Fishing Port Casablanca

This guide to Casablanca's fishing port starts with Moulay-Youssef's jetty, over three kilometers of stone laid before 1936 to tame open Atlantic swell into a calm hundred-eighty-hectare harbor. It follows the sardine fleets that arrived soon after, chasing shoals that run this coast each autumn and spring, and a Spanish restaurateur named Correa who opened a dockside kitchen the same year, insisting on fish never frozen and never farmed. You'll hear who ended up eating there over the decades that followed. Come on a Thursday morning if you want to catch the market still filling the quay.