Pickled sauce used as a conservation technique has been for centuries a cheap resource to extend the life of various foods. The sauce is composed mainly of wine or vinegar, olive oil and bay leaves and this technique has evolved from the Arabs until becoming itself a source of aromas and flavours that go beyond the basic function of preserving.

While the Catalan pickled sauce share ingredients with the Iberian one, it is remarkable the wide variety of fish – not only blue, but white – and vegetables – such as beans or aubergine – with which it is used.