Seafood

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~ Oysters ~
Ostrea

Gender of marine bivalve mollusc from the Ostreoida family, being the Ostrea edulis the most common one. Some are capable of making a precious stone in its interior known as pearl from sediments of sea sand. In gastronomy, it’s considered an exotic dish that requires certain palate training, in other words, it’s an acquired taste. As nutrient it’s high in zinc.

~ Red shrimp ~
Aristaeopsis edwardsiana

Red shrimps are decapod crustaceans from the Aristeidae family. It looks similar to the common shrimp, but with an intense red color. It has a long laterally compressed body with an equally long head. Its size can go up to 30 centimeters.

Red shrimps are very frequent In Spanish seafood gastronomy. In the past, at the southern coast of Spain, there wasn’t a high culinary interest in them since they were caught accidently while trying to fish other species, becoming very common. However, its strong flavor has given them a greater value and gastronomic interest.

~ King prawn ~

Lancostadae

Commercial category of decapod crustaceans, from the dendrobranchiata order and caridea suborder. With a pink color and a brown and semi-hard carapace, it usually measures between 12 and 15 centimeters. This species can be fished at seas of the entire world. Its meat is white, very tasty and with a delicate texture.

The best way to appreciate its real flavor is to have them boiled and cold. Low-fat, rich in phosphorus and calcium, and it contains vitamins A, D, E and B.

~ Razor clams ~

Ensis Ensis

Marine bivalve mollusc from the Pharidae family that can be caught at the coast. With a glossy surface and long and arched valves. Its similarity to razors gives it its name. In Galicia, they are also known as navalla, anguillolo, carallete or longueirón novo.

This mollusc is very common and can be found canned or fresh. Razor clams, at the sea, are able to dig at a high speed in order to hide, this makes its capturing very difficult. Razor clam’s fishing is regulated by Galicia’s Seafood Commercialization Plans because of its meat which is highly appreciated, especially when consumed fresh.

~ Norway lobster ~

Nephrops norvegicus

Decapod crustacean from the Nephropidae family. Because of its flavor, this shellfish is one of the most appreciated and demanded. It’s highly recommended to serve boiled and cold, and its nutritional characteristics are very similar to prawn’s.

It has a long and narrow body and abdomen, less robust than other species of the family. It’s normally fished at night or dawn since it’s when they go out looking for food.

~ White shrimp ~

Parapenaeus longirostris

This type of shrimp is one of the most marketed and demanded for its value in the seafood gastronomy. Decapod crustacean from the penaeidae family, its primary habitat is between the Gulf of Cadiz and the coast of Huelva.

To a lesser extent, it can also be caught using the old fishing style at the coast of Morocco and some areas of the Mediterranean. Eating them any other way than boiled and with coarse salt is pretty much a crime.

~ Clams ~

Tapes pullastra

Lamellibranchia mollusc or bivalve from the veneridae family. The ones used for consumption are basically divided into two categories: decussatus and pullastra. This second one is cultivated in Galicia and the majority of its consumption in Spain comes from this region.

Clams are one of the sea products that offer more versatility when cooking and serving.

~ Sea snails ~

Bolinus brandaris

Marine gastropod mollusc that lives at shallow waters, in sandy bottoms close to the wave breakers of the Mediterranean and Atlantic.

Its main area of consumption is Andalusia, in fact, it owes to this region its name where it changed from “cañadilla” to “cañailla”. So much so, that at the coastal municipality of San Fernando, they use as demonym both “isleño” and “cañailla” indistinctly.

~ Mussels ~

Mytilidae

The mytilidae, commonly known as mussels, are a type of bivalve mollusc that live attached to the substrate, at intertidal zones and coastal areas around the world.

In gastronomy they create a huge interest and have been used as nourishment during practically all human history. They are normally served boiled, and even though in Spain it’s common to add a squeeze of lemon, it can also be served with sauces like vinaigrette.

~ Barnacle ~

Pollicipes pollicipes

Cirripede crustacean from the Scalpellidae family which grows on rocky shores in which they live attached to. They are filter-feeders.

The major areas of exploitation of barnacles in Spain are Galicia, Asturias, Cantabria, the Basque Country as well as Morroco, which together with Galicia are considered the best barnacle provenances in the market. Its fishing is complicated since the percebeiros, barnacle fishers from Galicia, have to reach them manually at rocks where the sea breaks.

The best way of consumption is boiled, in sea water if possible, and with a bay leaf.

~ European Lobster ~

Homarus gammarus

We are now talking about a decapod crustacean, similar to the American lobster that can measure up to sixty centimeters in length. They live between the low sea level and 150 meters deep. Unlike the American species, the European lobster is a more unique dish since its fishing is more limited. In fact, the majority of its consumption comes from the western part of the Atlantic.

~ Brown crab ~

Cancer pagurus

This decapod crustacean can be found in the North Sea, North Atlantic Ocean and Mediterranean Sea. Its robustness has made it earn the nickname of “the Goliath of the sea”. Adults can have a 25 cm wide carapace and weigh 3 kg. It can be served for consumption in different ways, although it is normally served boiled like the rest of crab species.

~ Cockles ~

Cardiidae

Mollusc from the bivalve family. Cockles are called all those that pertain to edible species. It’s what we commonly recognize as clamshells at the beach, with shells that can be distinguished by its symmetry, its heart-shape and strong and prominent longitudinal ribs. They are fished in areas close to the coast in which they live buried.

In gastronomy it’s frequent to eat cockles as ingredients in paella or to serve them boiled. They can also
be found canned or in vinegar.

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