The Palamós prawn is an iconic seafood known for its quality and flavor, key in local culture and an example of sustainable and well-managed fishing.
The Palamós prawn, also known as the red prawn, is not just another seafood; it is a food with a deep flavor that has shaped the culture, economy, and above all the cuisine of Palamós for decades.
These prawns live in the deep parts of the Mediterranean, about 400-800 meters down, and are notable mainly for their reddish color, especially after cooking, their unique taste, and the large size they reach during the summer.
The history of shrimp dates back to the mid-20th century, in 1950, when fishermen from southern Catalonia and Valencia decided to introduce trawling techniques in the seas, and it was then that they discovered this delicious seafood.
From that moment on, there was a clear before and after for the fishermen of Palamós, as it marked a real change for the local economy and culture. The shrimp went from being a rarely seen product to becoming the star product at the port and market of Palamós, gaining more and more recognition and reputation outside of Catalonia.
In 2007, the Palamós shrimp obtained the Guarantee Mark that certifies its origin, traceability, and quality, which increased consumer trust and raised its economic value in both national and international markets.
Thanks to these measures that were implemented, the shrimp fishery in Palamós is considered one of the best managed in Catalonia, with overfishing rates lower than in other areas of the Mediterranean coast.
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