The Roque facilities are situated in the French town of Collioure, on the Mediterranean Sea. This area of the Mediterranean is renowned for anchovies that travel in the shoals of the warm waters near the Spanish border. Using a five hundred year old technique, the fish are salted and allowed to cure for three months. During this time period the head salter regularly monitors the maturation to determine when they are fully cured. The anchovies filets in salt still have the spines attached and should be soaked in cold water for 20-30 minutes to de-salt and allow for easy removal of the spine.
Anchovy filets, sea salt, brine (water, salt)