Anchovy of Collioure

The anchovy of Collioure is a production specific Aliment surface of the commune of Collioure (the Eastern Pyrenees) which obtained on June 24th, 2004 the European label of IGP. The species of Anchois used is Engraulis encrassichotlus .

The anchovy of Collioure presents itself in three forms: anchovy with salt, brine anchovy nets, nets of anchovy to oil. The production represents approximately 400 tons per annum.

The anchovy

Small fish from fifteen to twenty centimetres length, the Anchois attends the seas of Europe: the Mediterranean, the North Sea, Black Sea, the Atlantic Ocean.

The anchovies spend the winter on funds from one hundred to two hundred meters of depth or they find a temperature lenient. To clear they approach the coasts; they then constitute benches of million and sometimes of billion individuals.

Production

Its fishing is practiced in June - July using nets called “rissoles” the night, the anchovies are attracted in the nets using the “Lamparo”.

For their conservation the anchovies are salted in Baril S in which are alternate beds of salt and beds of anchovy.

Properties

The anchovy would have the properties to excite the Appétit and to facilitate the Digestion.

The Romans prepared with these small fish crushed and cooked in the brine, to which they added vinegar and chopped parsley, a sauce very appraisal that they baptized Garum . This garum resembles enough sauce with anchovies of the British.

The Pissalat with the anchovies of Provençaux is obtained while passing to the sieve of anchovies marinaded in the brine; these mashed potatoes are watered with a little brine and are aromatized cloves. By crushing anchovy nets after having de-salted them and by amalgamating them with approximately four times their volume of butter one obtains the anchovy paste (Anchoïade of Provençaux) very snuffed on settees per hour of aperitif. It accompanies perfectly the roasted meats and fish.

Receipts

Various receipts:
  • Anchovy with the apples rennets
  • Anchovy with the Catalan woman
  • salad of haricot beans to the anchovies
  • Milfoil with the anchovies

See too

  • Engraulidae
  • Geographical ascription protected
  • the House from saltings Anchovy Castling Collioure

Random links:Online encyclopedia | Pouru-with-wood | Christian Luerssen | François Dagognet | History of electrochemistry | Ère_de_Mireniamu_(eiga_de_daikaiju)