Since 1940 we have been processing anchovies, salting the best fish (anchovy) and preparing semi preserved fillets, marinated and in olive oil. We carefully select the raw materials using traditional methods and expertise passed down from generation to generation since it first began in the 6th and 5th centuries BC, with the arrival of the Greeks and Phoenicians in Empúries, comprised in the village term of l’Escala, in the ‘Costa Brava’.
This millenarian conservation technique, which allows to consume the summer captures of fresh fish throughout all the year, were followed later by the Roman Civilization.
Nowadays, Anxoves de l’Escala SA continues with the same tradition and ours ‘Anchovies Women’ are responsible for such artisan process.
OUR DIFFERENTIAL VALUE
Anxoves of l'Escala S.A. uses only the ‘European Anchovy’, Engraulis Encrasicholus species, approved on all nutritional security European controls, unlike anchovies coming from other latitudes.
Anxoves of l'Escala S.A. is certified by CCPAE (Catalan Council of Organic Food Production). We use fresh fish, natural marine salt without additives on the salting step and organic extra virgin olive oil of properly certified suppliers.
- Anchovies purchases
- Arrival in the Storehous
- Headed and salted
- Maturing and changes in salt
- Anchovies cleaning
- Fillets preparation
- Route before label
THE SECRET OF THE ANCHOVY MASTER
Following the procedure developed through the experience acquired over the years, our anchovy master begins his work by carefully selecting the best fish.
WHERE WE WORK
Anxoves de l’Escala, S.A work map