Tuesday, 12 August 2014

Cordero al chilindrón

Cordero al chilindrón is a typical dish from Aragon in north-eastern Spain. Similar dishes can be made with other meat, such as chicken, rabbit, pheasant, venison, wild boar etc in which case cooking times may have to be varied.  There are numerous recipes on line and this is one I adapted and cooked recently in England. As young grandchildren were likely to join us, I omitted the hot paprika and used 1 tablespoon of smoked sweet paprika and one tablespoon of coarsely ground ñoras, ñora picada, instead.


INGREDIENTS
Serves 4.

30 ml olive oil.
1 kg boneless lamb shoulder or neck fillet cut into cubes.
4 garlic cloves, chopped finely or minced
1 large onion peeled and  sliced
1 tablespoon sweet paprika.(Pimentón dulce)*
½ tablespoon hot paprika (Pimentón  picante*)
2 bay leaves
4 ripe tomatoes
2 tablespoons tomato purée.
2 red peppers, de-seeded and cut into strips. (Or one jar of roasted sweet red peppers)
250 ml red or white wine***
500 ml  chicken stock.
750g potatoes
100g-200g chopped serrano ham or similar**
1 tablespoon chopped rosemary
2 tablespoons chopped parsley
salt and pepper

*This is really a matter of taste. You could use sweet, dulce, bittersweet, agridulce, or hot picante in varying proportions. Some recipes use ñoras or ñora paste, others choricero puree.  Ñoras are popular in Murcia and Valencia where they are sun-dried.  In Spain they will find any reason for a festival. We were in Guardamar del Segura one year (the southernmost town where Valenciano is spoken) at the time they were celebrating a week long Ñora Festival!
Sundried  Ñoras

Although sundried paprika is local to the area which I frequent, I usually use Pimentón de la Vera which is smoked,  the characteristic flavour often found in chorizo, and originates from Extramadura in western Spain. 
**Any similar ham or pancetta could be used, or lardons of smoked bacon.  Some recipes add chorizo to this dish instead of ham or in addition.
.***Most recipes I have seen suggest white wine, a few use red.  I think red suits the lamb better.  If I was cooking chicken (Pollo al chilindrón) I would probably use white.

METHOD
I use a heavy cast iron casserole dish.
If using fresh peppers, cut into strips and gently fry in olive oil until softened and set aside.

Peppers gently softening over low heat

Place the lamb in a polythene bag and shake with flour seasoned with salt and pepper. Shake off excess flour and fry the seasoned lamb gently in batches until lightly browned on all sides and set aside.
Gently fry the onion until softened but not browned, adding the chopped/minced garlic during the cooking. Add the chopped ham and gently fry for a few minutes.  Return the meat to the pan.  Add the pimentón, chopped tomatoes, tomato purée and chopped rosemary. Stir to ensure meat is thoroughly coated. Add the wine and two bay leaves.  Bring gently to the boil and allow to simmer for 5 minutes.  Add the chicken stock, bring to the boil, put on the lid and gently simmer**** for 1 ½ hours.  Remove from heat, stir in prepared peppers and potatoes chopped into bite size pieces and return to heat and simmer**** gently for 1 hour.

**** At this stage, instead of cooking on top of the stove, the casserole dish can be put in a pre-heated oven at 130C.


When ready to serve, sprinkle fresh parsley on top.  Serve with crusty bread and a green side salad. On the day I made this I had just been to the allotment so had a surfeit of fresh vegetables to use up so served it with a mixture of spring cabbage, beans, carrots and chard!

London
8 August 2014

Monday, 19 May 2014

ARETE (GURNARD) LINGUINE

Gurnard is a common fish in Spain and is increasingly available in the UK.  It is a useful addition to fish stews but I usually roast it in the oven wrapped in foil with herbs, lemon and seasoning. Recently, however,  I saw a recipe for Gurnard Pasta by Russell Field of Hastings in the Hastings & Rye Fish Cook Book (2) and as a lover of Gurnard and of seafood pasta, decided to do my own recipe.

Gurnard are recommended by chefs such as Hugh Fearnley-Whittingstall as a sustainable alternative to popular, overfished varieties.  In"The River Cottage Fish Book” , Hugh Fearnley-Whittingstall suggests a recipe for Pot Roasted Gurnard. I usually cook gurnerd in the oven, wrapped in foil with lemon, garlic, herbs and seasoning. Often I would use ginger and sumac.

