Final chapter - A day at sea: fishing for the red prawn of Dénia
Have you ever wondered how the red prawn of Dénia is fished, why the domination of origin falls on the capital of the Marina Alta and not on municipalities such as Xàbia or Gandia, or what is the reason why its price is so high? We have written dozens of news and reports on the subject, but we believe that it is about time that the person who knows best all these answers told you: their protagonists.
Avantcem, the group to which Dénia.com belongs, produces the documentary report A day at sea: fishing for the red prawn of Dénia, which we will be publishing in 4 weekly episodes over the course of a month, so that when you go to the fishmonger's counter at Christmas you will understand a little better how that product got there.
In this project, different generations of Dénia shrimp fishermen tell their daily experience in a very hard work but that goes unnoticed. In addition, they will show us how fishing has changed over the decades and the new problems faced by families that continue to live off the sea. We got on board the Franjumar to keep a close eye on how your journey unfolds.
Final chapter
We left the Franjumar. We arrived with her at the port of Dénia after a hard day of shrimp fishing and behind us are the experiences of Samuel García Labios and Juanillo García Nieto. Tomorrow we will rest, but they will return to the harsh sea to chase that precious treasure that is the red prawn of Dénia.
Previous chapters
First chapter
In this chapter we meet Samuel García Labios, who teaches us what day-to-day working in shrimp fishing is like and tells us about the complications of being able to maintain a boat today to bring to port the best-known delicacy of Denia. Likewise, the Dianense fisherman opens up to tell why he decided to follow in his father's footsteps in the trade and how hard the days are at any time of the year.
Chapter two
We continue our journey with Samuel and his crew until we find the precious treasure. With them we take the red prawn of Dénia to discover why the product reaches those prices in the market. In addition, they teach us the differences of the shrimp that is taken in the port of Dénia from that of others and what makes it so special.
Chapter three
We return to the Franjumar but, this time, to get to know the darkest part of the profession: those current problems that they fight to stay afloat. But we will also discover the changes that Dénia's red prawn fishing has undergone through the experience of Juanillo García Nieto, a retired sailor who dedicated his life to the trade, putting it on more than one occasion at serious risk, as he tells us in the chapter.
