Anchovy from L'Escala
The anchovy, 'Engraulis encrasicolus', is a fish that is salted in several towns in the Gulf of Roses, although the town where the tradition has been most maintained is in L'Escala. The Greeks introduced the technique of salting conservation and later the Romans continued with this art of salting and today it still remains.
It is necessary to distinguish between anchovy and European anchovy (seitó). Anchovy is the treated product and European anchovy is fresh fish. Also called European anchovies the fresh fish macerated with vinegar and preserved in oil. As for anchovy, fresh anchovies, salt, aromatic herbs are used to make it salted. There are two production methods: in brine (with salt and salt water) and in oil (anchovy is first desalinated and then stored in oil). The maturation process in both cases is 8 months, and then the anchovies are introduced into glass jars. The anchovies from L'Escala are very aromatic and tasty, with a persistent taste.
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Productes de la terra
Fish and seafood
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
They are preferably sold in glass jars of various sizes and wholesale, sometimes in plastic containers. It can be purchased in grocery stores throughout Catalonia, preferably in the Gulf of Roses area.
Attributes and nutritional properties
Anchovy is a blue fish and, as such, rich in fats and omega-3 fatty acids, which contribute to lowering cholesterol and plasma triglyceride levels and, in addition, increase blood fluidity preventing the formation of clots and plungers. At least two servings of blue fish is recommended per week. Anchovy, when stored with a lot of salt, will have to be washed very well and its consumption limited in cases of high blood pressure or salt-free diets.
