Waves (English)

Basque Anchovies season starts in March

24/03/2015
conservas-olasagasti-pesca-bonito-del-norte-mar-cantabrico

Hey, there! The Cantabrian Anchovy is here!

On the 2nd of March the Cantabrian Anchovy season started officially. Although we can already see a few of them on fishmongers´stalls, these anchovies are still too small in size to be canned. It is expected that in April we will be able to spot important shoals ready to be captured -in controlled numbers, following the Basque policy- and processed in our premises to obtain the tastiest Anchovy Fillets.

conservas_dentici_marta_olass_anchoa_cantabrico_salazon_aceite_delicia_delicatessen

Olasagasti Anchovy Fillets in brine.

 

The first shoals usually appear in April. The arrantzales (Basque fishermen) fish 3 or 4 hours away from our shores but the anchovies are approaching and soon the caught will be carried out nearer our shores.

conservas_olasagasti_dentici_mar_barcos_pesca_tradicional_calidad

Basque harbour. Photo by Asier Larraza.

We use a very selective and environmentally friendly fishing method. The anchovy is caught by means of special nets (“redes de cerco”). The fishing boats surround the anchovy shoal circling it in a 360º angle. When the task is completed the net is fastened at the lower end and this prevents the anchovy from escaping. This net is hoisted and the fish is collected with a landing net.

conservas_olasagasti_dentici_mar_barcos_pesca_tradicional_anchoa

Basque fishermen for Basque anchovy catches. Photo by Asier Larraza.

 

Fishing Basque anchovies: an ancestral way of life

Ancestral way of life on the Basque coast. Photo by Asier Larraza.

 

Basque Anchovies: fishermen still use traditional landing nets.

Fishermen still use the traditional landing net. Photo by Asier Larraza

 

Basque Anchovies. Sometimes fish are abundant, others there are no captures.

Sometimes fish are abundant. Others, there is no capture and the boats have to come back empty. Photo by Asier Larraza

 

It is important to know that it is a controlled and sustainable fishing method: Every year the biomass is estimated in April; then, the fry (small fishes) is counted in September/October. The following season fishing quota will be based on the results of that investigation.

Last September biologists from Azti (a Basque expert technology centre in marine and food research) detected an important presence of baby anchovies. This presence is four times greater in number than in the previous season. A wonderful piece of news for lovers of this appreciated delicacy.

conservas_olasagasti_aperitivo_tapa_pintxo_anchoa_boqueron

Olasagasti Basque Anchovy in olive oil / Olasagasti Basque Anchovy in vinegar

 

conservas-olasagasti-abrir-y-zampar-receta-tradiconal-anchoas-cantabrico-al-ajillo

Olasagasti Anchovies a la Basque (Traditional Recipe)

 

Marta & Olasagasti Family

No hay comentarios

Dejar un comentario

Este sitio usa Akismet para reducir el spam. Aprende cómo se procesan los datos de tus comentarios.