{"id":360,"date":"2020-10-20T08:37:05","date_gmt":"2020-10-20T08:37:05","guid":{"rendered":"https:\/\/www.casabordas.es\/elaboration\/"},"modified":"2020-10-20T08:37:06","modified_gmt":"2020-10-20T08:37:06","slug":"elaboration","status":"publish","type":"page","link":"https:\/\/www.casabordas.es\/en\/elaboration\/","title":{"rendered":"Elaboration"},"content":{"rendered":"

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1.- The fish that comes mainly from the Catalonian coast is normally bought from June to September. The months from March to June are usually from the Cantabrian Sea.<\/p>\n

2.- At the fish market, our buyers control the quality and size of the fish.<\/p>\n

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3.- Upon arrival at the warehouse, the temperature of the fish, its entirety and hardness are controlled.<\/p>\n

4.- The size of the fish is selected and processed in two ways:<\/p>\n

    \n
  1. a) It is used fresh (anchovy-Boquer\u00f3n)<\/li>\n
  2. b) It is left in brine (salted water) to carry out its maturation process or it is salted directly<\/li>\n<\/ol>\n

     <\/p>\n

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      \n
    1. The head and the viscera are detached. This process is manual and quite delicate.<\/li>\n<\/ol>\n

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        \n
      1. The fresh fish, once the head and viscera are detached, is placed in barrels covered with salt and with a press of about 25 kg., To extract all of its juice.<\/li>\n
      2. At the end of the maturation, the salt is changed and the ideal size is chosen to pack them in different formats<\/li>\n<\/ol>\n

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          \n
        1. The final packaging (always manual) is done in glass jars of different formats.<\/li>\n
        2. Expiration of the product will be 6 months in olive oil format and 12 months in salting format.<\/li>\n<\/ol>\n

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