Sea Food
Due to the fact that five of the eight Andalucian provinces have a coastline (Almería, Granada and Málaga on the Mediterranean; Cádiz and Huelva on the Atlantic), the regions offer a wealth of seafood, and local ports bristle with trade.
Tapas bars, freidurías and cocederos - which offer fried and cooked fish - all offer a huge variety of mariscos, and to the regular Andalucian there is nothing more natural than simply popping into one of these establishments for a plate of cooked prawns and a glass or two of Fino!
The huge variety of fish includes:
- Bluefin tuna
- Yellowfin tuna
- Anchovies (boquerones)
- Mackerel
- Sardines
- Hake (merluza)
- Several varieties of bream
- Monkfish
- Plaice (solla)
- Turbot (rodaballo)
- Conger and Moray Eels
There are several means of cooking the fish found in the markets of Andalucia - they can be fried, griddled and served with a parsley sauce, baked in a thick crust of sea salt or baked and served with vegetables and potatoes, nearly everything is possible!