Mar del Plata

Sea Port

Banquina

Coastal boats depart from La Banquina that can be disntinguished because of their yellow colour, they leave early in the morning and come back early in the afternoon; they get away 15 miles from the coast and their crew is constituted by 5 to 7 crewmen; this boats fish shellfish, sea bream, corvine, pejerrey, trilla, little anchovy, etc.
Medium height ships are yellow and red, they stay navigating between 75 and 100 hours, they get away 100 miles from the coast and their crew is formed by 8 to 10 persons; they fish sea bream, salmon, haddock and bonito.
High suhips have a red hulk, they stay navigating between one and two weeks, their mileage is limited and their crew is constituted by 10 to 12 persons; they fish tuna fish, squid, spider crab and haddock. The factory boats bring the fish eviscerated and frozen, they stay in the sea from 30 to 40 days.
The fish flour is used almost exclusively for birds’ and pigs’ feeding and the fish oil is used for tannery and industrial paints’ fabrication. Recent researches attribute varied and amazing qualities to their alimentary use and medicinal application. The strength of this local fishery’s area offers, in Mar del Plata, establishments with high technology and optimal conditions in order to compete, in quantity and quality, with the major producers of the world.


Author: Esther_mdq


For different species, different kind of fishing nets are used:

MACKEREL’S FISHING: it is a surface kind of fish and it’s almost exclusively used in industrialization (factories). Its capture is made by medium height ships and when the school of fish is near the coast is captured by coastal boats. The Fence Net is used and if the school of fish is at the bottom, it is attracted to the surface for its capture. The anchovy of sand bank and the lemon fish are used to be together with the mackerel.

LITTLE ANCHOVY’S FISHING: it is made by coastal boats and medium height ships, although some high ships also make it. Its fishing period is September, October and part of November and it is used in industrialization: canned with oil, it is called sardine and conserved with souse, it is called little anchovy and can be canned cut into halves (little anchovy fillet) or canned uncut (entire little anchovy); for its maturation it stays pressed in pools with souse for 6 months.

BONITO’S FISHING: is made by medium height and high boats that use a fence net. It is a kind of fish that is far away from Mar del Plata’s coast, so the ships go away even 200 km. from the city, transforming its capture in the riskiest task.

CORVINA’S FISHING: is made by medium height ships and coastal boats that use trawls.

SHARK’S FISHING: is made by medium height ships and coastal boats when sharks are near the coast. The dogfish shark is the only kind of shark that can be found in the area. It is captured with trammel net, a squared net where the fish can get in but cannot go out. It is used for codfish and its liver (that has A vitamin) is used in laboratories.

HADDOCK’S FISHING: it is a kind that needs a temperature between 15 and 18 degrees. On December, January and February the haddock’s school of fish is in the shrimp’s area, where the water has 16 temperature degrees. On March the school of fish starts going to the north and on July and August it is at parallel 35’s height, being the maximum north limit that it achieves. The haddock is a fish that needs 7 years in order to reach adult age. Some years ago the school of fish was about 40 and 50 km. long but, because of indiscriminate fishing, it is progressively smaller and tending to disappear.

MUSSEL’S FISHING: it is a deepwater shellfish that is adhered on stones between 45 and 54 m. deep and 30 miles from the coast. A wire-mesh network with an iron maw about 3 metres diameter is used. It is a little net with pieces of car tires in order to protect the wire mesh.

THIS DATA WAS SUPPLIED BY PREFECTURA NAVAL ARGENTINA (ARGENTINE NAVAL PREFECTURE), M.D.P. DELEGATION.

Author: edithbruck

Autor: Luis Alberto Lecuna