Silverskin Anchovies have a distinct flavor and are useful as a flavoring ingredient. The anchovies are cleaned and packed in barrels layered with salt and weighted. They are cured for 6 months and packed in olive oil

As a semi-conserved product the anchovies need to be stored at a consistent temperature between 50 to 60 degrees. It is best to use anchovies within 60 to 90 days.

Preparation:

Roland Silverskin Anchovies can be used in a variety of recipes as an ingredient or added to a prepare dish before serving. Diced and sauteed with meat or vegetables, or simply on a salad, these anchovies are highly versatile.

Ingredients/Contents:

Anchovy fillets,