{"id":19132,"date":"2018-11-22T10:21:07","date_gmt":"2018-11-22T10:21:07","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=19132"},"modified":"2019-01-22T08:58:08","modified_gmt":"2019-01-22T08:58:08","slug":"anxoves-1819","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/en\/item\/anxoves-1819\/","title":{"rendered":"Anchovies"},"content":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text]<\/p>\n

Anchovies.<\/h2>\n

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Anchovies have a long history. We can trace them back at least as far as the mythical origins of salted fish on the Costa Brava during Greek and Roman times. The first factories, precursors of the current industry, appeared in the nineteenth century. Among them, the Casa Pont in Cadaqu\u00e9s stands out. Although in this century La Escala is the municipality with the most producers, the Cadaqu\u00e9s factory was the largest ever. The Casa Pont also made its own barrels in which the anchovies were pressed so that they would be well “anchovied” in the brine and last the long journey to America, as well as to the rest of the Mediterranean.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”40″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”0″ padding_bottom=”15″ css_animation=”” css=”.vc_custom_1501311203972{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text el_class=”text_segell”]<\/p>\n

The result was a conscientiously-made preserve with a careful aging, giving the anchovy a bright reddish-brown, mahogany colour and a perfume of fresh fish, with the seductive iodized taste of seaweed, the aroma the ancients wished for the liquamen or garum with which they perfumed and complemented so many dishes. It is product that has come back into fashion and two of its references have been chosen for this edition of Girona Excellent.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” background_color=”#000000″ padding_top=”50″ padding_bottom=”35″ css_animation=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text]<\/p>\n

Anchovies with the 2018-2019 Girona Excel\u00b7lent seal<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][vc_column][vc_empty_space height=”35px”][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”120″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19174″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Anchovies in salt, from Anxoves de l’Escala M. Sureda.<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]The traditional way of preserving anchovy is in a glass jar that contains the fish (Engraulis encrasicolus<\/em>) gutted, with the head removed, and covered with brine to cure it. Historically, the anchovies in L’Escala have been prepared in this way and, since 1940, the same method has been used by this company, which has a staff of 40 people and premises occupying 3,500 m\u00b2.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]<\/p>\n

Category: Anchovies in salt<\/p>\n

Producer: Anxoves de l\u2019Escala, SA<\/p>\n

www.anxovesdelescala.es<\/em><\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19178″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Anchovies in olive oil, from Anxoves de l’Escala M. Sureda.<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Anxoves de l’Escala concentrates all its experience of Mediterranean culture in this jar. The anchovies are cured for a minimum of six months and they are desalted at just the right moment to bring out their briny flavour. The backbone is removed and the fillets are packed covered with olive oil to keep their texture firm and tender.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: Anchovies in olive oil<\/p>\n

Producer: Anxoves de l\u2019Escala, SA<\/p>\n

www.anxovesdelescala.es<\/strong><\/a><\/em><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19182″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Olives stuffed with anchovy fillets, from Anxoves Callol Serrats.<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Dedicated to salting anchovies since 1847, Fill de J. Callol i Serrats SL is a family business that has come down to the sixth generation with the same innovative spirit and approach to doing things as that of its founders. The olives are of the Hojiblanca variety. Stuffed by hand, one by one, with traditional anchovy fillets, they are the ideal product to accompany an aperitif.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: Anchovies, unique specialities<\/p>\n

Producer: Fill de J. Callol Serrats, SL<\/p>\n

www.callolserrats.com<\/a><\/strong><\/em><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19186″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Anchovy without backbone in brine, from Anxoves de l’Escala M. Sureda.<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]These anchovies are packed in brine, but without the backbone and with the two fillets joined at the tail. It is a format designed for fine food enthusiasts and catering professionals, who have enough experience to know how salty they like their food. A few minutes before they are served, they should be soaked and then drained and dried.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: Anchovies, unique specialities<\/p>\n

Producer: Anxoves de l\u2019Escala, SA<\/p>\n

www.anxovesdelescala.es<\/strong><\/a><\/em><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19190″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Anchovy fillet in vinegar, from Anxoves de Roses.<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]The Anxoves de Roses – Conservas Bahia salted fish company, working in the fish trade since 1960, began to make seafood preserves in 1980. The hand-picked anchovy fillets, pickled in vinegar and preserved in olive oil, are one of their star products. These pickled anchovies are ideal as a tapa with an aperitif.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: Anchovies, unique specialities<\/p>\n

Producer: Peixos de Mar Pla de Hermanos Mart\u00ednez, SL<\/p>\n

www.anxovesderoses.com<\/a><\/strong>
\n<\/em>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”200″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The anchovy<\/strong><\/h4>\n

tasting jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19249″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Ma. \u00c0ngels Jacas<\/strong><\/h6>\n

Chef at Merylou restaurant, l\u2019Escala[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19253″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Paula Mol\u00e9s
\n<\/strong><\/h6>\n

Journalist specialized in gastronomy of Catalunya R\u00e0dio[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19241″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Encarni Fern\u00e1ndez<\/strong><\/h6>\n

Encarni Fern\u00e1ndez
\nChef at restaurant El Celler de la Planassa, Palam\u00f3s[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19261″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Yun Ju Choi<\/strong><\/h6>\n

Yunju Choi
\nChef at El Celler de Can Roca restaurant, Girona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19245″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Joan Carles S\u00e1nchez
\n<\/strong><\/h6>\n

Chef at restaurant Es Portal, Pals[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_separator type=”normal” color=”#000000″ thickness=”1″][vc_empty_space height=”75″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][vc_column_text]<\/p>\n

Related recipes.<\/strong><\/h4>\n

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Formatge fermi\u00f3 amb anxoves de l’Escala, t\u00f2fona i oli d’oliva<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Coca de figues amb foie-gras amb pl\u00e0ncton mar\u00ed i anxoves<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Salmorejo de tomata de la pera amb garum d’anxoves i caviar d’oli<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Olives farcides d’anxova amanides amb herbes fresques i Oleo Saccharum<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Fesols de Santa Pau amb seitons i salsa julivertada<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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<\/div>\n <\/div>\n\n \n <\/div>[\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”45px”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text] Anchovies. [\/vc_column_text][vc_empty_space height=”60″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text] Anchovies have a long history. We can trace them back at least as far…<\/p>\n","protected":false},"author":1,"featured_media":19226,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[317],"portfolio_tag":[],"class_list":["post-19132","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector1819-en"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page\/19132","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/comments?post=19132"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media\/19226"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media?parent=19132"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_category?post=19132"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_tag?post=19132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}