Follow The Fish

Everything starts in the sea. Fishing boats go out fishing at different times and in different fishing grounds. They generally use what are known as traditional fishing techniques: bottom trawling, with a large net that combs the sea bed; and trammel netting, using three layers of net on top of each other, along the coastline in rocky areas. This exhibition explains the fishing techniques in detail.

Most of the boats bring in fish that has already been classified according to species and size. The fish must be cleaned and then stored as soon as possible in crushed ice or small cubes of ice. However small the boat, and however short the voyage, they must always carry ice on board to preserve their catch.

The fishing boats reach the port and unload their precious cargo: fish, shellfish, mollusks … everything is unloaded correctly classified.

The boxes full of fresh fish are taken to the market. The market is an integral part of the fishing industry: square one, where the fish's journey to the restaurant or store begins.

Once the catch has been classified and unloaded from the boat, a market worker is responsible for recording the exact information: boat, fish species to be auctioned, weights, etc.

Every box is transported individually along a conveyor belt. The different screens show the image of the fish and the previously recorded information, such as who brought it, or what the starting price is.

The buyers (wholesalers, fish stores, or restaurants) have their own zone in the stands from where they can see the whole sales process. It is a reverse auction, so the starting price quickly decreases until a buyer determines an appealing price and stops the bidding by pressing his controller.

At that moment, the box reaches the end of the belt and its corresponding label is attached.

If the buyer is a fish vendor, the fish purchased at the market goes directly to their store, where it can then be bought by any customer based on their tastes and requirements.

In this case, let's make caldero de barca, a traditional dish from Villajoyosa, a famous fishing town on the coast of Alicante. Originally fisherman's fare, today it is a delicious recipe that can be found in many restaurants of the region. To make it we have bought rockfish such as Atlantic stargazer, red gurnard, weever, or moray eel.

For caldero de barca, the fish is cooked in a pot (caldero), which gives the dish its name.

The fish is accompanied by rice …

And it's ready to eat! The dish is served in two parts. First come the fish, potatoes, and cabbage, accompanied by the fish fumet (a reduced and seasoned stock) and a tasty aioli. Then, there is an arroz a banda (rice cooked in broth). Bon appétit!