Since a number of celebrity chefs, such as Hugh Fearnley-Whittingstall, Rick Stein and Jamie Oliver have championed the cause of sustainable fishing, the range of varieties of fish on sale in supermarkets has increased and so has price.  However, fish such as Gurnard, Dabs, Megrim Sole etc are still much lower in price than more popular varieties and remain very good value.  I bought two reasonably sized red gurnard in Morrisson’s last week for £1.98! I used them for the following recipe.




Russell Field's recipe is based on a tomato sauce and does not use pimentón or peppers but does add freshly crushed garlic to the final sauce.  I will try his recipe some time but I wanted to give it a bit of Spanish flavour so here is my version.


Ingredients:

1 Gurnard (cleaned)1
1 onion chopped
2 cloves of garlic
4 ripe chopped tomatoes
1 medium red chilli (optional)2
1 tsp paprika/ pimentón 3
1 red pepper
Basil
Coriander

Method

Gently fry the onions in olive oil to soften, do not let brown.  Add the chopped garlic and chopped or sliced pepper (and one chopped medium hot red chilli) When softened add the chopped tomatoes and a teaspoon of pimentón, dulce or picante whichever you prefer and some shredded basil leaves and continue cooking gently for 5 minutes.




Pour sauce into a saucepan with close fitting lid large enough for the whole gurnard.  Stir in a glass of red wine and place the whole fish on top. Put the lid on and simmer for 20 minutes.


Take off heat and remove the fish. Make sure you don't lose any sauce!  I left the sauce as it was but if you prefer a smooth sauce you could liquidise it in a food processor at this stage.



When the fish is cool enough to handle, remove all the flesh, ensuring that it is bone-free and put in a separate bowl.  When this has been done, check the fish again for bones and when you are satisfied that you have removed them all, add the fish to the sauce and reheat gently.

Meanwhile cook the pasta of your choice – I used linguine.  When the pasta is cooked, al dente, do not drain but lift out and stir into the sauce.  The water adhering to the pasta will make the sauce creamier.  Sprinkle with chopped coriander leaves and serve with a fresh green salad.

Notes


1 Usually fishmongers and supermarkets in UK will sell mainly Red Gurnard (Arete in Spain), but Spanish markets frequently have other varieties and you could use the larger Bejel  (Tub Gurnard) which is often drier flesh than Red Gurnard when cooked so lends itself to this method of cooking. Rubio or Borracho (Streaked Gurnard) is popular in Spain and north Africa, often cooked in a tomato sauce. Armado or Malarmat  (Armed Gurnard), and other smaller gurnard are excellent for and probably best left for fish stews.

2 I like seafood pasta to have a bit of heat and use a medium hot red chilli and a teaspoon of  hot paprika.  If you do not want so much heat, omit the chilli and use sweet paprika

3 Whether you are using hot paprika, pimentón picante  or sweet paprika, pimentón dulce, I would recommend using Spanish pimentón de la vera  for its smokey flavour.


John Austin
London
16 May 2014


Saturday, 17 May 2014

IN PLACE OF MACKEREL
a recipe from Spain....

JUREL, ESTORNINO and MELVA


 For some reason, fresh Mackerel (Caballa) does not appear to be very popular in Spain, and is used mainly for canning.  But there are various other varieties of fish which are very similar in taste and appearance. Jurel  is very common in Spain and resembles Mackerel, though not of the mackerel family.  It is related to the Pez de Limon or Amberjack

Elizabeth Cass in Cooking in Spain says Jurel makes good eating, is preferable to mackerel and suggests frying or grilling. Alan Davidson in Mediterranean Seafood, however, suggests it is not as good as mackerel but easier to digest.


JURELES A LA PLANCHA – WITH SPICY SALSA

 I think mackerel needs an acid sauce such as lime, gooseberry or rhubarb to cut through the oiliness, or something with heat such as horseradish or chilli.  The recipe for the Salsa below is mine but the idea was borrowed from a recipe for mackerel by Tara Reddy of St Leonards in The Hastings and Rye Fish Cook Book (2)*.  Tara Reddy includes both soy sauce and honey in her salsa and omits the coriander, reserving this to be sprinkled over the fish when served.

