Anchovies

For centuries, a much sought-after treasure of nature has been part of Collioure's traditions: anchovies.
This fish is the basis for many typical Catalan dishes and is still prepared in the original traditional manner.

Because of this culinary tradition the French ministries of culture and agriculture granted Collioure an award called ”site remarquable du goût” (”site of culinary excellence”). The exceeding dexterity of the women who filet the tiny blue fishes is remarkable. No machine has ever been used for the different steps of processing: salting, removing the heads, gutting, fileting, packing and conserving. No matter whether the anchovies are plain, salted, in vinegar, or in oil, they make a delicious starter.