Canned Seafood
Anchois de Collioure
Occitanie, France
Anchois de Collioure are salt-cured anchovies matured in brine and packed in oil, a preserved fish specialty.
Original eatfuls sticker artwork
What it is
A closer look at Anchois de Collioure.
Anchois de Collioure are salt-cured anchovies matured in brine and packed in oil, a preserved fish specialty.
What to look for
Know it when you find it.
At a French market or specialist counter, choose Anchois de Collioure for the named ingredients, balanced seasoning, and texture of a fresh preparation.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Anchois de Collioure.
Occitanie, France
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Sweden
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Spice-cured sprats (not true anchovies) essential for Jansson's frestelse, from Kungshamn.
Cantabria, Spain
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Cantabrian anchovies are salt-cured, hand-filleted anchovies packed in olive oil, prized for firm flesh and clean umami.
Italy
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Andalusia, Spain
Andalusian Preserved Mackerel
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Andalusian Preserved Mackerel is cleaned mackerel fillet traditionally packed or canned in oil or brine under its protected regional name.
Estonia
Estonian Sprats
Kilu
Canned sprats in oil or tomato sauce, a traditional Estonian preserved fish product and export specialty.
Iceland
Lodnuhrogn
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Lodnuhrogn is a fish product from Iceland, rooted in local cooking tradition.
Denmark
Makrel i Tomat (Mackerel in Tomato)
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A Danish canned mackerel in tomato sauce
Riga, Latvia
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Canned smoked sprats in oil, a Latvian export specialty with a long tradition of preparation.