The salting process
The Fish is headed and bled, then split lengthwise
and most of the backbone is removed. The cleaned and washed fish
is laid in dry salt for 3 weeks. Saltfish is either sold whole or
filleted. Is has a long shelf life in cold-storage at +2 - +4 Celsius.
All the nutrional goodness of the fish is preserved in the salting
process.
I kilo of saltfish has the same nutritional content
as 1,7 kilos of fresh fish. During salting, the fish matures and
this process gives it the excellent taste for which it is renowned.
Anthonisen Seafood only works with suppliers known for their good
quality and high standards of their product facilities. In addition
Anthonisen Seafood sets their own quality standards for all their
products. Over a 100 years of experience in production gives the
customers guarantee for quality.
Saltfish is packed in 10 kgs or 25 kgs as a standard.
Products can be delivered according to customer specification.
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