Over the centuries, L’Escala has conserved an industry that has made it famous all over the world: that of salted anchovies. Inaugurated in 2006, the Anchovy and Salt Museum, in the former abattoir, displays the history of fishing (from the sardine fishing boats to the spider web fishing nets) and the salting of blue fish from the 16th century to the present day, immersing us in a time, heritage and knowledge unique to the Catalan coast. In addition to learning about the evolution of fishing and salting, the Anchovy and Salt Museum offers visitors large-format temporary exhibitions on ethnological subjects. There are also conference cycles on history, culture and heritage organised by the Centre d’Estudis Escalencs (Escala Study Centre).
The Anchovy and Salt Museum, known by its Catalan acronym as the MASLE, is located in the facilities of the former Abattoir of L’Escala. The photograph by Josep Esquirol in 1913 shows the abattoir building after it was inaugurated. The bridge running over the mill’s canal that passed right next to it stands out. Undoubtedly, the abattoir became one of the most noteworthy places in the town. Today it has been renovated with some of its original elements maintained, such as some external hooks and in particular its characteristic white plastered walls. Photograph preserved in L’Escala’s Historical Archive.
Location
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Carrer De L'escorxador 3, 17130 La Escala, Provincia de Gerona, España
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