which lead to the elimination of the organic liquids and excess fat. Finally, the tins are sealed, certain that this process will have conferred to their contents the characteristic and highly acclaimed aroma. Our pilchards Recipes