How do you pack anchovies?

Anchovies are packed through a meticulous, multi-step process that ensures their quality and preservation, involving filleting, careful hand-placement, and submersion in olive oil.

The Anchovy Packing Process

The packing of anchovies for retail begins with significant preparation to transform the raw fish into the delicate fillets found in jars and tins. This process emphasizes manual handling to maintain the integrity of each fillet.

1. Filleting the Anchovies

Before packing, each anchovy undergoes a crucial preparation stage:

• Filleting: The entire anchovy is filleted. This involves the precise removal of the spine and any remaining small fish bones.
• Skin Removal: Any lingering silver skin is also removed to ensure a smooth, edible fillet.

2. Hand-Packing the Fillets

Once cleaned and prepared, the anchovy fillets are ready for packing:

• Manual Placement: The fillets are packed by hand. This manual process allows for careful arrangement of the delicate fillets within their containers, ensuring they fit efficiently and maintain their shape.

3. Container and Preservation

After hand-packing, the anchovies are prepared for long-term storage and distribution:

• Container Selection: The hand-packed fillets are placed into the glass jars or tins that are commonly seen on supermarket shelves. These containers are chosen for their ability to protect the product and allow for clear visibility in the case of glass jars.
• Olive Oil Filling: To preserve the anchovies and enhance their flavor, the packed containers are then filled with olive oil. The olive oil acts as a natural preservative, protecting the fish from oxidation and maintaining its texture and taste over time.

This precise method ensures that the anchovy fillets retain their delicate structure and rich flavor, ready for consumption.