©Port of Saint-Guénolé - Penmarc'h |E. Cléret

Saint-Guénolé fishing port

It’s one of three harbours in the commune of Penmarc’h, along with Kérity and Saint-Pierre. What sets it apart: a rather rough and authentic atmosphere. The speciality of the port of Saint-Guénolé is sardine fishing.

Authentic atmosphere on the docks

Situated in the extreme south-west of Finistère, Saint-Guénolé is particularly exposed to storms. Leaving the harbour is a sport and reserved for seasoned fishermen.

With around a hundred berths, the quayside is home to a fine fleet of bolinche boats and other fishing craft. Bolinche is a very important activity, with large volumes of sardines, anchovies and horse mackerel.

Saint-Guénolé is not a postcard, but a typical coastal district where decades of fishing have shaped the landscape.

This economy is still very much alive, as can be seen from the various signs and shop windows on the port: canneries, Comptoir de la mer shop, etc.

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The bolinche as a speciality

©Fishing port - Saint-Guénolé|A. Charlot

Historically, the port was home to deep-sea and bolinchefishing. Deep-sea fishing, which takes place offshore over 10 to 15 days, has virtually come to a halt in this port.

But inshore fishing, mainly bolinche, continues today.

Bolinche is a fishing technique using nets, specialising in blue fish (sardines, anchovies and horse mackerel). This is the port’s biggest landing, although other fish and shellfish are also brought in and sold on land: monkfish, pollack, skates, turbot and langoustines.

Inshore trawlers aresold at auction (to professionals) in the afternoon and bolincheurs in the early morning.

I’ve always dreamt of going to sea. Being a fisherman means living out of sync, waking up very early in the morning, but even when it’s hard, I don’t really feel like I’m working. Watching a sunset or a sunrise at sea is different, you’re not just outside your window, you’re part of the picture”.

Louis Hervé, 23, fisherman

Canning factories of fish

Two canning factories stand at the entrance to the town: La Compagnie bretonne and Océane Alimentaire.

Canning fish is a craft that has been passed down for years in Brittany. The process, which mainly involves a seamer and an autoclave, has hardly changed since it was first introduced into the industry. The recipes, however, change as consumer expectations evolve.

The Compagnie bretonne is keen to share its expertise with the general public. Guided tours are organised, providing an opportunity to see the men and women who work in the traditional way at work.

Tours are available all year round, Monday to Friday (no production on Friday afternoons). To round off your visit , we offer a tasting of our products. Booking is recommended.