Working Ports: The Fishing Coast

Coastal Andalusia's flash-fried mixed seafood, best eaten hot at a beachside chiringuito.

Floating platforms where Galicia farms most of Europe's mussels, worked by families in small boats.

One street, houses touching overhead, and a small ferry from the other side of the bay.

A fishing town at the mouth of the Miño, with Portugal a short hop across the water.

Salt-cured anchovies from the Cantabrian coast, filleted by hand and sold in tins and jars.

The Basque Country's most serious fishing port, with working boats in the harbour and almost no visitors.

Vigo's old fishing quarter and fish market, where the boats land and the prices are set.

The definitive Galician seafood staple featuring octopus seasoned with paprika, salt, and olive oil

The lush, green coastal home of crisp Albariño wines and the Atlantic’s finest fresh seafood

A tiny fishing village renowned for grilled turbot and traditional Txakoli wine with a view

The prized, briny Galician delicacy of hand-harvested gooseneck barnacles boiled briefly in seawater

A small Asturian fishing harbour where the houses stand almost in the water.

The anchovy town of the Cantabrian coast, backed by marshes full of birds.

A bustling fishing port serving as the primary gateway to the spectacular Cíes Islands