Both anchovies and mackerel are cleaned and placed in brine for as many hours as the expert smoker deems appropriate, depending on the size of the fish. Afterwards, they will go through a desalting process and will be placed on grills and carts to be placed in the oven to be permeated with the nuances of a smoke generated by a burner where native wood burns.
We are innovators in this process and have invested years in researching the temperatures, time and woods that today allow us to offer a unique product. The product is quickly cooled upon leaving the oven to avoid listeria problems. Once the product has been filleted and placed in cans, anchovies and mackerel are subjected to freezing, leaving this product 100% free of anisakis.