Blue fish fillets The raw material used consists of a special kind of sardine (Sardina Pilchardus), gastronomically less valued compared to anchovies but undoubtedly very good, even as regards their very low final cost. 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, washed and bled 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 3 months after fishing, the fish is sent to the processing area for further cleaning to eliminate the fin and terminal 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 seed 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 blue fish Recipes