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THE PROCESSING OF SALT ANCHOVY
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| After being caught (photo 01) the anchovies are taken to our factory and pickled (photo 02). Nearly 15-20 minutes later they are drawn out, put in baskets (photo 03) AND MOVED ON THE WORK BENCHES (PHOTO 04) where begins the "scapatura", that is the removal of the entrails and heads (photo 05). Then the anchovies are selected (photo 06). After rinsing them in the pickle again, thay are carefully put in containers (photos 07, 08, 09, 10). Then, after the weighing and pressing stages, the containers are definitively placed away for the maturing stage (photo 11). |
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THE PROCESSING OF ANCHOVY FILLETS
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| After the maturing stage, the anchovies are filleted. |
| The anchovy is quickly pickled and skinned. Then it is centrifuged and moved on the work benches where it is cleaned and filleted handly. |
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| The finished product is packed in jars or tins. |
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© 2002 Balistreri Girolamo & C.
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