详情
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, Gentlemans Relish, many fish sauces, and in
some versions of Caf 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
bass.
The
strong taste people associate with anchovies is due to the curing
process.
Specification:
Shape : piece
Piece : whole
Size : 2 3cm, 3 4cm, 5 7cm, 4 6cm, 8
**0cm
Net weight : 5kgs *0kgs/ ctn
Moisture : *7 *0%
Salt : 3 8%
Shelf life : *4 months
Drying process : AD
