The Palamós prawn and the fish auction

If one product sums up Palamós, it’s this one: the red prawn (gamba de Palamós). Fished offshore in the underwater trenches, it’s a prawn with fine flesh and an intense flavour, which has become a true mark of the region.

The auction, a daily spectacle

Every afternoon the boats come in and the catch goes to auction (the subhasta). The fish sold there ends up in the restaurant that same evening. The Museu de la Pesca and its dedicated space let you understand — and sometimes witness — this moment, the beating heart of the town.

How to enjoy it

• Grilled, barely salted: that’s the king of preparations, the one that respects the product.
• Don’t throw away the head: you suck out the juices, that’s where the flavour is concentrated.
• In season, ask for it fresh of the day rather than frozen.

Our hosts’ tips

The real prawn has its price: it’s an exceptional product, not an everyday one. Book a good table (see our Palamós restaurants) and make it the centrepiece of a meal, not a side. From the apartment, you walk home, full and happy.