Thanks to the Cold Stream with rich nutrients passing through the Canary Islands, our geographical location and the volcanic origin of our islands, our fish is exceptional and virtually free of toxic and heavy metals.
Try the varieties of native fish: the “vieja” (parrot fish) with soft white meat, the delicious “cherne” (wreck fish) with browner meat and a more nuanced flavour, crispy fried moray eel, white sea bream, red mullet, brown meagre, bream, red sea bream, tuna (amberjack) or horse mackerel.
A beer by the sea accompanied by a plate of shrimp, barna- cles, sea snails (mainly Phorcus Atratus or burgados) or octopus stew is an unforgettable experience.
Our fishermen still fish by hand with nets and hooks, se- lecting each piece and putting what they don’t need back into the sea. They know their ecosystem very well. Their environmental impact is minimal.
The secret of our cuisine is the quality of our products, which are processed simply.
Other preparations from each island are added to fresh fish that is stewed, grilled, fried or salted. In the past, to preserve fish outside of the season it was salted or dried in the open air to produce jareas.
These recipes have survived to this day. They are often present in our houses and restaurants.
