Spain’s Fishing Industry: A Deep Dive into Seafood and Agriculture
Importance of Fishing in Spain
Fishing, hunting, and gathering have historically been vital for human sustenance. Spain, with its 6,600 km of coastline, has a long-standing maritime tradition, further reinforced by religious practices that promote fish consumption.
Spain, a maritime nation with a strong Christian heritage, is among the top consumers of fish, with approximately 40 kg per person annually, compared to the European average of 20 kg.
Fisheries Structure
While fishing’s direct contribution to Spain’s GDP may seem modest, each job at sea supports about six on land, significantly increasing its overall value beyond the apparent 0.5%. Spanish fishing accounts for 2% of the world’s total, making its catch value notably high.
National Fishing Grounds
Overfishing in national waters has necessitated measures to restore fish stocks. The productivity and quality of fishing grounds depend on various aquatic and climatic conditions.
Water transparency, salinity, nutrient chains, coastal conditions, and marine topography all play crucial roles. Atlantic waters are greener and have a salinity of 35%. Surface temperatures in August range from 18°C to 20°C, and in January from 11°C to 15°C. Mediterranean waters are more transparent, with salinity reaching 38%. Average surface water temperatures are 14°C in January and 25°C in August. Tidal ranges are minimal, around 40 cm, and the continental shelf is less extensive.
Fishing Regions
Depending on weather and water conditions, the primary Spanish fishing regions include:
- Bay of Biscay: From the French border to the Eo River in Lugo.
- Northwest: From the Eo River to the mouth of the Minho River on the Portuguese border.
- South Atlantic: From the mouth of the Guadiana River (border with Portugal in Ayamonte) to the line of the Strait of Gibraltar in Cadiz.
- South Mediterranean: From the line of the Strait of Gibraltar to Almeria, including Ceuta and Melilla.
- Levant: From Almeria to the Cap de la Nau in Alicante.
- North: From Cap de Creus in Girona to the French border.
- Balearic Islands
- Canary Islands
Agricultural Use
Agriculture now accounts for 40% of the income in the Spanish livestock sector, which is more primary. It is less advanced than in the European Union, partly because indigenous breeds have lower production rates and are more costly. During the intercensal period of 1989-1999, the number of livestock heads increased significantly across most species.
The main challenge in Spanish livestock farming is the structural differences among companies.
Sheep
The sheep population is estimated at around 21 million, reared almost entirely in extensive systems, supplemented with cereal feed. In recent years, wool production has increased, and meat production covers national consumption. The largest herds are found in Castilla y León and Extremadura.
Goats
Represented by just under 3 million heads, Spain is the largest European producer. Cheese and meat from their offspring are highly valued. The largest populations are in Andalusia and Extremadura.
Cattle
More than 6 million heads make up the national cattle herd. Production of beef is insufficient for internal consumption in intensive livestock farming. It dominates the humid areas of Spain, and extensive farms are the largest producers. Galicia, Castilla y León, Catalonia, and Asturias are key regions.
Pigs
Represented by approximately 22 million heads. Indigenous breeds, though fewer in number, are regaining importance due to their higher quality performance. They are primarily found in Castilla y León, Extremadura, and Andalusia. Foreign breeds are intended for fresh consumption and predominate in Catalonia, Aragon, Castile, and Murcia.
Aviculture
The poultry industry is constantly expanding, leading to changes in eating habits. Spanish poultry farming is highly technological, focusing on both meat and egg production. Andalusia, Catalonia, Aragon, and Galicia are major production regions.