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 Café 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 bas
The
strong taste people associate with anchovies is due to the curing process.
Style:
Dried, with head & headless
Size
: 2 - 3cm, 3 - 4cm, 4 - 6cm, 5 - 7cm, 8 -10cm
Net
weight: 5kgs - 10kgs/ ctn
Moisture
: 17 - 20%
Salt
: 3 - 8%
Shelf
life : 24 months
Packing:
PE vacuum bag or at buyer’s request
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