Fromasturias.com

The Cantabrian seafood

Enjoy seafood!

The Cantabrian seafood

Enjoy seafood!

Seafood in Asturias is characterized by its excellent quality. Most of the seafood is cooked in sea water and it hardly ever needs any kind of seasoning. Barnacles, lobsters, spider crabs, sea cows, fiddler crabs, limpets or sea urchins are found mostly in Western and Eastern seaside villages of the Principality of Asturias. It can also be tasted in the form of mousse, pate or soup in the region's finest restaurants.



Before enjoying our meal, we should think first about the difficult catching the seafood. Some of the captures can be very dangerous for the fishermen, for example, catching barnacles which are stuck over the rocks where the sea breaks. This means that seafood is an expensive and luxurious dish. The technique used for catching seafood is the same as in the old times, the fishermen still walk over the rocks waiting for the low tide and descend their ropes in the area where the sea breaks, a space that can reach three meters of length and where the flora and barnacles grow freely.

The coast surrounds this beautiful region and seafood such barnacles, cuttlefish, lobsters and spider crabs are well known because of their good quality because this region is located in a privileged place which is open to the Cantabrian sea.

The lamps

One of the best examples of environmental adaptation is that of the lamps. In spite of the fact that they are strongly stuck to the rocks, their apparent mobility can often cheat us, the mollusc moves, although one can hardly see it. It is the grandfather of «snails» and moves in a very similar way, the only thing that makes it different is that it breathes though gills and does not emerge to the surface. Its shell is plain and sometimes it can seem very old, almost a legend. Its trust is the worst of its enemies. The fishermen who are allowed to catch the llámparas confuse them and these little molluscs look at their house rocks sadly from the distance when they are finally caught. Several coastal localities pay homage to these little molluscs yearly in a particular gastronomic festivity in which people used to cook them. It is commonly said that this dish served to strengthen the diet during hard times, for those who went through the postwar period. Everything serves to point out to us that this mollusc is very flavorsome because all over it we can taste the sea.

The recipe for cider has its origins in Huerres (Colunga) that is very famous among its faithful guests. The lamps need to be removed from their shells by steaming them. It is not advisable to boil them because they harden. The accompanying sauce is normally made from vegetables, a mixture of onions, tomatoes, peppers, sausages, ham, paprika and then we add cider and stir it all together with the lamps and sea water. This is so flavoursome that all of the plates are practically licked clean!

The fiddler crabs

The other queens of the coast are fiddler crabs that are normally presented over large dishes, after being boiled and salted. The way to eat them is by separating the legs from the shell, we eat their meat usually with a touch of salt. The «andaricas» are another kind of seafood. They are boiled for fifteen minutes with half an onion, garlic and parsley. In another saucepan we cook, on low heat for one hour, the chosen fish angler or hake, with its head if possible to make it more flavors, with half an onion, tomato, carrots and parsley. Once the fiddler crab is cooked we take its meat and grind its shell. The taken substance can be added to the fish stock. Now, we strain it all and add the andariques meat, with half a glass of brandy and half a glass of cider or white wine. We then add a sprinkling of pepper and finally leave it to boil for another hour. The last touch consists of adding a couple of beaten egg yolks and two tablespoons of stock in a separate saucepan.

The sea-urchins

The route of sea-urchins or «orices» Commonly known in Asturias, starts in the low Asturian coast during winter. Many people take them from the coast and eat them raw. Their eggs or caviar are sold in tins. The «sea urchins cake» is very famous in this region and is normally accompanied with king prawns or clams. The sea urchin is famous because it contains iodine, marine salts etc., but we should be careful because if they touched they can prick you.

This is Asturian seafood, simply and shy, yet strong. Many people eat seafood just boiling it and presenting it on large dishes to keep up with modernity. Sometimes it is cooked with many other delicacies and other times it is used for snobbish innovation dishes characteristic of catering.

It is very worthwhile to visit the Asturian coast not only to enjoy the sea sights but also to appreciate the biggest pan where all the best seafood is placed.

Text: © Ramón Molleda for desdeasturias.com


coordinates Latitude: 43.5450478 Length: -5.6623793
What's your reaction?
0Cool0Bath0Lol0Sad
Interesting near here
Hostel Gijón Centro

Hostel Gijón Centro

to 0,17 km This hostel is a perfect accommodation to get to know the old town of Gijón. Located 170 meters from the San Lorenzo beach and the port of Gijón.It has 6 rooms with ...
Hotel Passage

Hotel Passage

to 0,25 km Our hotel is located in the marina of Gijón, and a step away from the heart of the city. With excellent views of the port, and next to the fishing district of Cimadevilla, with the beaches ...
Hotel Don Manuel

Hotel Don Manuel

to 0,30 km A privileged situation characterizes the Hotel Don Manuel, located next to the main commercial arteries, in front of the Puerto Deportivo and the gates of the historic center of the city ...
The seafood of the Bay of Biscay

The seafood of the Bay of Biscay

to 0,00 km Its consumption is surrounded by popular warmth and sociability, mainly accompanied with cider. They can also be tasted in a more sophisticated way, as creams, patés or as a base for ...
Cider Thursdays

Cider Thursdays

to 0,02 km There is no better plan for Thursdays in Gijón! Thursday of Sidra will allow you to enjoy a sample of the best gastronomy: tripe casseroles, mussels, liver onions, ...
Ecological and Craft Market of Gijón

Ecological and Craft Market of Gijón

to 0,02 km The market is held in the city's Plaza Mayor, every second weekend of each month, Saturdays and Sundays, and in it we will find a diverse assortment: sausages, bread ...

Leave your comments

INTEGRAL DESIGN

duplos.es

Design and development of web pages • Online stores • Online marketing • Graphic design: logos, stationery, brochures… • Merchandising • Printing • Photography and video • Interior design

ASTURIAS TOURISM

Guide of hotels, apartments and rural houses of Asturias to enjoy rural tourism and nature with the family. Search engine for restaurants, shops and active tourism companies. Routes, excursions, museums and everything you need to know to fully enjoy yourself. Reviews, photos and prices of hotels, rural houses and apartments of Asturias.

Copyright © 2020 · Fromasturias.com · WordPress ·
We use Cookies to analyze traffic and personalize content and advertisements.
I agree
Privacy Policy