The anchovies are delivered to the cannery and sensory evaluations are conducted to analyze the quality. If any anchovies show signs of contamination they are rejected. All anchovies are pre-salted. Evisceration is the next step.

At this point the heads and entrails are removed as well as any remaining viscera. The anchovies are once again salted. They are then rinsed and scaled with hot water at 80-90 degrees C. The anchovies are dried and filleted. The cans are then filled and sealed. They are labeled and case packed and then stored until they are needed. Finished products are inspected.