{"id":23813,"date":"2022-06-16T09:45:18","date_gmt":"2022-06-16T09:45:18","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=23813"},"modified":"2022-06-16T09:45:18","modified_gmt":"2022-06-16T09:45:18","slug":"conserves-marines-2021","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/en\/item\/conserves-marines-2021\/","title":{"rendered":"Marine preserves"},"content":{"rendered":"

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

Marine preserves.<\/h2>\n

[\/vc_column_text][vc_empty_space height=”60″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text]<\/p>\n

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\u2019Amunt and Canyelles Grosses. Most of the active and historic ports on the Costa Brava had encircling fleets for bluefish.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row css_animation=”” 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”][vc_column][vc_empty_space height=”40″][\/vc_column][\/vc_row][vc_row css_animation=”” 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=”.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

In L’Escala, the Alfol\u00ed 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. Alfol\u00ed 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.<\/p>\n

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.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row css_animation=”” 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”][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row css_animation=”” 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″][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text]<\/p>\n

Marine preserves with the 2020 – 2021 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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”23817″ 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, by Anchoves de Roses – Conserves Bahia<\/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]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.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Peixos Mar Pla Hermanos Mart\u00ednez, SL<\/p>\n

www.anxovesderoses.com<\/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=”23821″ 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

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]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.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Fill de J. Callol Serrats, SL<\/p>\n

www.callolserrats.com<\/strong><\/a>[\/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=”23825″ 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, by 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]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,\u00a0 iodised flavour. They use man\u00e7anenca<\/em> variety olives and stuff them, one by one by hand, with the anchovy fillet made and desalted the traditional way.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Fill de J. Callol Serrats, SL<\/p>\n

www.callolserrats.com<\/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=”23829″ 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

Homemade fish broth from Palam\u00f3s bay<\/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 homemade fish broth from Palam\u00f3s 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 Macai\u00e0 olive oil from Palam\u00f3s, water and salt, in Calella de Palafrugell, for Peixos Mielgo, a company founded in 1927.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Peixos Mielgo, SC<\/p>\n

www.peixosmielgo.com<\/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=”23833″ 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

Blue fish broth from Palam\u00f3s bay<\/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]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 Palam\u00f3s, garlic, parsley, Figueres onion, Puig Macai\u00e0 olive oil, salt and water.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Peixos Mielgo, SC<\/p>\n

www.peixosmielgo.com<\/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=”23837″ 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

Prawn carpaccio from Cap de Creus<\/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]A totally natural and artisan preparation, by with exceptionally fine slices of raw red prawn, of the Aristeus antennatus<\/em> 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 Llanc\u00e0.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Pescadors de Roses Planta Envasat, SL<\/p>\n

www.pescadorsderoses.com<\/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=”23841″ 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 Extract Spring Selection<\/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]In the process of maturing anchovies in brine, a liquid is created that is traditionally called “liquamen”<\/em> 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.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Filll de J. Callol i Serrats, SL<\/p>\n

www.callolserrats.com<\/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=”23846″ 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 Extract with Extra Virgin Olive Oil<\/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 Anchovy Extract from the Spring Selection, with all the marine essence of the anchovy, is mixed with extra virgin olive oil from the Empord\u00e0 region to create a seasoning that transmits the sweetness and the bitterness of the Empord\u00e0 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.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Filll de J. Callol i Serrats, SL<\/p>\n

www.callolserrats.com<\/strong><\/a>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”noDisplay”][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

El jurat del tast d’anxoves.<\/strong><\/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=”19250″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Cuinera del restaurant Merylou, de l\u2019Escala<\/p>\n

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

Periodista especialitzada en gastronomia de Catalunya R\u00e0dio<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19242″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Cuinera del restaurant El Celler de la Planassa, de Palam\u00f3s<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19262″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Cuinera del restaurant El Celler de Can Roca, de Girona<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19246″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Cuiner del restaurant Es Portal, de Pals<\/p>\n

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Related <\/strong>recipes.<\/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 css_animation=”” 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”][vc_column][vc_empty_space height=”45px”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” 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”][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text] Marine preserves. [\/vc_column_text][vc_empty_space height=”60″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text] Fishing has been fundamental since ancient times. Almost at the same time, salted…<\/p>\n","protected":false},"author":1,"featured_media":19226,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[400],"portfolio_tag":[],"class_list":["post-23813","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector2021-en"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page\/23813","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=23813"}],"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=23813"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_category?post=23813"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_tag?post=23813"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}