In this section we discover fish and seafood from deep-sea fishing, from the coast and also from farming. These produce the most succulent fishery products; From the mussel , the most important and traditional mollusk in Spain, and where the Galician Rías are leader to Mojama, one of the most typical and popular delicacies of the province of Cadiz and other points of Andalusia.
FISHES FROM EXTRACTIVE FISHING
FROM SALT WATER
FROM FRESH WATER
FISHES FROM AQUACULTURE
FROM SALT WATER
In Spaish production, it emphasizes Galicia and other regions of the north. The production areas in Galicia extend through different estuaries, of which stands out Arousa, Muros-Noia (Carril and O Freixo)
The molluscs include several invertebrate families that comprise a body with the sin of one and two shells. We refer to bivalves molluscs, which are covered with two shells or mussels, scallops, scallops, clams, cockles, razor blades, coquinas … Generally live In sandy bottoms and feed by filtering water nutrients Which are in suspension. Their characteristics vary greatly according to the species, especially in texture and taste, ranging from a mild taste in foods that intensify in the sea in cockles, which can be consumed even raw, and scallops and chips, which serve to to bake. Distinguishing the different molluscs requires some knowledge, for example among the various varieties of clams, fine (the most appreciated), blonde or japonica. Between the scallop (bigger and with equal ears) and the zamburiña, and between this and the volandeira. Between the knife and the long one, the first smaller one and with straight edges.
The cephalopod molluscs are characterized by having a soft body, without external shell, but some with calcareous shells (such as squid) or cartilaginous formations and from eight to ten tentacles originating from the same head
OTHERS -ONE SHELL MOLLUCS
OTHER FISHING PRODUCTS
We also emphasize caviar made with sturgeon roe and whose quality and flavor differs from that made with roe of other species such as trout and other products that currently innovate in the market as the esferificaciones of algae and other products such as fruits.
CAVIAR AND OTHER ROES
Also in Spain, in a leafy valley west of Granada, 70,000 native species of sturgeon from Riofrío also thrive in swimming pools. Gourmets from all over the world are enjoying the first reesults: caviar, being produced under strictly ecological conditions and winning awards from international experts.
CANNED AND SEMIPRESERVES
Many are also the canned ones that are produced from the tuna family , such as steaks and the belly of albacore. The Cantabrian to the fillets and of melva and mackerel that are caught by the trap method -a complex set of nets and cables to capture the migratory tuna species when passing through the Strait of Gibraltar- and at present they are protected by the Protected Geographical Indication (P.G.I.) Melva and Mackerel of Andalusia.
Another prestigious delicacy is the anchovy semi-preserve, which comes especially from the coast of Cantabria (northern Spain) and L’Escala on the Mediterranean coast of Catalonia.
SALTING AND SMOKED PRODUCTS
VALUE ADDED SEAFOOD & PREPARED ENTREES
KNOW HERE ALL THE DISTINCTIVES OF QUALITY OF FISH AND SEAFOOD AT EUROPEAN AND REGIONAL LEVELS
GET KNOW HERE ALL ABOUT THE FISHERY PRODUCTS MANUFACTURERS