However, I had no idea of exactly what it entailed to bring this difficult catch to market. It was high time to find out, so I connected with Carlos and his crew, who graciously accepted me as an honorary member of their shrimping team for the day.
It’s no surprise that the three deckhands I accompanied with were tough, seasoned, no-nonsense fishermen. More surprising was how nurturing they were with me as a newbie, how eager to teach their craft and how generously they shared both their table and their lives.
Palamos is located along Spain's Costa Brava, about an hour from Girona, and 90 minutes from Barcelona.
Palamos shrimp (gambas de Palamos) are considered among the most flavorful crustaceans on earth.
This ‘Pescaturisme’ (fishing tourism) experience can be organized via the Fishing Museum of Palamós (website is in Spanish, Catalan and French – sorry, no English).
For more info, call: +34.972.600.424, or email: [email protected]
While this experience is immersive and unique, it's not for everyone. Not for the faint of heart, nor for late risers, nor for travelers in a hurry, nor for those with a need to be constantly in motion, and not for those with an aversion to being on the high seas for hours.
The day is long, conditions aboard are fairly basic, and the seas can be rough, depending on the day or hour.
Travelers who participate will join a genuine shrimp trawling crew for their full day on their normal schedule (approx. 6:00am - 5:00pm). Travelers are expected to obey the captain as if he were a commander – because aboard the boat, he is! And because this experience could be dangerous for those who don’t heed instructions.
Get ready to work. Get ready to chill. The bulk of the physical work for the crew takes place when they’re dropping their 1,000 meter lines into the ocean in the morning, and again when they pull those lines and sort the catch in the afternoon.
During those two times, it’s like watching linebackers perform a ballet – power, precision and plenty of movement. In between, there is lots of time to chill, write in your journal, admire the open sea, snooze, talk with the captain and crew and share lunch, which is cooked aboard by a member of the crew.
Meet Jordi Herrera, renowned chef and owner of Manairó, Barcelona. See why unique techniques help him achieve gastronomic goals.