Category Archives: Noticias

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, .

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!

MAISOR is one of the 50 TOP Experiences of the Basque Country.

MAISOR is one of the 50 TOP Experiences of the Basque Country.
When we founded the company 15 years ago our main goal was to rescue one of Getaria’s most important traditions. We wanted to bring the quality of our ancestors way of ellaborating fish products to everyone’s table. Two years ago we went one step further on our idea of making this tradition closer to the people: we started offering experiences to our clients so they could live the anchovy making process from the inside. .