| ≥1 piece |
100g pot filets of anchovies to the provençal LM PCB 24
Once they have passed the reception control, the anchovies are pre-salted. This operation is carried out on the fish in bulk by burying them in sea salt in barrels or vats. Depending on the season and the catch, this lasts up to two days. Salt preserves because it absorbs water; it dehydrates not just the fish it is in contact with, it also prevents any germs from developing. The skill with which the salt is dosed produces a high rate of dehydration to minimise the microbiological risk. The salt used is both bacteriologically and chemically controlled. LA MONEGASQUE uses nothing but sea salt. The success of this part of the process is vital for the perfect conservation and quality required for the product to mature steadily. To carry out this operation as quickly as possible, LA MONEGASQUE has salting plants in the ports of Agadir, Safi, Nador and Mehdia.