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typical product of the region
around L’Escala and are
loved well beyond the borders of
said region. Furthermore, they
are a delicious souvenir. Ever
since the 18th century, fresh an-
chovies have been preserved
in salt.
Last year, a museumwas ded-
icated to the anchovies of
L’Escala, presenting histori-
cal photographs and ap-
paratuses, as well as an
old fishing boat, and sev-
eral old barrels, which
were used for storing the salted
fishes. Due to the salt, the fishes
were not only preserved; they also
began a slow process of fermen-
tation, which added quality and
taste.
Back then, the salt was brought to
L’Escala on the sea route. Huge
sailing ships brought the precious
salt from the salt mines of Torre-
vieja (located close to Alicante)
to L’Escala. The fishers used their
very small boats to meet the big
sailing ships at sea and filled their
small boats with chunks of salt, in
siècle on met les anchois
d’abord dans le sel et puis
on fabrique des conserves.
L’année dernière a ouvert un mu-
sée de l’anchois à L’Escala. On y
découvre des photos anciennes
et des outils, un vieux bateau de
pêche et des tonneaux, dans les-
quelles on gardaient les anchois
salés. Le sel conserve le poisson
et provoque une fermentation qui
améliore la qualité et le goût pen-
dant le stockage.
A l‘époque, le sel arrivait par
order to bring them to the shore.
At the beach of les Barques, their
load was packed into sacks, and
eventually brought to the storage.
The historical staging takes place
in September and is accompanied
by traditional music and dances.
At the evening of the festival, every-
one gathers for a common dinner,
which includes Suquet, Crebat,
and songs of Habaneres.