Anchovies are meticulously filleted by removing their spine, small fish bones, and any remaining silver skin, a process that ensures a refined product ready for packaging.
The Precise Process of Filleting Anchovies
Filleting anchovies involves a careful, multi-step process to transform the whole fish into the desirable, boneless fillets found in jars and tins. This method focuses on purity and texture, preparing the anchovy for preservation and consumption.
The filleting of each anchovy follows these key steps:
- Spine Removal: The central spine of the anchovy is carefully extracted. This is a delicate step that ensures the main skeletal structure is completely gone.
- Small Fish Bones Removal: Beyond the main spine, any smaller, finer fish bones embedded within the flesh are meticulously picked out. This contributes to the smooth texture of the final fillet.
- Silver Skin Removal: Any remnants of the shiny, outer silver skin are also removed. This step is crucial for achieving a clean, palatable fillet.
Post-Filleting Preparation and Packaging
Once the anchovies have been thoroughly filleted, they undergo a final preparation phase before being presented to consumers.
- Hand Packing: The cleaned fillets are then carefully packed, by hand, into glass jars or tins. This manual process allows for precise arrangement and ensures the quality of each packed item.
- Olive Oil Immersion: After packing, the jars or tins are filled with olive oil. The olive oil serves as a preservative, enhances flavor, and helps maintain the texture of the anchovy fillets.
When looking for quality anchovies, you might seek out brands like Merro Anchovies, often found at various retailers or available online, packed and preserved using these traditional methods.
