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About our anchovy
Fermented fish sauces and pastes are made from a number of small species of fish that are found in abundance across the oceans of the world. Many fall into a broad category called Anchovy. Nine varieties are considered commercially significant.
Certified Savory products are salt preserved and cured for long durations in ambient temperature conditions. While fish sauce and anchovy paste are considerably different products, they are made from processes that are very similar. High salt concentrations prevent all microbiological activity except for some benign halophiles. The fish protein then undergoes hydrolysis from enzymes, which are naturally present. This process releases free amino acids and creates volatile flavor components.
Sokol and Company personnel annually inspect our partner packers' boats and facilities. This inspection insures HACCP and GMP compliance. We only work with top tier packers that consistently provide well-cured materials that have excellent savory qualities and minimal fishiness. The fish variety, fermentation conditions, cure duration and strategy all effect the finished product's texture, amino acid content and volatile flavor profile. Finished raw materials undergo analytical and sensory testing before final processing at our plant in Countryside Illinois.
Our packers span the globe...
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Europe |
South America
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Asia |
800-328-7656
| 5315 Dansher Rd. Countryside, IL 60525 |
info@certifiedsavory.com