Galicia is one the most important fishing ports in the province and economically dependent on the sea and it constitutes one the most important shallow water fishing ports in Spain .

The exploitation of these marine resources has a long tradition in Spain. Even in the Middle Ages and the Modern Age, the salted cod and anchovysardine, and pickled tunafish trade, etc. established links between the GalicianCantabrian, South Atlantic or Levante ports, and the inner cities.

Ribeira is positioned at the very end of the "Barbanza" peninsula on the northern lip of the ria de Arousa (bay of Arousa) and is regarded as one of Galicia's oldest and most important seaport towns.

Ribeira's fishing fleet is actually the third largest in the whole of Spain. It lands catches of pretty much every kind of fish than can be boiled, baked, fried or grilled. That said, sardines are the fish for which this port was once especially famous and it traded them with both neighbouring Spanish towns and also centers in France as well.

Pescadores del cerco  Las sardinas es considerado un producto escelente y el mas consumido por los gallegos no solo en sanjuan tambien en fiestas y eventos gastronomicos un barco de esta categoria suele pescar a la semana entre 2000 y 4000 kilos.

En el siglo 19 se introduce en galicia el arte del cerco o jarreta (chave en galego).La pesca del cerco con jarreta , como ya lo dice su nombre consiste en cercar el pez como la sardina y encerrarlo dentro de una red (Esta modalidad de pesca se realiza por la noche se navega hasta el caladero donde se encuentran los cardumenes ) Conttrolando el cardume de peces se suelta el bote luz para conseguir traerlo y concentrarlo a la luz haciendo un circulo alrededor del cardume para luego poder cercarlo y cerrar el fondo de la red con la jarreta.