A Basque harbour. Photo by Asier Larraza.

The MSC organism have confirmed that the Cantabrian Anchovy captures are sustainable and environmentally friendly. This certification was obtained as a result of an independent assessment by the Bureau Veritas, under the MSC label for sustainable fishing. The fleet consists of 58 ships which caught 7000 tons in 2013.

This assessment has made clear that the population of anchovies is healthy and that the fishing activity is suitably managed, and that the marine environment is duly looked after.

Photo from Teinteresa.es

As it has already been explained by Conservas Olasagasti, the first shoals appear in April. The Basque fleet uses 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 anchovies from escaping. This net is hoisted and the fish is collected with a landing net.

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

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

Today, with this distinction, announced by the MSC in Getaria (Basque Country) on March 27^th, this is the first time the Cantabrian anchovy fishing activity has been honored with this international prestigious accreditation; Moreover, it has also been the first time for this species in European Seas.

This is a milestone within the Cantabrian fishing activity since they have reached the recognition for the work carried out by the fishing fleet, the Administration and the Scientist in favour of the sustainability of our anchovy.

The assessment requested by MSC has established that the situation of our anchovy is healthy because the fishing activity is well managed, hardly damaging our marine ecosystem.

Not only have public institutions and ecological organisms supported all preservation measures of this Cantabrian delicacy, Conservas Olasagasti have had their word collaborating with the institutions aiming at respectful fishing methods and responsible consumption. For this reason, Olasagasti totally agreed when the anchovy fishing ground was closed between 2005 and 2010, which contributed to the recovery of the species.

MSC highlighted all these facts as well as the improvement of the managing policies. And as Laura Rodríguez, MSC Spain and Portugal Country Manager, explained, «There is high commercial interest in the MSC certified Cantabrian anchovy. European consumers increasingly seek the sustainability credentials granted by our certification, as well as the known quality of Cantabrian anchovies and the closeness of the fishing grounds. The certificate is open, so other fleets will very probably join soon, broadening the offer of Cantabrian products bearing the MSC ecolabel».

Finally, here are some dishes with our Olasagasti Basque Anchovies to celebrate the news. Enjoy them!

Olasagasti Anchovies a la Basque. Photo by Because

Olasagasti organic Anchovy fillets from the Cantabrian Sea in extra virgin olive oil. Photo&recipe by Marta Olass

Olasagasti Anchovy fillets in olive oil on a vegetable pizza. Made by Matteo Orlando.

A healthy Olasagasti Anchovy salad.

A jar of Olasagasti Cantabrian Anchovy fillets in olive oil.

La entrada Award for sustainable fishing in the Basque Country and Laredo by MSC. aparece primero en Blog de Conservas Olasagasti.

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.

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.

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.

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

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

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

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.

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

Olasagasti Anchovies a la Basque (Traditional Recipe)

Marta & Olasagasti Family

La entrada Basque Anchovies season starts in March aparece primero en Blog de Conservas Olasagasti.

After testing containers from different brands I felt dissatisfied with the contents. We worked hard to combine quality, practicability, health and good price. Our Olasagasti “open and eat” specialties were born to attract demanding shoppers who are constantly looking for quality ready-cooked meals.

These ready-cooked traditional dishes are aimed at the worker who does not eat at home and takes his lunch box to the office; at the trekker who is sick and tired of sandwiches; at anyone who has to improvise a warm meal when coming back home late; or at those who live on their own, who do not know how to cook, or can´t afford to buy specialities from delicatessen shops on a daily basis; or at a parent who stays at home for lunch when the family is out and only wants to prepare a complete meal for supper.

In any of these cases what I demand is good quality, healthy and natural products which can be enjoyed there and then without making a mess in the kitchen.  Home-made recipes for just a few calories.

The Mediterranean diet is a must for these traditional dishes (vegetables, pulse, blue fish, olive oil, wine, herbs). Each individual format provides the suitable amount of energy and nutrients, and helps the consumer to control his diet.

So far, we have launched four traditional recipes:

Tuna fish fillet a la Toscana with white beans:

It is the most surprising one and typical from Toscana and other regions in Spain.

Following the recommendations of nutritionists who believe we should eat pulse 3 to 4 times a week, this dish provides beans and helps to have a balanced intake, avoiding an excessive consumption of animal proteins.

Tuna fish fillet a la Siciliana with dried tomato sauce:

In this dish the tomato sauce, which covers generously the tuna filet, is our protagonist. This sauce is prepared following a traditional Italian recipe and provides a high amount of polyunsaturated fatty acids.

Tuna fish fillet with sauteed onion:

Typically basque dish, the combination of tuna with onion is a delicacy. It enhances the taste of the fish.

Anchovies a la Basque, fried with garlic and chilli:

This recipe is based on a recipe from the Cantabrian coast. Its main ingredient is the appreciated Cantabrian Anchovy, cooked with olive oil, one clove of garlic and chilly.

When preparing it this way the dish keeps its characteristic taste of freshly cooked anchovies. The high  omega-3 content found in one portion covers our daily needs. The EPA and DHA help our heart, our brain and eyesight to be in optimum conditions.

Pasta Marta recipe from OLASAGASTI on Vimeo.

Take care of your health and eat healthy food.

La entrada Olasagasti ready-cooked traditional dishes. aparece primero en Blog de Conservas Olasagasti.

Select your favourite vegetables

La entrada 8 are coming to dinner (at short notice) aparece primero en Blog de Conservas Olasagasti.