Top 10 Gastronomy Enotourism
L’Escala anchovies
Although anchovies have traditionally been fished and salted at different spots along the Gulf of Roses, the town of L’Escala is most internationally renowned for its traditional methods of preparation.

The Phoenicians and Greeks (in the 6th and 5th centuries BC) were the first to introduce techniques for preserving anchovies through salting processes. Subsequently, the Romans continued working with anchovies using this art of salting and now, more than 2000 years later, this same technique is still used to preserve L’Escala anchovies today.

Anchovies are classed as blue fish and, therefore, highly rich in fats and omega 3 fatty acids that help reduce cholesterol levels and triglycerides in the blood. They also help thin the blood, preventing the formation of clots and embolisms. Doctors recommend eating at least two portions of blue fish per week.

It is important, however, to distinguish between fresh anchovies (anxova) and salted anchovies (seitó). Salted anchovy is the fish that has been immediately salted and to which aromatic herbs and spices have been added, while fresh anchovy is the fresh fish macerated in vinegar and preserved with oil. The maturation process in both cases is 8 months. After that, the anchovies are placed in glass jars to be preserved and sold.

Traditionally, this whole process has been carried out by fishermen’s wives, and today most workers involved in the process continue to be women, who are considered to be more careful and diligent in their handling and treatment of this exquisite fish. L’Escala anchovies are known for being particularly aromatic and full of flavour, with a strong and intense taste.

If you would like to learn more about the traditional processes used to prepare this extremely healthy product, whose history and tradition in the area dates back centuries, then a visit to one of the five anchovy factories in L’Escala is recommended, where you will be able to witness the scrupulous technique carried out by the hands of hundreds of women. You can arrange a visit at the following address:

Important dates:
- The Anchovy Festival and the Gastronomic days of Fish Soup are held in L’Escala during the month of October.
- In August we recommend a visit to the Salt Festival where visitors can learn all about the traditional art of salting anchovies. 
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