Anchovy fillets rolled in olive oil and dried tomato

The Mackerel, taken from the cold room, is cut into pieces, left to bleed in running water, placed in stainless steel baskets (AISI 316) and cooked in water and salt, not steam, in order to keep them intact the organoleptic qualities and not to disperse most of the proteins. After cooking, the product is cooled and manually we proceed to a meticulous peeling and to the elimination of the bones. The fillets thus obtained are placed inside glass and milk jars of different sizes. This phase is followed by filling the containers with olive oil or water (if the product is required in its natural state), closing the lid with an automatic capping machine, sterilizing and washing the packages. The last phase is represented by the labeling of the jars with an automatic labeling machine, from the packaging of the containers in thermopacks and from storage in special rooms.