Anxoves de l'Escala, tradition, craftsmanship and exepertise

TRADITION

Craftsmanship and exepertise

We have been salting and packing anchovies since 1940. We carefully select the raw materials using traditional methods and expertise passed down from generation to generation since fish first began to be salted, with the arrival of the Greeks and Phoenicians in Empúries in the 6th and 5th centuries BC.

This base and our exacting selection and preparation of the best fish available allow us to make an exquisite product of exceptional quality with unique texture and flavour.

ANCHOVY CUISINE

The anchovy can be tasted on many different ways, but it will be always a very tasty product, due its properties and intense flavor.

In the Mediterranean countries it is used traditionally as an exceptional aperitif, accompanied by crispy bread, greased with mature tomato and splashed with olive oil to taste. It is also an usual ingredient in salads, pasta recipes, pizzas or more complex dishes. There are countless combinations.

The fillets of Anxoves of l'Escala, S.A. are pulpy, honeyed and exquisite, with the right balanced salted point. They can be found in the best Catalan and Spanish Restautants.

Welcome to our millenarian anchovy culture!

Anxoves of l'Escala S.A. invites you to enjoy the exquisite flavor of its Mediterranean tradition.