Anchovy and Salt Museum

Avinguda Francesc Macià, 1 | 17130 L'Escala
Coordinates: 42.1257170000, 3.1261090000 (map)

L'Escala is one of the few resorts on the Costa Brava renowned not only for its idyllic beaches and remarkable Roman ruins but also for its delicious food: "anchovies from L'Escala" is a signature regional offering akin to "wine from Priorat", "prawns from Palamós" and "chickens from Empordà". No wonder then that the Anchovy and Salt Museum (Museu de l'Anxova i de la Sal) — the only museum in town — is dedicated to fishing and the art of salting and pickling.

The first fishing harbour was built here back in the 16th century to service the needs of fishermen from nearby towns. In 1680, the first stone of a church foundation was laid here, thus giving the small settlement town status. Active fishing and bustling trade helped L'Escala to grow fast — over the course of the 18th century, the town quadrupled in size and became a desirable destination for folk looking for fishing work: many peasants from surrounding regions would abandon their lands, gardens and farms to move to L'Escala and join the ranks of local fishermen.

Until the 1960s, every adult resident of L'Escala either sailed out to sea every morning or salted anchovies and sardines at one of the specialized local factories. Spain was hit with a tourism boom in the sixties, causing the younger generation to reconsider the town-wide business model — many got to work in hospitality instead. Today, the fishing fleet at L'Escala consists of just over fifty fishing boats. The salting factory count is eight; all of them have moved outside the town border so as not to impede the flood of beach vacationers descending on the Costa Brava every summer.

The brand ANCHOA DE L'ESCALA is officially recognized with INDICACIÓN GEOGRÁFICA PROTEGIDA, a system of certificates that are used in Spain to distinguish products of the highest quality with known origins. In the case of L'Escala anchovies, this seal of approval also signals the absence of artificial flavours or preservatives in the tin — the anchovies are salted according to the traditional recipes and techniques.

Visiting the Anchovy and Salt Museum in the Costa Brava would be immensely pleasing to fishing fans and amateur chefs alike. For the former, the museum has an exhibit on fishing techniques, netting and bait, as well as the history of local fishing and the evolution of the fishing trade as a whole. For the latter, traditional salting and pickling recipes are documented, with all the necessary "equipment" — salt, water, paper, wooden and clay containers — readily on display.

Visitor information

Address: Avinguda Francesc Macià, 1 | L'Escala
Phone: +34 972 776 815
E-mail: museu@lescala.cat
Visitor hours:
01.07-31.08: 10:00 am — 1:00 pm (daily), 5:00 — 8:00 pm (Monday to Saturday)
01.09-30.06: 10:00 am — 1:00 pm (Tuesday to Saturday and holiday Mondays)
The museum is closed December 25-26 and January 1 and 6.