Anchovies

These anchovies are gutted immediately after being caught, deheaded, and then individually deep-frozen using the IQF method. This process ensures that their structure, shape, and colour remain stable, and the individual fish can be easily portioned and removed without thawing losses. The consistent processing guarantees a clean appearance and reliable further processing. The flesh has a light to slightly rosé hue with a fine, delicate texture. The aroma is typical of anchovy: mildly maritime, with a clear, slightly mineral note. When cooked or further processed, the texture remains stable and develops a pleasant, soft structure. The anchovies are suitable for Mediterranean dishes, tapas, pasta dishes, pan-fried fish, or as an ingredient in delicatessen recipes. The packaging in 10 bags per carton allows for flexible removal and portioned use for bulk consumers and production areas.