I have been road-tripping throughout Galicia for about a week now and I must admit that even after all I learned about the seafood here, there have been several pleasant surprises on the way. Galicia is Spain’s area and features miles of pristine shoreline. The chilly Atlantic waters round Galicia are renown.
1. Mejillones (Mussels)
2. Zamburiñas (Scallops)
Lots of the yummy creatures bandied across the shore of Galicia are not found anywhere else on Earth, so I chose to tell you to consume, which makes this area a unique gastronomic epicenter. In addition, it is worth a mention that Galicia’s reputation in food doesn’t finish with mollusks. The area will be the birthplace of this refreshing Albariño white wine and features Spain beef, chicken.
3. Navajas (Atlantic Jackknife Clam)
I Would like to share some of the best Fish in Galicia that I was Lucky enough to Encounter so Much:
4. Ostras (Oysters)
Mussels are discovered around the world and have been eaten by men and women for centuries. Galician mussel recipes are just phenomenal, although I have attempted mussels from France and North America mussels at Turkey. Most typical is the selection. The mussels are kept alive until they are steamed to perfection and garnished with lemon wedges.
5. Percebes (Goose Barnacle)
Another method of preparing mussels would be to serve them and also to steam them , add raw onions, garlic and tomato. This was an dish I had at A Guarda.
6. Pulpo (Octopus)
A way of preparing mussels is also ideal for cocktail parties- to serve with toothpicks and watch them disappear in no time. In Vigo I’d them steamed and then soaked in a mixture of laurel leaves, fresh garlic, olive oil and vinegar. Lip-smackingly best to say the very least.
Contrary to the white scallops functioned across the world, Zamburiñas are more tender, buttery scallops indigenous into the Atlantic around Galicia. They are often served steamed, but are also accessible baked from the shell.
These clams are tough to discover and may inflict a bit of pain. The clam is protected by their razor shells from birds and fish. In the shell is a flavorful and hot meat that really needs no seasoning at all besides some juice. Navajas may seem unattractive, however they’re jam-packed unlike some other mollusk on the planet having a delicate taste.
Oysters are some of the best fish in Galicia! There’s a famous street in Vigo called Calle PescaderiaFish or Fish Street. Here the heritage of shucking oysters for the people was upheld for more than 100 years. The oysters are large, juicy, and fresh. It is a convention that has to be experienced first hand. They’re pricy though; a half dozen costs 7.50 Euros plus a dozen costs 15 Euros. They’re worth every penny and taste like a million bucks.
This hideous creature just resides in aguas braves, or”mad seas” AKA waters grow on both sides of rocks. This really is the only means nutrients can be absorbed by them as they can not swim. Percebes is a task. To be able to scrape the barnacles off the rocks as the tide rolls out, brave fishermen attach themselves with ropes to twisted rocks. They catch as many as they can literally dangling by a thread. That is why they’re sought-after and costly. Snapping them their tender purple-colored beef subjected, that’s the part of the animal. They have been and literally taste like the sea a particular treat for anybody lucky enough to afford them.
Last but not least is the almighty octopus. Octopus is served in many nations across the planet, however Galician octopus, or even Pulpo Gallego, is arguably the most exquisite manner of preparing this eight-legged monster. It is the most iconic of all Galician bass plates. Vintage Galician octopus is steamed and served atop chopped potato slices and dusted with sea and paprika salt. Octopus is served across Galicia during holidays and festivals.
Galicians have cleverly come up with another way of preparing octopus- carpaccio design. A restaurant at Ourense serves thin slices of octopus garnished with chopped parsley, and drizzled with olive oil and balsamic vinegar. Discuss activity!
When it’s fried, sautéed, wheat, or raw fish has proved to be at a class of its own. I have also tried various types of fish filets, breads full of xoubas (hens ) and bacalao (cod fish), steamed prawns, boiled crab and more. . The heritage in fish is an amazing and timeless one. So the next time you’re considering visiting Spain, don’t miss this spectacular region. Galicia sports several sea snacks which should not be missed Apart from having some of the friendliest folks I have ever met!
Oh, and I am unable to forget to mention that every meal should be ended with a small taste or”chupito.”
You know what they say, When in Spain…
Which are your favorite seafood dishes from Spain? Leave us a comment below!
Thanks for helping for Turgalicia make this trip possible.