View source for Anchois de Collioure (Collioure anchovy)

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|title=Anchois de Collioure (Collioure anchovy)
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|keywords=#anchovy #anchovies #igp #brine #fish #ham #fishandseafood 
|hashtagrev=12032020
|description=Anchois de Collioure (Collioure anchovy) IGP Anchois de Collioure is a French anchovy is sold in the form of: — salted anchovies — anchovy fillets in..
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[[Image:{{PAGENAME}}.jpg|300px|thumb|right|[[IGP]] Anchois de Collioure (Collioure [[anchovy]])]]

[[IGP]] Anchois de Collioure is a French [[anchovy]] is sold in the form of: 

— salted [[anchovies]]

— [[anchovy]] fillets in [[brine]]

— [[anchovy]] fillets in [[oil]]

This [[IGP]] [[anchovy]] relates to a single species, namely ''Engraulis encrassicholus'': 

— of the family: ''Engraulididae''

— of the order: ''Clupeiformes'' 

— of the class: ''Osteichthyes'' 

'''Geographical area''': The area for processing of the Collioure [[anchovy]] is the commune of Collioure. The fishing area is the Gulfs of Lyons and Gascony, plus Brittany. 

'''Proof of origin''': — identification by assignment of a lot number on reception of the fresh [[anchovies]] — definition of lots for each stage of the [[anchovy]]'s life cycle 

'''Method of production''':

— Stage 1: reception of fresh [[anchovies]] by wholesale fishmongers at the salting facility 

— Stage 2: pre-salting and brining of fresh [[anchovies]] so the flesh is imbued with [[salt]] 

— Stage 3: sorting, topping and gutting: after brining the [[anchovies]] are selected from the vats and sorted, topped and gutted

— Stage 4: maturation: vats are filled with alternating layers of [[anchovies]] and new sea [[salt]] till the [[fish]] take on their typical colour, texture and taste. The time required is 100 days minimum for Mediterranean [[anchovies]] and 120 for Adantic [[anchovies]]. 

— Stage 5a: desalting/removal of skin: desalting happens on attainment of optimum maturation. [[Anchovies]] intended for filleting are also pealed (in warm and cold water).

— Stage 5b: gutting/filleting: (only applies to fillets in [[oil]]/[[brine]]) after desalting [[anchovies]] are gutted in a perforated tank, then hand-filleted. Incomplete fillets are discarded. 

— Stage 5c: drying: (only applies to fillets in [[oil]]) fillets are dried and hand-selected on absorbent paper. 

— Stage 6: packaging: this is done by hand in airtight containers of glass or plastic 

— Stage 7: 'juicing': this consists in filling the containers with [[brine]] & new [[salt]] or with [[oil]]. 

— Stage 8: cleaning of containers to make them clean and airtight. 

— Stage 9: labeling/boxing/dispatch of the final product (= whole/filleted [[anchovies]]). 

'''Link''':  The traditional savoir-faire of the Collioure [[salt]]-curers consists in special maturation to yield a fillet of dark brown colour, soft texture and with a mountain [[ham]]-like scent. The special characteristics of the Collioure [[anchovy]] depends on the traditional know-how of the 'Anchoieuses', i.e. the women who skilfully hand-sort the [[fish]], putting the ones they select to dry on absorbent paper without any mechanical means being used. In other words the entire production process is by hand. 

The reputation of the Collioure [[anchovy]] in France and Europe dates back to the Middle Ages, when the conservation of [[anchovies]] with [[salt]] was already well developed in Roussillon. In the 19th century 140 Catalan boats were operating out of Collioure, testimony to the economic benefits of the town's [[anchovy]] fishing. Over the years and despite economic crises, the local savoir-faire has been perpetuated by generations of salt-curers who have preserved the tradition of the local product, i.e. a soft, specially-scented [[anchovy]]. The many awards obtained (e.g. the 'Site Remarquable du Gout', the 'Coq d'or') and praise for the Collioure [[anchovy]] in the gastronomic press and tourist guides confirm this success story. Today annual production of the Collioure [[anchovy]] is about 400 tonnes.

'''Reference''':  

'''[https://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=88|The European Commission]'''




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[[Category:Ingredients]]
[[Category:Fish and seafood]]
[[Category:PDO-PGI-TSG ingredients]]

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