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The fish that is caught in the deep Canary waters is basically what has fed the indigenous peoples for centuries. The various local markets offer fresh fish of good quality that is used in the best recipes both in the Canary houses and proposed by the many specialized restaurants of the island. Relevant fish species include dentex, dark and clear groupers, cuttlefish, sardines, octopus, mackerel, and the less well-known local mackerel, pagri and salpe. Consumed on the plate, in frying, they are almost always served with sauces and accompanied by local potatoes (arrugadas). Excellent groupers in “cazuelas” very popular in the north of Tenerife.