Anchovy fillet in Collioure vinegar 350g

When the fresh anchovy arrives, it is salted with sea salt with a salt content of between 30 and 50% of the total volume depending on the outside temperature. The salt used is "medium-coarse", the "coarse" salt is reserved for the brine of the final packaging. The anchovies thus salted are placed in barrels where they will remain from 24 hours to 15 days, a period which will allow the release of the brining liquid composed of water, salt and blood.

The anchovies are then removed from the barrels, headed and gutted manually. Then they are put back into clean barrels, in crossed layers alternating with a layer of salt, depending on their size. The proportion of salt at this stage is 10 to 15%.

A weight of 25 to 80 kg presses on the lid so that the salt penetrates the tissues of the anchovy. The maturation period is approximately 3 months minimum up to 12 months, at a temperature of 15°. The salter regularly checks the maturation of the anchovies, in order to be able to work them.

Only then will the conditioning stage come.

• Country of production France
• Drained weight: 350 g

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