Video length: 3 min.
Before being closed, the cans are weighed to adjust the quantities. The last step is to fill the verrines with sunflower oil, and especially not olive oil, too strong, which would mask the taste of the fish. These production methods are a legacy of past generations, whose gestures are reproduced almost identically. The only change, and not the least: the origin of the fish. The anchovy of Collioure is no longer fished in the Mediterranean because of shortage, but in much more distant waters, as in Argentina. In the workshop, dThe anchovies marinate in a salted mixture. Six months are necessary for the fish to develop all of its aromas.
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