How 20-000 lbs Of Anchovies Spend 3 Years Transforming Into Expensive Anchovy Sauce So Expensive

I think this "traditional" method of extraction is pure bullshit......

I reckon that I could get around a 90 - 95 % oil extraction within the hour, and do it better, fresher, and a higher quality product.

AND the paste could be used as pate / fish seasoning / burgers / fish sticks etc..