Con Pescado- With Fish

I have talked about the importance of fish in the Mediterranean diet before. In the UK, Fish and Chips is one of the most popular dishes, now whilst I am a big fan too, battered and fried fish with fried potatoes is not a healthy meal even with all the benefits of fish. When I googled fish, it brought up nearby Fish and Chip shops which says a lot.

A Mediterranean diet incorporates the traditional healthy living habits of people from countries bordering the Mediterranean Sea, including: Greece, Italy and Spain. The Mediterranean diet varies by country and region. But generally, it's high in vegetables, fruits, legumes, nuts, beans, cereals, grains, fish and unsaturated fats such as olive oil. It usually includes a low intake of meat and dairy foods. Fish are important in the Mediterranean diet, which recommends consuming more fish (at least twice a week) than meat. Fatty fish; mackerel, herring, sardines, albacore tuna, salmon and lake trout are all rich in omega-3 fatty acids. (A type of polyunsaturated fat that may reduce inflammation in the body)

Conveniently close to the Mediterranean Sea, it’s no surprise that people in the Mediterranean eat mostly locally sourced seafood. Seafood, both fish and shellfish, are consumed several times per week. Naturally, the fresher, the better when it comes to the quality and taste of seafood.

I added more fish to my diet, whilst staying in Spain. However, Spanish Pescaderías or fish markets can be very intimidating and very different to the fish counters in the UK. Whole fish are displayed on ice, with large shiny eyes staring up at you and gaping mouths revealing rows of razor-sharp teeth. So many varieties are displayed it’s difficult to choose and certainly a linguistic challenge to explain what you want to buy.

In Mallorca, most of the fish on sale, is imported from mainland Spain due to the local decline. However, there are still some local varieties especially appreciated by the Mallorcans. Perhaps the most famous is the Gamba Roja de Sóller or Sóller Red Prawn which is fished daily and brought to Port de Sóller, where they are sold at the local fish market. These prawns can be eaten raw in carpaccio or tartare, baked in salt, fried or grilled. The most sought-after variety of fish is the raor or razorfish, which is considered the most coveted and expensive fish in the Balearic Islands. There are also plenty of Mediterranean rockfish species such as the caproig or the anfòs which are commonly used in stews. Popular local recipes include lobster casserole, sea bass in rock salt, seafood rice and greixonera de peix, a hearty fish stew cooked in an earthenware bowl. Which is my favourite way of eating fish in Mallorca. Native Mallorcans prefer their fresh seafood grilled with just a bit of salt and lemon and if you are sitting close to the sea this is just perfect. My local friends took me to a seafood restaurant and the meal its self was very simple, grilled fish and local vegetables without any sauce, but the freshness of both made it one of the best meals I have every had. The Balearic Islands have a lot of wonderful fish restaurants for ever budget, many with lovely views.

In Malaga, fried fish called pescaíto is the backbone of typical Malaga cuisine. Served at restaurants and beach bars throughout the city, plates of pescaíto are part and parcel of any Malagueños lunch or supper. Given its perfect seaside location, it probably comes as no surprise that one of the most popular tapas in Malaga is a form of seafood. The beachfront bars known as Chiringuitos, grill sewers of seafood known as espetos, sardines being the most popular, directly over an open flame on a grill made of an old fishing boat. Freshly fished from Malaga bay and grilled to perfection. If you only eat one thing while you’re here, make it these. I love to go for a long walk by the seafront and the sight and wonderful aromas of the Chiringuitos make it an unforgettable experience. There was talk about these been banned, to public outcry as these are so much part of the coastline.

Its impossible to visit Spain without having Tapas, and Malaga’s boquerones fritos, which are crispy fried anchovies are delicious and I don’t like the salty little fish usually. Octopus is also popular in Tapas, I can't say that I like it all that much, but I think its important to at least try local dishes.

If you are in Spain do remember that not only is fish good for health but it will be totally delicious too particularly with a chilled glass of wine and a sea front view.

Tapas- a Taste of Spain

I think one of the things which best sums up the Spanish social life for me is Tapas or Pinchos. (A piece of) Appetizers or snacks which are often given free with a glass of wine or beer. These may be only small but are big on full of flavour.

 Life without tapas is like a heart without love

  B K S Iyengar- The foremost yoga teacher in the world during his lifetime.

 Drinking and eating with family and friends plays such a large role in the lives of my Spanish friends, meet you in the Plaza or square, is really just meet you in the bar. Now pubs and bars play a role in the UK too but in a very different way. In Spain, its more about the whole family meeting and eating and drinking, even children and grandparents are included. I think that is why the heavy drinking culture of young British and German holiday makers has grated so much on the locals of late. I can fully understand this myself. The Spanish government has had a crackdown on Alcohol- fuelled tourism with new alcohol and behavioural rules. Which hopefully will improve the night life of both the locals and other travellers.

Tapas, uses many of the ingredients Spain is famous for and is a good way to try local dishes: Small cubes of Tortilla, stuffed cherry tomatoes, olives, padron peppers, sardines, croquetas, patatas bravas and Jamon Serrano with melon. Full of vibrant colour and taste and very filling. 

Traditional bars have plates of tapas lined up and you choose a selection, often the choice is overwhelming. These are one or two mouthfuls on a cocktail stick. If you are eating out with friends several sharing dishes- Raciones- are left on the table with bread and olives (it is considered polite to always leave one olive in the bowl). Fish and seafood are popular especially on the coastlines: sardines, garlic prawns- Gambas al Ajillo, Calmares- battered squid and octopus are all great choices. Chorizo sausages, and thinly sliced serrano ham, which has been cured and dried are sold in the bars, you can see many of these hanging up. Images of these feature in many Instragram feeds.

Often cities and towns have a special weekly night for tapas- a bit like a bar crawl. In Palma, in Majorca, this is Ruta Martianas, every Tuesday night in the Old town/Sa Gerriana, these are smaller bars where the locals go, it can get very busy as its only a few euros for a drink and tapas. But it’s a great way to see the local culture and have a memorable cheap night out.

 Coca pizza a la Mallorquina is another good snack to have and differs from Italian pizza as it has no cheese. It is a flatbread using olive oil dough with seasonal vegetables, often sundried tomatoes and peppers and can also be made as a sweet version with fruit and nuts. It is cooked in a flat tin and cut into squares, been sold in Tapas bars or bakeries. It is very much part of Catalan cuisine; it was served at Festas like Easter but is now available all year round. It is one of my personal favorites so do try if you get the chance.  

Many local cookery schools offer courses on making tapas and food tours of local eateries and markets which are a wonderful way to spend a few hours and learn a few new things.