ANXOVES DE L’ESCALA

17 anxoves de l'escala

Contact person: Sandra Astigarraga
E-mail: sastigal@gmail.com

http://www.tienda.com/food/products/se-138.html?site=1

Artisan Anchovies from L’Escala

Exceptional Anchovy Fillets in Olive Oil

  • Succulent and meaty
  • From the port of L’Escala, famous for anchovies
  • Hand cleaned and preserved
  • Exceptionally flavorful
  • By Anxovies de L’escala, founded in 1940

These succulent, meaty fillets are so fresh and clean tasting that they seem more like fresh fish than salted.  This is the reason that people across Spain celebrate the anchovy and savor every bite of each fillet. For many of us who think of anchovies as salty additions to Caesar salad, the anchovies from L’Escala are a revelation.

L’Escala is famous as the source of one of Spain’s finest anchovies.  This small port on the Mediterranean coast of Catalonia has been a fishing village for at least twenty five hundred years, when the ancient Greeks brought the art of salting fish to the region.  The local people love the anchovy so much they have a museum and annual festival to celebrate this wonderful fish.

Local women still clean each anchovy one-by-one just as they did in previous generations.  The plump fillets are rinsed of extra salt and packed by hand into bottles.  From that moment they are kept refrigerated until they reach your table, keeping them fresh and delicate.

Before being cleaned, L’Escala anchovies are packed in barrels with sea salt for up to two years – the anchovy master in the port decides how long the anchovies should be cured according to decades of experience.

Our supplier, Anxovies de L’Escala, continues a tradition it started in 1940.  The original small workshop has been replaced with a highly sanitary and modern facility, but the artisan methods are still followed.

Allow the anchovies to warm to room temperature before you serve them.  They can be kept in your refrigerator for months.

Serving ideas: Serve fillets on freshly toasted bread drizzled with olive oil, add to cold soups like salmorejo, a type of thick gazpacho, add to crisp escarole salad with slivers of onion, sliced boiled egg and Bonito del Norte tuna with a dollop of romesco sauce or serve over fresh sliced tomatoes with celery, onion and watercress.