Thanks to the nutrient-rich Cold Current that flows through the Canary Islands, along with the islands’ privileged geographical location and volcanic origins, Canarian fish is exceptional and almost entirely free from toxins and heavy metals. These natural conditions have made Canarian waters home to a great diversity of native species, appreciated for their freshness and flavour.
Among the local fish varieties, the vieja (parrotfish) stands out with its tender white flesh, the cherne (grouper) known for its firm texture and varied flavour notes, the fried moray eel, crispy and savoury, as well as sea bream, red mullet, croaker, salema, sama, tuna (medregal), and jack mackerel. Each of these fish offers a unique gastronomic experience, reflecting the marine richness of the Canary Islands.
Enjoying a local beer by the sea, accompanied by a plate of prawns, limpets, whelks, or stewed octopus, is an unforgettable experience. These seafood dishes, prepared simply yet exquisitely, are a testament to the freshness and quality characteristic of Canarian cuisine.
Canarian fishermen continue to fish in an artisanal manner, using nets and hooks and carefully selecting each catch, returning what they don’t need to the sea. This environmentally respectful fishing method ensures minimal environmental impact and the sustainability of marine ecosystems.
The secret of Canarian gastronomy lies in the quality of its products, prepared simply to highlight their natural flavour. Fresh fish, whether stewed, grilled, fried, or salted, is one of the jewels of island cuisine. Moreover, the islands have traditional recipes that have been passed down through generations. In the past, to preserve fish out of season, it was salted or air-dried to make “jareas,” a technique that endures in many homes and restaurants today.
In Canarian cuisine, fish is not just a food item but an integral part of culture and daily life. Each dish reflects the islanders’ deep connection to the sea, a relationship that has remained alive over centuries.
