![The job I wish I had: Anchovy fisherman]({"hasAspectRatio":false,"hasSrcSet":true,"lazyLoadType":"placeholder","src":"https://res.cloudinary.com/ddi69qzip/image/fetch/f_auto,fl_progressive:steep,q_85/https://res.cloudinary.com/ddi69qzip/image/upload/v1603314365/production/ckea2chuh0000uv25vqkwe1s5/pukpik-Cey5ljV8R6A-unsplash.jpg","cloudName":"ddi69qzip"})
The job I wish I had: Anchovy fisherman
Troubling times have made some of us rethink our careers and whether we want to sit in front of a computer 9 til 5. In our new series ‘The job I wish I had’ we spend a day with an anchovy fisherman, who shows us the special relationship between man and the sea.
![When patience and passion pay off]({"hasAspectRatio":false,"hasSrcSet":true,"lazyLoadType":"placeholder","src":"https://res.cloudinary.com/ddi69qzip/image/fetch/f_auto,fl_progressive:steep,q_85/https://res.cloudinary.com/ddi69qzip/image/upload/v1602243502/production/ckea2chuh0000uv25vqkwe1s5/1-1_Banner.jpg","cloudName":"ddi69qzip"})
When patience and passion pay off
If the last six months has taught us anything, it’s that life doesn’t need to be so hectic. We have (re)learned what’s truly important. So let’s look back to how things used to be and take time to appreciate...time. In terms of food, our ancestors were not in a rush for things to mature, and would spend hours - sometimes days - hand-making gastronomic delights. Less stress, more flavour. What’s not to like about that?