This is my recipe for Jurel,  known as Horse Mackerel or Scad  but I am sure it would equally suit Caballa (Mackerel), Estornino (Spanish or Chub Mackerel), or Melva (Frigate Mackerel)

I bought 4 jureles locally for less than 2€


Ingredients - serves 2
1 or 2 Jurel per person depending on size of fish
1 - 2 limes
Olive oil
sesame oil
2 cloves of garlic
1 red chilli
small bunch of fresh coriander
Sprig of fresh mint
light soy sauce (optional)
2 inch piece of ginger
2 spring onions

Method
Clean the fish and leave whole. They have a distinctive lateral line which is quite spiny and can be removed either before or after cooking with a sharp pointed knife. I keep the heads on but you can remove before cooking if preferred. Sprinkle the fish with sea salt and black pepper and cook on lightly oiled griddle for 8-10 minutes turning once.**


Chop ginger, garlic and chilli and put in food processor with bunch of coriander (reserve some leaves for garnish) Add zest and juice of the lime(s) and  olive oil (3x volume of oil to lime juice - vary this according to your taste and add dash of sesame oil.  Whizz in a food processor - optionally add soy sauce to taste and then stir in two finely chopped spring onions. 

Serve the cooked mackerel with the salsa and sprinkle on a few leaves of chopped mint and coriander.

Cooked in Santa Pola May 2014

*The Hastings and Rye Fish Cook Book is compiled by Sally & Stewart Walton and Debi Angel and friends and published by SeaSaw books http://www.seasawbooks.co.uk/
and well worth the £5 price-tag  The authors are involved in a variety of creative activities in Hastings which can be found at

** In Spain I bought a multipurpose electric cooker – a PALSON Evelyn – to cook Paella.
It is a large non-stick frying/sauté pan with lid and I have found it excellent for cooking fish as it griddles and steams them at the same time, crisping the skin and keeping the flesh moist.


John Austin
13 May 2014
Santa Pola


POST SCRIPT - June 2015 - You don't have to go to Spain for horse mackerel. It is caught in British waters. Last week I visited the Fish Shack on Hove beach and they had horse mackerel - otherwise known as scad.
Kingsway, Hove, E Sussex


Fish Shack, Hove beach




Wednesday, 16 April 2014

Is the Gravesend giant rat a Coypu?

I just saw this tweet from the Newsshopper






If it has webbed hind feet, it could be a Coypu. They're herbivores and eaten in France (Ragondins) and South America. My brother had a pond in his garden in France which ragondins invaded and I understand they are causing damage to the Broads in Norfolk and Suffolk.

They are also a problem on the Bayou in New Orleans. I was told they had escaped from captivity on an island owned by McIlhenny (of Tabasco fame) and bred in the wild. I've seen them there - they are enormous - and I may even have a photo which I will look out.

I have eaten pâté de ragondin in the Vendée and came across this recipe for
ragoût de ragondin on a French website.

Ragoût de Ragondin1 ragondin of approx. 2 kgs in weight2 onions2 clove garlic2 tablespoons flourSalt, pepperRosemary, Thyme, Bay leaf, Herbes de Provence½ litre red wine½ litre waterI can tomatoes peeled and chopped3 carrots4 medium potatoes
Cut the ragondin into pieces and brown evenly before removing from pot. Brown the onions (chopped) and the garlic before returning the meat to the pot and sprinkling in the flour. Mix well. Add the wine, water and tomatoes and all of the seasoning. Cook at a medium heat for an hour then add the carrots and potatoes and simmer for a further twenty five minutes or until the vegetables are cooked.
Serve with a glass of fine red wine and toast yourself for helping save the environment.
Read more: http://www.french-news-online.com/wordpress/?p=21209#ixzz2z3GvRL00
Follow us: @frenchnewsonlin on Twitter

I would be wary of eating from the wild, however, without checking with public health as they may be carriers of various parasites such as Liver fluke. Could they also be carriers of Weil's disease which is believed to have caused the death in 2010 of Olympic gold medal-winning rower Andy Holmes ?

