A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turns deep grey. Anchovies were also eaten raw as an aphrodisiac.
Because of the strong flavor, they are also an ingredient in several sauces and condiments, including Worcestershire sauce, Caesar salad dressing, remoulade, Gentleman's Relish, many fish sauces, and in some versions of Café de Paris butter.
For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available. Fishermen also use anchovies as bait for larger fish, such as tuna and sea bass.
The strong taste people associate with anchovies is due to the curing process.

Type: with head & headless fish
Style: dried fish
Specification
Shape : piece 
Piece : whole
Size : 2 - 3cm, 3 - 4cm, 5 - 7cm, 4 - 6cm, 8 -10cm
Net weight : 5kgs - 10kgs/ ctn
Moisture : 17 - 20% 
Salt : 3 - 8% 
Shelf life : 24 months
Drying process : AD