There are seven steps:
The fresh fish, delivered in cases, is placed in brine tubs
The fish is manually decapitated and eviscerated and placed in other tubs
The fish is manually placed in cans, alternated with salt layers
Cans are piled one above the other with weights on top to let the fish compact
Fish ripens in cans for about 40 days, piled up in the traditional towers
After 40 days, cans are hermetically sealed
Cans are washed and cartoned
To make filets, fish is first placed in barrels, salted and when ripe, it is manually filleted.
