Anchois de Collioure

Anchois de Collioure are anchovies of the Engraulis encrassicholus species from the Collioure area in France. The anchovies can be sold salted, as fillets in oil and as fillets in brine. The method of production of these unique anchovies is so complex that it has nine stages of preparation.

The fish are received fresh at the salting facility, then pre-salted and brined, sorted, topped, gutted and left to mature until they develop their specific color, taste, and texture. The skin then gets removed, they are gutted, filleted, dried and packaged in airtight packages, juiced with brine or oil, and dispatched to be sold.

This whole process is done completely by hand. The fillets are dark brown, with a soft texture and a smell reminiscent of mountain ham. Anchois de Collioure can be enjoyed with braised rabbit and mint or paired with pasta and pine nuts.