The Moroccan anchovy semi-preserving is a product of a very sought-after natural resource and is associated with a true Moroccan expertize.
The semi-preserve is based on the salting technique, which consists in inhibiting the bacterial proliferation using salt.
Since they are not subjected to any heat treatment, the semi-preserves are a perishable resource regardless of the salt content and can only be preserved by the cold.
Statistic Data
In 2012, the semi-canning industry included 34 units, 17 of which are based in Agadir. They processed a volume of 27,446 tons of source material and produced 17,840 tons of semi-preserved products.
This business sector employs an estimated workforce of 8,419 people.
All production is destined for exportation for a value of 1,185 million dirhams. The EU markets are the main requesters, they are followed by the US markets.
The main destinations of Moroccan semi-conserves in values
Semi-conserve production
The reception control is essential for obtaining a good semi-conserve anchovy. The raw material must be very fresh and of good organoleptic quality.
The pre-salting is very determining for the product's destination, the personnel involved in this step is trained and experienced, it is according to the quality of the superficial color of the fish after 24 hours of pre-salting that it can pronounce on the quality of the product to be developed.
Beheading and evisceration are done manually by experienced women, while keeping the anchovies in contact with salt and without damaging the integrity of the fish.
Salting and barreling consists of coating the anchovies with large amounts of salt and squeezing them into plastic barrels to facilitate dehydration. The barrels are stored at a defined temperature.
Maturation or anchorage lasts for at least four months, it is verified by the color of the fish becoming pinkish-brownish, the smell anchored and the texture. This step requires good know-how and a great experience. A good control of the technical parameters is essential for the success of this step.
The purpose of peeling is to rid the fish of its skin and its tail as well as to eliminate excess salt. It is performed by modern machines that allow fast processing at high speed.
Beheading, tailing and evisceration are manual operations performed by highly qualified women. These cut the head and tail of the fish either manually or with stainless steel scissors. The viscera are removed manually without damaging the integrity of the flesh. All these operations must be done quickly to avoid the alteration of the fish.
Spinning techniques differ depending on the process and the texture and desired salt content and activity of the desired water in the finished product.
Threading is a manual operation by skilled workers who manually cut anchovies into fillets, remove the spine and place the fillets in boxes or jars.
The juicing consists of adding oil, sauce or other ingredients according to the preparation then the packages are sealed or crimped.