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Anchovy fillet with olive oil and vinegar.
Net weight: 570gr.
Drained weight: 450gr.
No. fillets approx. 70.
Special format for hotels and restaurants.
Store refrigerated.
Save refrigerated.
Since 1888, the year in which Francisco Solés Oliveras, great-great-grandfather of the current owners, founded Salaons Solés, five generations have been dedicated to the salting of blue fish
Since 1888, the year in which Francisco Solés Oliveras, great-great-grandfather of the current owners, founded Salaons Solés, five generations have been dedicated to the salting of blue fish, keeping the secrets and tradition of careful craftsmanship to this day.
As it should be!
The Solés family has carefully respected since ancient times the values of the old salting masters:
RESPECT: The Cerco con Luz (Spider's Web), the ancient fishing art chosen by the Solés salting masters, is respectful both of the sea and its natural resources, and of the integrity of the fish, which arrives at port without any damage that could impair its quality. Only the precise balance between the correct measurement of the fish, the most suitable period for fishing, and the experience of the fishermen in finding the best places will guarantee the survival of this tradition over the centuries.
PATIENCE: The artisan production, without haste, just as our ancestors did, the long maturation time, the technique and skill acquired after years of learning are the basis of the exquisiteness of our salted fish.
THE TERROIR: the origin of the fish, caught near l'Escala, is critical to guarantee, on the one hand its freshness and on the other, the unique flavour and aroma of the fish that has lived in the nearby rich waters of the Costa Brava.
THE TRADITION: the anchovy salting process is patiently carried out in the following phases: Evisceration (beheading and elimination of the guts), Compression, Resting in sea salt, Maturation, Extraction of the supernatant, Tasting and Packaging. If they are in oil, in addition: Desalting baths, Rinsing, Filleting and Coating in oil.
This is how it should be and how it has been done in Can Solés for five generations
Anchovy fillet with olive oil and vinegar.
Net weight: 570gr.Drained weight: 450gr. Number of fillets approx. 70.Special format for hotels and restaurants.
Keep refrigerated.
Since 1888, the year in which Francisco Solés Oliveras was born
Since 1888, the year in which Francisco Solés Oliveras, great-great-grandfather of the current owners, founded Salaons Solés, five generations have been dedicated to the salting of blue fish, keeping the secrets and tradition of careful craftsmanship to this day, just as it should be!Since ancient times, the Solés family has carefully respected the values of the ancient salting masters: RESPECT: The Cerco con Luz (Spider's Web), the ancient fishing art chosen by the Solés salting masters, is respectful both of the sea and its natural resources, and of the integrity of the fish, which arrives at port without any damage that could diminish its quality. Only the precise balance between the correct measurement of the fish, the most suitable period for fishing, and the experience of the fishermen in finding the best places will guarantee the survival of this tradition over the centuries.PATIENCE: The artisanal elaboration, without haste, just as our ancestors did, the long maturation time, the technique and the skill acquired after years of learning are the basis of the exquisiteness of our salted fish.THE TERROIR: the origin of the fish, caught near l'Escala, is critical to guarantee, on the one hand its freshness and on the other, the unique flavor and aroma of the fish that has lived in the nearby rich waters of the Costa Brava.THE TRADITION: the anchovy salting process is patiently carried out in the following phases: Evisceration (beheading and elimination of the guts), Compression, Resting in sea salt, Maturation, Extraction of the supernatant, Tasting and Packaging. If they are in oil, in addition: Desalting baths, Rinsing, Filleting and Coating in oil, this is how it should be and how it has been done in Can Solés for five generations
