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Kofradia-Itsas Etxea

Welcome to Kofradia-Itsas Etxea, a project that promotes artisanal and inshore fishing in the Basque Country.

Thanks to Kofradia-Itsas Etxea, you can learn about the seasons for each species, as well as data and techniques related to fishing in the Bay of Biscay (the fishing grounds where the Basque inshore fishing fleet operates) and everything else related to the sector’s value chain (arrantzales or fishermen, net makers, canneries, fish markets, fishermen’s guilds, etc.). We also invite you to taste and savour the inshore fish caught by local arrantzales.

The project

The different fishermen’s guilds in the Basque Country and the inshore fishing producers’ organisation (Opegui) have launched the Kofradia-Itsas Etxea project, which was created with the aim of promoting and highlighting inshore fishing in the Basque Country through the following objectives:

  1. To contribute to the generational renewal of the inshore fishing sector, giving young people the opportunity to pursue a career in a modern, passionate, and sustainable field.
  2. To promote anything related to the sector and our region’s fish, thus encouraging consumption by providing information about what we catch, the seasons, fishing methods, how to preserve and consume our products, and their nutritional benefits.

Generational renewal

We are currently tackling the challenge of generational renewal through the Izan Arrantzale educational programme. Content tailored to different ages is offered (Izan Arrantzale in the Port; Izan Arrantzale on a Boat; and Let’s Go to the Fish Market!), and we also offer cooking and nutrition courses and workshops. Ages range from 6 to 17 years old. Additionally, we organise summer camps in Donostia/San Sebastián, Getaria, and Hondarribia during the holiday season.

Gastronomy

The Kofradia-Itsas Etxea gastronomic space, located in the Port of Donostia/San Sebastián, offers a menu based on local fish from artisanal fishing. Our chefs design menus with fresh, quality ingredients year-round. The aim is to promote the fact that ingredients can be traced from the arrantzale to the table.

Diffusion

This is a fundamental part of the project that raises awareness about key aspects of the fishing sector (techniques, species, life on board a fishing vessel, etc.) through events, experiences, social media, videos, collaborative initiatives, and the media.