The tradition of drying the excess fish would be a way to ensure the livelihood for their families to the days of scarcity and sell in other markets. The most used species are: mackerel (of various sizes), drums, sardines, small sardines, octopus and shark. In Nazareth are two distint forms of drying: dry fish (rigged, washed and passed through a brine made with water and coarse salt, scald or open, extended and exposed to the sun for 2 or 3 days) and the sick fish (same process but it is only one day in the sun).

The panniers, where the fish is put to dry, are large wooden rectangles, which is applied fishing net, stretched to allow air to circulate and dry the fish.
It is the South Beach that we can find the Estindarte, where several fishmongers dry and sell directly to local and visiting the exposed fish.