The sea, its products and its experiences are a powerful symbol of identity in the Marina Alta. As a coastal region of reference, ports and fish markets are part of daily life here. Historic fishermen's guilds in Dénia, Xàbia, Calp and Moraira endorse its seafaring reputation.
It is on the coast of the Marina Alta where fishermen have been finding the perfect product to serve on tables for generations. From mackerel to horse mackerel, monkfish, hake, squid, octopus, mantis shrimp, and, of course, the jewel in the crown, the shrimp. The red shrimp from Dénia has acquired stratospheric fame, but it is not the only recognized and quality delicacy from the region.
«The white shrimp has increased its presence in the last ten years and is now the star product in the market», explains Paco Català, Head Patron of the Calp Fishermen's Guild. Fishing in the town of Peñón is mainly carried out by trawling and currently between 1.000 and 2.000 kilos of white shrimp arrive fresh in the town every day.
To reach this quantity, the sailors fish it at depths of between 100 and 200 metres. “It is a fresh product and, therefore, of high quality, but most of the white shrimp from Calp is sold outside, such as in Murcia or Alicante.” For this reason, promoting it and giving it the recognition it deserves within the municipality itself is one of the objectives that both the Brotherhood and the City Council bodies are working on.
"It could be a great gastronomic attraction"
"The idea is to give it strength and an outlet, to involve the hospitality industry, the market, to put it on the table. We would like more of it to stay in Calp for local commerce, because with the many restaurants there, it could be a great gastronomic attraction," admits Català.
This week the local government has applied to the Spanish Patent and Trademark Office to register the brand “Gamba blanca de Calp”. “This name reinforces the local identity and helps position the product in the market.” As the Chief Patron assures, this is an essential recognition to highlight the work of the Calp seafaring family.
The benefits of Calp's white shrimp
The white prawn from Calp “has a milder taste than the red prawn, but stands out for its great versatility in the kitchen”. It can be used to make dishes such as prawn omelette, rice pudding, fried prawns with tender garlic or stewed. However, in the town, boiled or directly grilled is the most traditional use, “since this way its natural flavour is preserved”.
Locally sourced, from the sea to the fish market, carefully sorted and ready to eat immediately. “It is a very healthy product, because it comes directly from its natural environment, without artificial processes. Fresh fish has no rival. Although it does not keep as long as frozen fish, its flavour and quality are incomparable.”
Last weekend, the Calp Fishermen's Guild prepared the first White Shrimp Day with its own hands. "For future editions, we would like local restaurants to participate, providing tapas or dishes made with white shrimp." Catalá considers it crucial that diners can find this product on the menu of Calp's own establishments, "not only at specific events," to strengthen the project and position shrimp as a reference product.
The centennial legacy of Calpe
This year, the Calp Fishermen's Guild celebrated its centenary legacy, a tradition that has always provided its residents with the best product. Facing the future will be difficult if they do not receive the support they offer. "Years ago we had about 40 boats, now we only have 13. The facilities are still designed for that volume of fishing, and this makes everything more difficult."
Giving visibility to the product, promoting the flavours of Calp's fish market and maintaining local consumption would ensure that all this tradition is not lost. The sea and its trades are part of the soul of Calp, therefore, "if we work together, we can ensure that this product remains alive and that future generations continue to enjoy it," concludes the Chief Patron.
