Nazaré and Region

Considered by many to be Portugal’s most typical beach, it charms visitors through its natural beauty.

With a temperate climate, its warm and welcoming people, wonderful light, its fishing traditions, artisanry and craftsmanship, the town of Nazaré became a muse to countless painters and artists, hence its renown around the world.

The wonderful Nazaré bay is protected and sheltered by its majestic headland, on the Summit of which lies Sítio da Nazaré. An integral landmark for the locality, the Sítio must be reached by land on the funicular lift, which provides a memorable view of the horizons around the beach. At the highest point of the Sítio, on the Suberco mirador, one’s sight is lost in some of the most beautiful sea-side landscapes the country has to offer. Here, legend and religious devotion become one through the worship of Our Lady of Nazaré.

Pederneira, an age-old locus for the local fishing community, is the peaceful guardian to memories of past eras. Once the seaport of the Coutos de Alcobaça and an active shipbuilding yard, it nowadays beholds the progress of the beach, laid out at its feet.

The Fishing Harbour and Marina, to the south of the beach also carry the town’s history, here the past and present come together to provide a better future for the Nazaréans.

To stroll through the narrow streets, perpendicular to the sea, where life unfolds to the rhythm of winds and tides, is to discover the essence of these people. Joyful and larger than life, they harbour sadness with an open smile, speak in song and entice you with their manner and dress.

Surrounded by salty scents and the fresh sea air, Nazaré invites its guests to enjoy a nice plate of grilled sardines or a succulent “caldeirada” chowder, among other typical delicacies of the region’s riviera.

Vibrant, active and sports-filled, lively, entirely suited for holidays, leisure or outings and excursions, Nazaré offers all of the delights needed to ensure your return.

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Drying of Fish

The tradition of drying fish which is of a lesser-known origin, would have been the best way to preserve fish for a less abundant time. In this way the fishermen ensured sustenance of their families, and this also allowed them to always have fish available for its sale in near-by town markets. The kinds of fish most-commonly used were horse mackerel, sardines, sprat, dogfish and octopus, due their copious supply.

Two different methods of drying are used: dried fish (2-3 days in the sun) or the “enjoado” method (1 day’s drying in the sun), each with different subsequent manners of preparation and serving. The fish is first prepared by removing its entrails, then washed and steeped in a brine of water and thick-grained salt, before being finally opened and laid out on wire mesh in the sunshine. The drying process takes around 2 to 3 days, depending on the weather and humidity, with each species of fish requiring different drying methods. To the south of the beach, almost in front of the Nazaré Cultural Centre, lies the community’s fish-drying stand, where several fish-monger ladies dry and sell the fish on display.

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Nazaré and Region

Drying of Fish