Fish drying in Nazaré is a remarkable trade mark of local identity. The origins of this tradition remain unknown, but this would be the best way to preserve food in times of scarcity. Drying fish was the way to feed their families and to have fish to sell in the regional markets.
The most common species are: horse-mackarel, sardine, "petinga", dogfish and octopus, because of their abundance.
The Dry Fish Museum was developed by the City Hall of Nazaré, including three main centres: fish drying, interpretation centre and fish treatment. This living museum is both a tourism attraction and a privileged means of offering better working conditions for dry fish sellers, as well as creating new working places and keeping this unique tradition alive.
Because these dry fish sellers are part of the soul of Nazaré. And there is a lot of magic in new beginnings.