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Anchovies have graced some of the finest tables since the Middle
Ages. Eaten fresh, they were considered a gourmet delicacy; when
salted, they constituted an important ingredient in sophisticated
culinary creations. During the 17th century, Bay of Biscay anchovies
in olive oil were sent to Paris and sold to a fashionable clientele.
The methods of preparing anchovies have not changed since then.
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