Fishing and gastronomy day in Castellón
The photographs of Guillermo Cachero, travel journalist photo for various media, portrays the Spanish spelling as nobody. His work moves you to know and experience destiny. He is an expert in portraying his people and landscapes, with such detail that we can begin to imagine the journey that awaits us.
Destinations to practice calm are the perfect scenarios for your photographs. In them the protagonists abound, the local people; fishermen, shepherds, cheese makers and winemakers, but especially chefs.
His photographic project that brings us back to reality, that puts our feet on the ground and focuses our eyes on our country, towards our roots.
His latest report tells one of our slow experiences. It takes us to know the life of some sailors in their daily work and to live closely with them as a work day develops on the high seas.
The day starts at dawn, with the extraordinary moment of dawn on the high seas accompanied by Pedro, the patron explaining seafaring anecdotes of his relatives that come from several generations of fishermen.
We are one more in the crew and we participate in all the work of the day: we become experts to find schools of fish, we pull the nets from the first launch, raise nets, separate and manual classification of fishing, classified and clean. appreciate the value of fishing, prawns, galleys, shrimp, white and red prawns, mullets, pota, octopus, morralla, sea bream, hake, bacaladillas and the sepionet of punxa a species that is only fished in these waters.
During the three hours of dragging, Chef Javier has prepared an excellent meal with an exquisite stew of potas and flyers with an onion, tomato and cognac sauce in which you will enjoy the great pleasure of dipping bread. Already back towards the port of Grao, the cook on board prepares us a fideua with the prawns and the crayfish that a few hours ago were swimming.
Many thanks to Pedro el Patron to Javier the Cook, and Lorenzo, Enrique, Pablo and Paco for an unforgettable day and for the excellent treatment. Sharing your work in an experience that I will relive in our fish markets and will make me value and respect the products of the sea.