european anchovy

... flavors. Best before 120 days at +4°C. The company operates in compliance with national and European regulations, under a self-control system and in accordance with the principles of the HACCP system. The company implements cleaning and disinfection procedures, pest control, and hygiene checks, and conducts microbiological and chemical tests on raw materials, semi-finished products, finished products, and samples during processing. The fresh product is blast frozen at -20°C in accordance with Reg. CE 853/04. Known allergens are highlighted in bold as per legal requirements.

... French cuisine at the beginning of the Middle Ages. Port cities like Collioure, Hendaye, or Fréjus thrived on the anchovy trade. Today, Spain holds a monopoly on anchovy exploitation, with 90% of the fishing rights in the European Union. Preparation of Anchovies The advantage of anchovies is that they can be prepared quickly. For creating a simple and tasty menu, there’s nothing better. They can be served as an appetizer, a starter, or a main dish.

... won the first prize in its sector by end of 2006. All the plants of Kemal Balıkçılık are processing within the HACCP plan frame. Besides this, Kemal Balıkçılık has proved its high product quality by possessing the European Community approval classification. Within the 8 plants acting under Kemal Balıkçılık structure, a wide variety of sea and fresh water products are processed. Among our wide range of products, the main items are: Fresh, Bluefin Tuna Alive, frozen, fresh Frog legs, Marinated anchovy, Frozen Silversmelt, Frozen Pike perch fillets, Frozen topshell meat.