Anchois Desclaux

Artisanal knowledge that is passed

For over a Century, the house DESCLAUX passed from father to son his craftsmanship. Francois Desclaux has maintained the acts of the past and the former recipes to prepare good anchovy. Our old shop was transformed into an eco-museum, where during a 30-minute visit; you can discover the history of the anchovy fishery in Collioure through a film, photographs, many documents and old equipment. In the showroom, skilled worker are working, so you can understand the challenges and the joys of our profession. A tasting will be offered at the end of it, and our shop is available.

Back in medieval times Collioure’s reputation revolved around the salting of anchovies, sardines and tuna. Salting is a hard way of making a living and, generation by generation, the anchovy salting families have become fewer and fewer. In 1870 there were 140 boats and 800 fishermen. Now, in Collioure, only two anchovy salting families remain: Ets Roque and Ets Desclaux. Visit them !

The skill and artistry with which the anchovies are arranged in their jars and indeed the entire preceding labour intensive production line should ensure a heightened appreciation of the fiddly little fish when next you meet them in your Salad de Collioure.

Information

Opening: Monday to Saturday from 9am to 12am and from 2pm to 6pm

History of anchovies from Collioure: Film 15 min, old photographs, presentation of old material, demonstration by skilled workers, tasting anchovy ...
Factory shop with regional products
Open to all school groups (45-50 people. max)
Visit by appointment for groups: Anne Desclaux
Free entry, parking