Going to Finisterre’s dock between 2 and 4 p.m, when the fish auction starts off, will allow you to see the sailors carrying the seafood to be auctioned off.
Boats depart at the crack of dawn, and come back early in the afternoon with their catches, mostly hake, mackerel, octopus, whiting, turbot, spider crab and lobster. The fishing gears used are longlines, miños (small trammel nets), betas (small trawling nets) and creels.
Sailors are classified according to the gear they use: palangreros (palangres or longlines) naseiros (nasas or octopus creels), trasmalleiros and beteiros.
Then there are the shellfish gatherers, who pick goose barnacles —either from a boat or from the shore—, clams and pod razors. These are collected without the aid of any breathing equipment, with inhalations lasting between 40 seconds and one and a half minutes.
Unlike in other Galician ports, you will not see women net makers in Finisterre, as it is sailors themselves who mend their boats’ fishing nets.
Do you now feel like stepping into the fish auction market and have a look at what goes on inside? And remember that a perfect way to start or finish your day is by tasting the fresh seafood products at any of Finisterre’s restaurants.
