Maturation de l'anchois

The curing of anchovy is almost exclusively carried out in the countries bordering the Mediterranean Sea and the Bay of Biscay, and in Argentina. The fish used is the anchovy Engraulis encrasicholus for France, or Engraulis anchoita in Argentina, and the produce must not be mistaken with those from Scandinavia, also called anchovies but are made with small herrings or sprats. In France, the companies processing anchovies are mainly located around Collioure, Port-Vendres and Marseille for the Mediterranean Sea and on the Basque coast for the Atlantic Ocean.