John Austin
April 2014

Monday, 24 March 2014

Fish names in Spain

I started to visit Spain regularly almost ten years ago and was initially overwhelmed by the quantity and variety of fish available locally. This shouldn't have been a surprise as we stay in Santa Pola, one of the most important fishing towns on the Spanish Mediterranean.  But what were all these strange fish that are rarely if ever seen in England?  Translating the names into English was not always a help in finding out how to cook them as I was unfamiliar with many of the English names – I've never knowingly eaten Wrasse or Comber or Drum in England!

But then there are added problems in Spain. Not only is there the possibility of confusion by the use of regional names and different  languages (in addition to Castillian Spanish, the Basque, Gallician, Catalan and Valencian languages are much in use) but sometimes the same name is used to describe different kinds of fish or a generic name is used for several species within the same family.
Many of the fish in the Spanish markets are not available in the UK, but as I was familiar with several species available in France, I thought it might help to  compare the French names.  On occasions it has been helpful but on others it has only added to the confusion! Sometimes the translation is very similar.  For example, the Spanish name for Bluefin tuna, usually just labelled tuna in England, is simply Atún or Atún rojo in Spain and in French Thon or Thon rouge.  However, Longfin tuna is known as Albacore in England and Albacora  in Spain but not in France, where they refer to Yellowfin Tuna as Albacore.

The Longfin Tuna (English Albacore) is the only fish that can be labelled “white meat tuna” in the United States. The most highly prized in Spain are the line caught ones, the loins of which are canned or bottled as Bonito del Norte.  In Gallicia it is referred to as Atún blanco and sometimes as Thon Blanc in France. (although he French have another name, Germon).  

The best way to be certain what fish you are eating is to go to the scientific name but you cannot always rely on this for connecting with the popular or market name. Although the Longfin tuna is known as Albacore in English and Albacora in Spanish,its scientific name is Thunnus alalunga (known in Italy as Alalonga), but the scientific name for the Yellowfin tuna is Thunnus albacares! So it would appear that the French and Italian names in this case are more closely related to the scientific name than Spanish or English.

But there is more confusion to come because the prized Bonito del Norte is not Bonito, it's Albacore!
Bonito (Sarda sarda) is a separate but related species in the Mackerel family. In Spain it is simply called Bonito and Bonite à dos rayé in France. (Although in northern Spain Albacore is often called Bonito).

The Skipjack tuna, which is rare in the Mediterranean, but common the the Atlantic and Pacific Oceans and sometimes referred to in English as Oceanic Bonito, is known in France as Bonite à ventre rayé.  In Spain it is commonly called Listado or Alistado but there are different regional names.

Before causing any more confusion (I refer you back to my blogs on Colin and the Porbeagle shark) I have compiled a list of Spanish fish with their English and French names.  I started off by including only those fish which I had actually seen named on fish stalls, in fish markets or supermarkets in south-eastern Spain.  I have added a few related species , however, where they have been referred to in recipes and other books that I have studied.

All the Spanish names shown in Bold are ones I have actually observed and where  a name is used to describe more than one kind of fish it is starred *

This is very much a “work in progress” and is possibly wrong in some places. I would welcome corrections, additions, amendments and comments.

John's Spanish Fish Directory


SPANISH
Pescado
ENGLISH
Fish
FRENCH
Poisson
Oilyfish (Bluefish)
Boquerón
Anchoa
Anchovy
Anchois
Sardina
Sardine (small)
Pilchard (adult)
Sardine
Caballa
Verdel
Mackerel
Maquereau
Saboga
Shad
Alose feinte
Melva
Frigate Mackerel
Melva
Bonitou
Estornino
Chub Mackerel
Maquereau  Espagnole
Bonito
Albacora
Bonito del Norte
Atún blanco (Gal)
Bonito (Longfin tuna)
Albacore*
Bonite*
Bonite à dos rayé
Germon
Thon blanc
Atún
Tuna (Bluefin tuna)
Tunny
Thon rouge
Atún claro
Atún blanco (Gal)
Albacares
Rabil
Yellow fin tuna
Albacore*
Listado
Alistado
Palomida
Skipjack tuna
Bonite à ventre rayé
Bacoreta
Little tunny
Thonine
Mojama
Salted, dried tuna

