The white anchovies of Collioure are called Roquerone.
Pickled anchovies or Roquerones are often mistaken for vinegar anchovies. Pickled anchovies, much sweeter and less salty than traditional anchovies, will reconcile you with anchovies.
The Roques family founded the anchovy cannery in 1870 and the last in France. In 2020 the Maison Roques and awarded with the state label "Living Heritage Company"
On arrival, the anchovies are placed in barrels with salt until they are perfectly ripened. Then they are cleaned and placed in jars manually.
Use on a nice slice of toasted bread, in salads, on a focaccia and more.
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