Olasagasti take meticulous care of their anchovies, from their arrival from the Cantabrian sea to the Basque-based cannery, and throughout the year long preparation process. The anchovies are filleted by hand, neatly placed in tins by hand and then matured for many months to achieve the perfect flavour. All the anchovies are caught in spring, in MCS certified waters, when they are in peak condition.
Cantabrian anchovies make long migrations to reproduce and feed largely on plankton. They are fished in the Cantabrian sea, off the Northern coast of Spain.
Annual quotas have been set for the fishing of these anchovies, which has limited the total quantity, in weight, of anchovies that can be fished each year. These limits were based on scientific studies which looked at the reproductive capacity of the fish and their population size.
The individual size of the fish is now also protected, meaning that only fish which meet a minimum length, and have reached reproductive maturity, can be caught.
Selective fishing gear and fishing techniques to minimise the bycatch of other species as well as to allow younger fish to escape, have also been introduced.
Catch method: Purse seine. MCS rating: 2.
Rating Guide
Rating 1: Best choice, the most sustainably produced seafood.
Rating 2: Best choice, some aspects of production could be improved.
Rating 3: Not entirely sustainable at this time, okay to eat occasionally.
Rating 4: Improvements need to be made, potential environmental issues associated with these products.
Rating 5: Fish to be avoided.
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