All posts by María

Visit of students from the Basque Culinary Center

Visita de alumnos de BCC
We received a visit from the students of the Basque Culinary Center’s Master’s Degree. We are sure they enjoyed learning about the fishing tradition of anchovies and seeing how they are handmade by hand. We hope you had an enriching experience and that you will come back to visit us again soon. Thank you for your visit!

Savoring the Cantabrian Sea in Madrid!

Maisor en la 37 Salón Gourmet
MAISOR WILL BE PRESENT THIS YEAR AT THE “SALÓN GOURMETS” 2024 IN MADRID. We will be from April 22 to 25 at this 37th edition of the “Salón Gourmets”, at Ifema Madrid, promoting our Getaria artisan products. A meeting of professionals, national and international, from the sector gastronomic: restoration, hospitality, distribution, catering and specialized trade. +info:  https://www.gourmets.net/salon-gourmets

The fishermen of Getaria start the new campaign

Verdel (caballa)
The fishing season in the Cantabrian Sea begins with mackerel fishing. March is the best time for this because during the winter this fish remains on the seabed, and in February, after having acquired a high level of fat, it rises to the surface. The Getaria fleet is preparing for the mackerel (mackerel) campaign. In the next few days, as soon as the weather allows, we will see the boats out in search of .

Txakolin Eguna, the festival of the new harvest of “Txakoli from Getaria”

Cartel de getariko txakolina
January 17, like every year, will be a great day in Getaria, and as they continue to say around here “San Anton, bixigua monton!”, reminding us that this fish that we eat today on specific dates was a long time ago, a everyday dish. Even then they would accompany the sea bream with txakoli, but after the creation of the Denomination of Getariako Txakolina Origin In the 90s, San Antón Day became Txakoli Day, .

Green Friday, committed to local commerce and artisanal brands

green friday?
The Green Friday celebration does not have a date marked on the calendar. The objective of Green Friday is to appeal to responsible and sustainable consumption throughout the year, not just during the Black Friday celebration. While it is true, the maximum visibility and diffusion of Green Friday occurs on the last Friday of November and as an alternative to Black Friday. On Green Friday we can participate by promoting responsible consumption and sustainable .

Visit of “chefs” from the city of Tours (Indre et Loire).

Visita de "chefs" de la ciudad de Tours
This past February 21, a group of “chefs” from the city of Tours visited our workshop where they had the opportunity to prepare, side by side with our team, their own anchovies in oil. ” … pour vous adresser nos sincères remerciements, pour votre disponibilité, votre accueil, l’organisation et la générosité lors de la réception de notre groupe, sincères remerciements à vos collaboratrices pour leurs démonstrations, cordialement”. À bientôt, chers amis! ikusi arte!

A FLEET AND A BAR IN EVERY PORT (Port-gastronomic report in the north of the Spain)

The netters are often seen, on the piers or on their ship, if the weather is bad or if the mending is tricky. Some juicy anchovies from Maisor, bought in their store, will be the best souvenir in Getaria. In the mornings it is possible to see through a glass how the women prepare their delicious anchovies.
Guillermo Esaín. Coastal journalist https://elpais.com/elviajero/2022-11-13/de-la-lonja-al-plato-donde-y-que-comer-en-los-puertos-de-la-costa-norte-con-mas-encanto.html