The Basque fishermen make their living mainly by fishing Cantabrian anchovies, mackerel, and bluefin and white tuna. They catch other species too but always use techniques that treat the fish with care to guarantee a quality product. This form of artisanal fishing also guarantees the sustainability of the fish stocks and the preservation of our marine resources. In fact, the selective use of sustainable fishing methods is what makes Basque fishermen stand out from others.
A profession, a way of living and understanding life, an ancient art many great civilizations were built on.
Yes, a lot has changed and improved in the profession over the years, but the true essence still remains: we are still connected to the sea, the air still smells of salt and we still sound the horn as we come into port with a boat load of fish. The seagulls still fly into land when the weather is bad, there are still two high tides a day, and our ports are still full of life.
Train for the future. Find out more about the Maritime School.
“Our students know that the future lies in adapting to the latest advances in fishing technology in a sustainable way.”
Fishing, the profession that looks to the future
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“You can’t imagine the things that go through your head when you’re busy working away on the nets.”
“When the streets are deserted and it looks like a ghost town, the fish market is bustling with life.”
“Fishing is more than just a job. It’s a way of life.”
“Once the sea gets into your blood, it stays there.”
From June to October
The largest of the tuna family, Bonito del Norte is also considered the best thanks to its highly-prized reddish, slightly fatty flesh. Their size, speed and strength has attracted the admiration of fishermen since ancient times. These white tuna are caught using live bait and can weigh over 100 kg.
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From February to April
Mackerel was not worth much and was not very popular until recently. It is caught near the Basque coastline and even though it is a hardier fish than anchovies, it is still fished daily to ensure freshness.
Find out more From March to May
Anchovies are very sensitive, delicate fish. They are the jewel in the seafood crown. With anchovies, freshness is key. There is no comparison between anchovies caught at midnight with those caught at 6 a.m. this morning on the way back to port. That’s why Basque fishermen catch them every day.
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