Fishing is a longstanding tradition on the Andalusian coasts. Fish and other seafood have long figured prominently in the local diet and in the local gastronomic culture: fried fish (pescaito frito in local dialect), white prawns, almadraba tuna, among others. The Andalusian fishing fleet is Spain’s second largest, after Galicia, and Andalusia’s 38 fishing ports are the most of any Spanish autonomous community. Commercial fishing produces only 0.5 percent of the product of the regional primary sector by value, but there are areas where it has far greater importance. In the province of Huelva it constitutes 20 percent of the primary sector, and locally in Punta Umbría 70 percent of the work force is involved in commercial fishing.

Failure to comply with fisheries laws regarding the use of trawling, urban pollution of the seacoast, destruction of habitats by coastal construction (for example, alteration of the mouths of rivers, construction of ports), and diminution of fisheries by over exploitation have created a permanent crisis in the Andalusian fisheries, justifying attempts to convert the fishing fleet. The decrease in fish stocks has led to the rise of aquaculture, including fish farming both on the coasts and in the interior.