? Philippe Leridon - FOTOLIA
When we speak about anchovy in France, we think at once of anchovies from Collioure, superb village of the Pyrenees Orientales. Their reputation goes up in the Middle Ages where this ravissant port of the Vermilion Coast was specialized in the salting of tuna, sardines and anchovies. This activity became so significant that in 1466, the King Louis XI exempted the colliourencqs right of gabelle "for need for making large saturates with fish". The fishing season of Anchovy lasts from April-May at September-October and is practised only with the net. The fresh Anchovies are salted whole exclusively with the hand and this, as of their arrival with the port. They are then brewed in salt, then producing their own brine with their juice and their blood. Withdrawn from salt after a few days to be prepared, they are then again preserved in salt for three months in order to give to the flesh its perfume and its smoothness. Taste it natural, freed of salt on a toast section and you will regale yourselves...
