L’Escala anchovy

Home>Products >L’Escala anchovy

L’Escala anchovy

The anchovy, Engraulis encrasicolus, is a fish that is salted all over the Gulf of Roses, though l'Escala is the town with the highest number of salters. The technique of salt preservation was first used by the Greeks, carried on by the Romans and still exists today.

  • L’Escala anchovy
  • L’Escala anchovy
  • L’Escala anchovy
  • L’Escala anchovy
  • L’Escala anchovy
  • L’Escala anchovy
1
2
3
4
5
6
Author: gastroteca.cat
Distinctive:
    • Produce
    • Produce

It is important to distinguish between the cured anchovy (‘anxova') and the fresh anchovy, known in Catalan as seitó, a term which also denotes anchovies that are cured in vinegar and preserved in oil. With regard to the curing process, this is done using fresh anchovies, salt, aromatic herbs and spices. There are two methods: brine preservation (with salt and salt water) and oil preservation (first the salt is taken out of the anchovy and it is then packed in oil). In both cases the fish are left to mature for eight months before being put into jars. The anchovies from l'Escala are very aromatic and tasty, with a strong flavour.

Category: Canned foods.
Characteristic of: L'Escala
Seasonal calendar
janfebmaraprmayjunjulaugsepoctnovdec
janfebmaraprmayjunjulaugsepoctnovdec
Complementary information:

They are best sold in jars of varying sizes and are also sometimes packed into plastic containers for wholesale. They can be bought from food stores all over Catalonia, preferably around the Gulf of Roses.

Comments received (0)
gastroteca.cat network
  • Facebook
  • youtube
  • flickr
  • twitter
Interactive map
 
Find what you are looking for on our map.