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The baker also dedicates a lot of time to teach younger people traditional techniques. Demonstration of Label "gamba de Palamos" - their branding guarantees their quality and sustainable process. They only take shrimp under 5°C (41°F) in the water. In NYC and Singapore, France and Philippines it's possible to find restaurants that are "gamba de Palamos" certified Biggest 20 gambas per kilo; price is $120/kilo in a store Mostly served in Michcelin 4 star restaurants gambas can live @ 0 meters all the way to 3000 meters under the water Jan/February is breeding season so no fishing Angel - It's important to recover the old ways/processing; Farmers don't want to change because they are already making money. Fishermen saw they would need to change in 10 years (has foresight) due to economic problems Farmers don't have the same $ problem so no urgency to change