Fishing has been fundamental since ancient times. Almost at the same time, salted fish appeared as the first method of conservation during the seasons of overabundance, especially sardines, mackerel, tuna and anchovies; they guaranteed food and sales for the times which catches decreased or storms prevented them from fishing. There are documented salt flats in the Gulf of Roses, as well as traps in Cap de Creus, in Mar d’Amunt and Canyelles Grosses. Most of the active and historic ports on the Costa Brava had encircling fleets for bluefish.
In L’Escala, the Alfolí de la Sal still exists; an old warehouse dedicated to the distribution of this mineral which was not always obtained from salt flats at sea level. Alfolí was operational until 1869, when the royal salt monopoly ended. The Costa Brava is still territory of salted fish. L’Escala is the town with the most factories and is famous for its salted anchovies; canned sardines are a delicious gastronomic delight from l’Escala that competed for many years with herrings, which are also sardines but pressed. The herrings are distributed in boxes with a circular base and the sardines, a semi-preserve, in a rectangular box.
Marine preserves from the Costa Brava are currently more dependent on the cold chain and pasteurization than on salt and are no longer limited to preserved blue fish. The catalogue is extensive and includes broths and stews, seasonings, stuffed olives, an amazing frozen prawn or a stir-fry with prawns and crab, which, in fact, is a mixed preserve included in the catalogue of another section of Gerona Excellence.
Marine preserves with the 2020 – 2021 Girona Excel·lent seal
Anchovies in salt, by Anchoves de Roses – Conserves Bahia
Brine anchovies are the canonical format of our canned fish. In the past, they were distributed in large glass jars, sold in units and each person rinsed off the salt at home under the tap, separated the fillets and seasoned them with oil. In a smaller format, Anchoves de Roses, born in 1960 and dedicated to marine preserves since 1980, presents their loving preserved anchovies.
Company: Peixos Mar Pla Hermanos Martínez, SL
Anxoves Callol Serrats
Aware that consumers are increasingly in a hurry, canning companies do some of the work they would have to do at home. After the anchovies have matured in brine, without a head and gut, for at least six months, the main spine is removed, and the fillets are packaged in olive oil. This allows the filets to keep their firm texture and the essence of the l’Escala anchovies and are ready to be eaten.
Company: Fill de J. Callol Serrats, SL
Olives stuffed with anchovy, by Anxoves Callol Serrats
What would a vermouth be without olives? Vermouth olives are expected to be stuffed with anchovies. Fill de J. Callol Serrats, a family business dedicated to salting anchovies since 1847, they stuff them with pieces of anchovy from l’Escala, which gives them their marine, iodised flavour. They use mançanenca variety olives and stuff them, one by one by hand, with the anchovy fillet made and desalted the traditional way.
Company: Fill de J. Callol Serrats, SL
Homemade fish broth from Palamós bay
The homemade fish broth from Palamós Bay has such an intense flavour that it can be consumed on its own in a mug. Ideal for rice dishes, noodles and seafood stews, this broth has been made with rock fish, Figueres onion, carrot, tomato, Puig Macaià olive oil from Palamós, water and salt, in Calella de Palafrugell, for Peixos Mielgo, a company founded in 1927.
Company: Peixos Mielgo, SC
Blue fish broth from Palamós bay
At the same time as maintaining the sale of fresh fish and packaged products in the Palafrugell market, the third generation of Peixos Mielgo collaborates with IRTA. One of the results of this research collaboration is this broth with a high Omega-3 content, made with soup blue fish from the port of Palamós, garlic, parsley, Figueres onion, Puig Macaià olive oil, salt and water.
Company: Peixos Mielgo, SC
Prawn carpaccio from Cap de Creus
A totally natural and artisan preparation, by with exceptionally fine slices of raw red prawn, of the Aristeus antennatus species, it considered the best species from a gastronomic point of view. The company Pescadors de Roses Planta d’Envasat, created by the Guild of Fishermen of Roses and Peixos Gotanegra, SL, guarantees that 95% of the prawns have been caught by the fleet belonging to Roses and the rest comes from the neighbouring guilds at the Port de la Selva and Llancà.
Company: Pescadors de Roses Planta Envasat, SL
Anchovy Extract Spring Selection
In the process of maturing anchovies in brine, a liquid is created that is traditionally called “liquamen” or “garum”. Anchovies caught in Spring months, when the blue fish is greasy and flavourful, are matured for longer, so that liquid produces the best perfumes of the sea. The impurities are filtered, and Callol Serrats packs its extract, which is a flavour enhancer with an intense aroma of the sea.
Company: Filll de J. Callol i Serrats, SL
Anchovy Extract with Extra Virgin Olive Oil
The Anchovy Extract from the Spring Selection, with all the marine essence of the anchovy, is mixed with extra virgin olive oil from the Empordà region to create a seasoning that transmits the sweetness and the bitterness of the Empordà to salads, pasta and other dishes. This is a new product designed by the sixth generation of Callol Serrats, a company founded in the middle of the 19th century.
Company: Filll de J. Callol i Serrats, SL
El jurat del tast d’anxoves.
Ma. Àngels Jacas
Cuinera del restaurant Merylou, de l’Escala
Paula Molés
Periodista especialitzada en gastronomia de Catalunya Ràdio
Encarni Fernández
Cuinera del restaurant El Celler de la Planassa, de Palamós
Yun Ju Choi
Cuinera del restaurant El Celler de Can Roca, de Girona
Joan Carles Sánchez
Cuiner del restaurant Es Portal, de Pals
