The summer market has seen fish prices spike because of a combination of EU catch reductions and a surge in demand driven by a rebound in tourism. Across species, average price increases hover around 30 percent, with certain items like red shrimp approaching Christmas-season levels, sometimes exceeding one hundred euros per kilo for medium-sized portions. This price movement reflects tighter supply paired with higher consumer interest in fresh seafood as travel resumes and hospitality venues scale up their offerings.
Juan Mulet, secretary of the Provincial Fishermen’s Federation of the State of Alicante, has clearly described the price dynamics. He notes that demand is strongest in the hotel and catering sectors, yet consumers are also becoming more discerning, recognizing the value of truly fresh catches from nearby waters versus imports or farmed alternatives. He also points out efforts by fishing fraternities to cut out middlemen, enabling direct delivery of fish to stores or restaurants, which can drive down retail prices for end customers and improve transparency in the supply chain.
Adolfo López, who operates a fish stall at the Alicante Central Market, attributes the price rise to quieter periods for fraternities and to reduced fishing activity in certain months. He recalls July days when boats did not sail from Vila Joiosa or Santa Pola, an interruption that created shortages locally. In some instances he even had to travel to Cullera to secure stock, underscoring how dependent local markets are on consistent fishing activity to maintain normal pricing and availability.
Price fluctuations among different species are pronounced. White shrimp have settled around 24 euros per kilo, whiting near 10.8 euros, anchovies around 8 euros, and sardines about 4.8 euros. These items have remained comparatively stable, but others that are typically prepared in ovens or boilers have surged dramatically. For instance, some larger or premium fish now command prices around 35 euros per kilo or more, such as dentex and certain sea bass varieties, with premium wild-caught specimens fetching even higher figures. The San Pedro rooster, once common, has become notably more expensive as well. In contrast, farmed counterparts of many high-demand species currently cost about 35 euros per kilo. Throughout these shifts, red shrimp remains the standout favorite, consistently maintaining a leading position in the market and often driving overall price discussions for seafood enthusiasts.
The price dynamics described by market participants reflect broader economic and seasonal patterns. Factors such as seasonal closures, the health of the fleets, and the proximity of fisheries to major distribution hubs all influence pricing. Consumers in Alicante and surrounding markets, as highlighted by the federation secretary and stallholder, are increasingly attentive to where seafood comes from, preferring genuinely fresh local catches and emphasizing the difference between locally sourced seafood and imports from more distant regions or farm environments. This heightened awareness, combined with direct-from-fishermen deliveries, contributes to a market that can show rapid price changes while also offering opportunities for improved value and transparency in seafood supply chains.