Gamba Roja de Dénia
The prawn fished off Dénia at depths of 600-800 metres and auctioned the very same afternoon at the port's fish market. Its scarcity and the deep-sea fishing effort behind it have made it one of the most prized shellfish on the whole Mediterranean coast.
💡 Local tip: If you want to see it come in, head to the port in the mid-afternoon, when the trawlers return; the auction starts shortly after.
The trawlers leave Dénia's fishermen's quarter before dawn and work between 18 and 20 nautical miles offshore, at depths of 600 to 800 metres, on shifts of around twelve hours. Each boat usually returns with one or two boxes of red prawn; that scarcity is part of what explains the price.
What's caught in the morning is auctioned that same afternoon at the Lonja de Dénia, using a descending-price system: a starting price is set and drops until a buyer — a restaurateur or wholesaler — presses the button that closes the sale. What's bought that afternoon is usually on the plates of Dénia that same night.
Comments
Sign in with Google to comment and rate
Be the first to comment.