Unlike shrimping on a boat, traditional Belgian fishermen catch ‘em on horseback. The Belgians have taken this kind of fishing to great heights. The horseback fishermen’s love for the sea and unspoken bond with their horses are key to keeping this century-old shrimping practice alive. This slow food tradition has been providing for Belgian communities since the 1500s.
Back in the 16th century, 40 men and their draft horses started shrimping on horseback along the coast of Oostduinkerke, Belgium. Despite the verge of extinction after WWII, the trade survived within families. It’s a tradition that truly runs deep in some Belgian bloodlines. UNESCO honored this little-known tradition in 2013 by placing it on the representative list of the ‘Intangible Cultural Heritage of Humanity’.
In their bright yellow gear, the fishermen guide their heavy-hoofed horses into the sea. At times in water as deep as the horse’s chest, funnel-shaped net traps are dragged through brown shrimp clusters. As the fishermen plow through the sand up and down the shore, the rhythm of waves makes for a super meditative vibe. All that matters is the present moment. When the net feels heavy, the duo returns to shore to unload. The horses get a short break as the fishermen sieve through their catch. Only what is needed is kept.
Later, the wild shrimp are carefully washed to remove sand. Once cooked, they’re transformed into a true North Sea delicacy. Sweet with freshness and packed with the sea’s flavor, these shrimps are truly a slow food, wild caught for the community’s own consumption. Horseback shrimping brings the community together to catch, prepare, and share these treats from the sea.
Like many other crafts around the world, horseback shrimping is a dying practice. I am hopeful that with UNESCO’s help, communities are putting effort into safeguarding the tradition. Our choices to buy locally can help to preserve these (often old) sustainable methods of sourcing food. Our efforts count more than we know…we are all rivers running into the sea.
Cover Photo: Reuters
By Buranee Soh