The Top of Fish and Seafood

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

FISHES FROM EXTRACTIVE FISHING

FROM SALT WATER

Blue Fish
They form part of this classification of blue fish a great amount of species like the horse mackerel, sardine, anchovy,[...]
The tuna
Albacore -Thunnus Alalunga-and Atlantic Bluefin Tuna-Thunnus thynnus-are the most relevant of this blue fish family.
White Fish
Under this denomination we include a large number of species; Hake, pollock, monkfish ... and flat fish such as turbot,[...]

FROM FRESH WATER

Salmon,eel, elver…
It is difficult to classify in this section fish species since some of these although they are born in the[...]

FISHES FROM AQUACULTURE

FROM SALT WATER

Turbot, Sea Bass and Gilthead Sea Bream …
Both the turbot, which is a flat fish, such as sea bass and sea bream are considered high quality fish,[...]

FROM FRESHWATER

Rainbow trout, sturgeon, ..
In addition to salmon, which can be cultivated, but which we have already described in the section on freshwater extractive,[...]

SEAFOOD

 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)

CRUSTACEANS

The crustaceans include some of the most appreciated species of Galician and Asturian cuisine:  Barnacle, Swimming Crab, Spider Crab, Edible Crab, Nordway Lobster, Prawn, Shrimp, White Shrimp and Tiger Prawn, langostas Crawfish, bogavante lobster, …

BIVALVES MOLLUSCS

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.

CEPHALOPOD MOLLUSCS

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

The influence of Japanese cuisine has led to the menus algae and sea urchin  caviar, which were long ago either used as fertilizer in agriculture or simply were not collected. Although in the past these species were not very appreciated in Spain, nowadays there are already companies that are dedicated to collect, to manipulate, to pack and to commercialize as much caviar of sea urchin  as seaweeds. The fishery and aquaculture product conservation industry is very dynamic and is constantly introducing new preparations and specialties into the market. Today, in view of the popularity of seafood and its demand among Spanish consumers, new products are constantly being developed, offering new flavors, presentations, combinations, etc. Among them dehydrated algae or different preparations of fish and shellfish pates.

SEA URCHIN

Sea Urchin
The sea urchin (Paracentrotus lividus) is a species of echinoderms (Echinodermata) with culinary tradition on the Cantabrian coast. Its shape[...]

SEAWEEDS

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.

Seaweed
The algae form a diverse set of aquatic vegetables with an extended use in food (against what we might at[...]

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.

Caviar and other Fish Roe
CAVIAR The consumption of caviar and sturgeon in Spain dates back to antiquity, since this is a prehistoric species. In[...]

FISHING PRODUCTS

FISH&SEAFOOD, FREEZER&FROZEN

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

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QUALITY BADGES

KNOW HERE ALL THE DISTINCTIVES OF QUALITY OF FISH AND SEAFOOD AT EUROPEAN AND REGIONAL LEVELS


MANUFACTURERS

GET KNOW HERE ALL ABOUT THE FISHERY PRODUCTS MANUFACTURERS