Discovering the Palamos' prawn

Discovering the Palamos' prawn

The Empordà coast presents amazing attractions and cater for visitors to this area for the first time and to those who live there daily. One attraction more accommodating to the palate, and that gives this coast, is the Red Shrimp.

These crustáceosse have traditionally fished in the coastal towns and sailors are among the Cape of Begur and the stream of Riudara but Foremost, the village of Palamos and Calonge . In fact, the shrimp rojade Palamos has a name and international recognition, which has even a hallmark of quality.

From Femturisme I want to encourage you to visit sailors municipalities Palamos and Calonge - Sant Antoni with the excuse to savor this crustáceoa through gambaque menu you can find from this month until July in some restaurants. And you also know and you adentréis in the world that surrounds this product.

Palamos, the natural landscape of the red shrimp The town of Palamos can be identified by various features and aspects but when it comes to gastronomy is known for red shrimp, which feeds on the marine life found on the seabed off the coast of Palamos .

This town on the Costa Brava, like most towns of this coast, has a unique coastline formed by seafloor canyons and slopes.

The prawn is situated in a rocky environment punch, clear waters and rich in biodiversity over three miles to the Cape of San Sebastian, which belongs to Palamos .

You could say that the discovery of the red shrimp was possible by the seafaring tradition of the village and the trawl was adopted as fishing gear. Specifically, in 1930 fishermen from southern Catalonia, exactly the Ametlla de Mar , reached the coast of Palamos and introduced the art of drag.

With this new technique, which is fishing with a net that is dragged along the sea bed with the help of the boat, caladores discovered large shrimp and began to be relevant as activity of the town of Palamos .

To go deeper into the world of fishing and for the seafaring past Palamos is recommended to visit the Fisheries Museum is located in the same municipality.

How to recognize Palamos' prawn?

The red shrimp live about 400 meters deep and feed on marine biodiversity, mainly algae and minerals. They are fished in several areas of the Mediterranean coast but Palamos prawns out among the rest for its flavor, because it is much sweeter.

Palamos Prawn Prawn is a reddish color, with great taste but strong and with an unmistakable aroma, which is also characterized by its freshness. The flavor and color, in part, derived from the feed feature Mediterranean sea which feeds the shrimp and the nutrients it brings. When cooking adopts a bright reddish color and firm texture. However, the best way to appreciate it is testing this crustacean cooked grilled in any of the restaurants in Palamos . A unique pleasure that can not be explained in words.

Currently, Palamos prawn has a quality mark, which is a tribute to their quality and effort they have made, generation after generation, the fishermen of the village of Palamos to preserve the value of the shrimp.

The prawn auction

In the town of Palamos there are 9 trawlers engaged in fishing for shrimp and have quality certification. Even in high season can get to devote to it until about 35 boats. We can say that the prawns have difficulty being captured and as more vessels at sea is lower this crustacean fisheries obviously for each of the boats. Amounts range between 120 and 170 tons per year and can be divided into three types according to their size: large, medium and small. It can be fished throughout the year but the maximum moment of capture and shrimp fishing occurs between the months of May and July.

Fishermen in Palamos start work at dawn in order to catch the shrimp with drag technique. They travel to the caladores where they throw nets that collect and discharge afternoon then the shellfish in the harbor.

This is the vivid picture of the daily life of fishermen and port and it is a show for all visitors, especially if you attend then to the fish auction.

Attendance at this activity is a way to understand the present, past and future Sailor people Palamos .

"Xucla'n llepa chap-te'n i els dits"

Palamos Prawn is the main product of a culinary tradition and appeal of the Baix Empordà. Furthermore, it has become the backbone of the conference calls gastronomic "xucla'n el cap i llepa-te'n els dits" (lick the prawn's head and also your fingers) that are held annually in the town of Palamos and Calonge - Sant Antoni .

These days have the "prawn menu" that can be enjoyed in several restaurants in the bay as part of the Plat Blau Association (association blue plate) over two months, often between the months of April -May and June-July. The menu is the same for all the restaurants included in this initiative.

Calonge - Sant Antoni

The municipality of Calonge - Sant Antoni , as the name suggests, is built-into two distinct parts, Calonge de Mar and Sant Antoni de Calonge.

The first population nucleus, Calonge is the indigenous people and Sant Antoni de Calonge corresponds to the seaside neighborhood of the town that has been formed with the disappearance of piracy and the location of the huts of fishermen. The neighboring town of Palamos also enjoys the presence of red shrimp, which looks at fish markets and market stalls.

The beach is Monestri of Sant Antoni de Calonge links the town of Palamos and Calonge . Thus, by its proximity to Palamos in this town you can also taste the red shrimp, mainly in restaurants in the Bay of Sant Antoni .

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