星期三, 12月 06, 2006,12:48 上午
OLIVE OIL ANCHOIVES
OLIVE OIL ANCHOVIES,
an artisan elaboration of luxury
The salt meat big hole, - the anchovy, is a exquisitez more and when it is conserved in extra virgin olive oil. They are used mainly in salads, sauces and minisandwiches with the soaked affluent oil bread, but those of high quality they are perfect to take single and to enjoy its intense flavor.
The elaboration of the anchovies continues being always by hand an artisan, meticulous work and. The result and final quality of the product depend on the ability, taken care of cleaning and of its manipulators.
The anchovies of high quality have:
· A flexible texture and signs. They never must be become stiff or stiff.
· A color that goes of brown the reddish one to a caramelizado clear color.
· The aromas and flavors of the oil, the salt and of the fish are balances.
The anchovy of L´Escala in Gerona enjoys the Maxima reputation between the fans to the good table. Just like the products of Cantabria, where at the end of century XIX numerous conserveros coming from Sicily and Italy settled, in search of new caladeros, that have made the conserve famous of anchovy of Santoña.
THE ELABORATION OF THE OIL ANCHOVIES
The anchovies, so popular in Spain, are elaborated with big holes captured during the months of March, April, May and June, that is when they have a greater greasy content: For it, once disembarked, water and salt are introduced in containers with during 1-3 days until they bleed completely.
Later they leave without a leader, take off the guts and they separate by sizes, placing them in plastic general depots. They are placed by layers: alternating a layer of salt and another one of anchovies until filling the package completely, so that the salt forms the last layer. All this becomes he himself day in which the fish arrives.
Thus they remain a minimum of 3 months, while they are losing water and fat, incorporating salt and acquiring the characteristics of color, own scent and flavor of the anchovy.
Spent east time they remove from the deposits, they are washed well, takes off the skin and the spine to them, leaving fillets completely clean. Finally they are introduced in tins or packages of crystal that fill up with oil
The oil anchovies are due to keep in the refrigerator
The anchovies or huevas of fish, are not put under a heat treatment sufficient to guarantee their stability to room temperature, reason why they must conserve always in refrigeration (5ºC) This type of products denominate semiconserves
an artisan elaboration of luxury
The salt meat big hole, - the anchovy, is a exquisitez more and when it is conserved in extra virgin olive oil. They are used mainly in salads, sauces and minisandwiches with the soaked affluent oil bread, but those of high quality they are perfect to take single and to enjoy its intense flavor.
The elaboration of the anchovies continues being always by hand an artisan, meticulous work and. The result and final quality of the product depend on the ability, taken care of cleaning and of its manipulators.
The anchovies of high quality have:
· A flexible texture and signs. They never must be become stiff or stiff.
· A color that goes of brown the reddish one to a caramelizado clear color.
· The aromas and flavors of the oil, the salt and of the fish are balances.
The anchovy of L´Escala in Gerona enjoys the Maxima reputation between the fans to the good table. Just like the products of Cantabria, where at the end of century XIX numerous conserveros coming from Sicily and Italy settled, in search of new caladeros, that have made the conserve famous of anchovy of Santoña.
THE ELABORATION OF THE OIL ANCHOVIES
The anchovies, so popular in Spain, are elaborated with big holes captured during the months of March, April, May and June, that is when they have a greater greasy content: For it, once disembarked, water and salt are introduced in containers with during 1-3 days until they bleed completely.
Later they leave without a leader, take off the guts and they separate by sizes, placing them in plastic general depots. They are placed by layers: alternating a layer of salt and another one of anchovies until filling the package completely, so that the salt forms the last layer. All this becomes he himself day in which the fish arrives.
Thus they remain a minimum of 3 months, while they are losing water and fat, incorporating salt and acquiring the characteristics of color, own scent and flavor of the anchovy.
Spent east time they remove from the deposits, they are washed well, takes off the skin and the spine to them, leaving fillets completely clean. Finally they are introduced in tins or packages of crystal that fill up with oil
The oil anchovies are due to keep in the refrigerator
The anchovies or huevas of fish, are not put under a heat treatment sufficient to guarantee their stability to room temperature, reason why they must conserve always in refrigeration (5ºC) This type of products denominate semiconserves
