Collioure anchovies in salt verrine

The anchovies are desalted, filleted and dried with sea salt. Once arrived, the fresh anchovies are salted at a rate of 30 to 50% of the total volume, depending on the outside temperature. The salt used is “medium-coarse”, the “coarse” salt being reserved for the final packaging brine. The anchovies are then placed in barrels for 24 hours to 15 days, allowing them to release a brine composed of water, salt and blood. They are then manually gutted, headed and placed back in clean barrels, layered with salt, depending on their size. 10 to 15% salt is used at this stage. A weight of 25 to 80 kg is used to press down on the lid, allowing the salt to penetrate the anchovy tissues. They mature for 3 to 12 months at 15 °C, with the salter regularly monitoring the process. Finally, they are ready to be packaged.

❄️ All our fresh products are sent in specially designed insulated packages including cooling gels to keep them cool throughout the journey.