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Since the late nineteenth century the Olasagasti family has been dedicated to the production of preserved fish following the inherited traditional methods of nonno Salvatore Orlando. Olasagasti products were born out of the unique combination of the following factors: Firsh from the Bay of Biscay (Cantabrian Sea), Fish processing using traditional methods while it is fresh ("en fresco") and High qualified workforce in fish handling. The bay of Biscay is an open and brave sea, rich in natural resources, where numerous species live together: White Tuna, Bluefin Tuna, Mackerel and the well know Bay of Biscay Anchovy. The fishing expedition of the Bay of Biscay anchovy takes place between the months of April and the end of June. During these months, the fishing fleet and its popular fishermen (Arrantzales) are involved exclusively in this task using the traditional encircling nets. Those nets capture the fish, which is close to the surface without damaging the seabed or other marine species. The recent catch is unloaded at night in the factory. The following morning, the expert personnel process the fresh fish ("en fresco"), to be canned later by hand. After being processed the anchovy undergoes a maturing process for 5 or 6 months. After this period it acquires its characteristic aroma and superb quality
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