Espadin
Sprat
Brisling
Esprot
Arenque
Herring
Hareng
Botargo/Botarga
Dried Tuna Roe (sometimes Mullet)

Bream (porgy)
Dorada
Orada
Gilt-head bream
Dorade royale,
Daurade royale
Besugo
Goraz
Bogaraval
Axillary sea bream
Sea bream
Blackspot sea bream
Blue-spotted bream*
Béryx
Dorade
Fausse daurade
Bogaravelle
Palometa negra
Zapatero
Japuta
Castañeta negra
Ray’s Bream
Castagnole
Brème de mer
Palometa roja
Red sea bream

Dentón
Urta
Dentex
Denté
Pargo
Pagre
Common sea bream
Red bream
Pagré
Sargo
White sea bream
Sar commun
Sar
Sargue
Aligote
Besuc
Bronze bream
Pageot blanc
Bézuque
Chopa
Black bream
Griset
Boga
Bogue
Bogue
Mabré,
Marbré
Herrera
Striped sea bream

Zapata,
Botargo
Blue spotted Sea Bream*

Mojarra
Two banded sea bream
Sar doré
Maily-cheeked fish
Rascacio
Escorpion*
(Black) Scorpion fish
Rascasse noire
Cabracho
(Red) Scorpion fish
Rascasse rouge
Escórpora
Small scorpion fish
Petite rascasse
Arete
Rubio*
Gallineta
Red gurnard
Grondin rouge*
Arete aletón
Longfin gurnard
Grondin sombre
Borrach
Borracho
Perlon
Grey gurnard
Grondin gris
Cabete
Large scaled gurnard
Cavillone
Malarmat
Armado
Armat
Malarmado
Armed gurnard
Malarmat
Rubio*
Streaked gurnard
Grondin (rouge)*
Red Mullet
Salmonete de fango
Red mullet
Rouget barbet
Salmonete de roca
Red mullet
Rouget de roche
Grey Mullet
Pardete
Pardetón
Mújol
Lisa*
Mugil
Grey mullet
Mulet cabot
Galúna
Leaping grey mullet
Mulet sauteur
Galupe
Gold grey mullet
Mulet doré
Lisa*
Llisa
Lissa
Thick lipped  grey mullet
Mulet lippu
Lissa
Botargo/Botarga
Dried salted roe

Seabass family
Lubina
Llobarro
Llop
Sea bass
Bar
Loup de mer
Mero
Grouper (Sea perch)
Mérou
Cherne de ley
Bronze/White Grouper
Mérou blanc
Cherne Dentón
Dogtooth Grouper
Mérou noir
Falso Abadejo
Golden Grouper*
Badèche
Gitano
Golden Grouper*
Abadèche rouge
Cabrilla
Comber*
Serran
Serrano Imperial
Comber*
Serran à queue noire
Serrano
Comber*
Serran écriture
Merillo
Brown comber
Tambour
Flat fish
Rodaballo
Turbot
Turbot
Gallo
Gallitos
Lliseria
Megrim
Whiff
Sail-fluke
Cardine
Fausse limande*
Hipogloso
Flet*
Halibut
Flétan
Rémol
Rombo
Rapante
Brill
Barbue
Solla
Plaice*
Plie
Carrelet
Platija*
Plaice*
Plie
Platija*
Platusa
Flounder
Fluke
Flet*
Limanda
Dab
Limande
Lenguado*
Dover sole
Sole
Lenguado*
Sortija
French sole
Sole pôle
Lenguado*
Suela

Sole de Klein
Sole tachetée
Mendolimon
Lemon Sole
Limande sole
Solleta

Fausse Limande*
Tambour Real
Soldat

Sole ocellée
Cartilaginous fish including Rays & skates, sharks
Raya* de clavos
Raya* commun
Thornback ray
Raie bouclée
Raya*
Noriega
Skate
Raie
Pocheteau gris
Angelote
Angel-shark
Angel fish
Monkfish*
Ange de mer
Pez perro
Cazón*
Mielga
Alitán
Dogfish
Huss
Rock salmon
Roussette
Rosada
Dogfish or other small shark fillets

Caillón
Cailón,
Marraxo
Marratzo
Marraix
Marratso mutormotz
Porbeagle shark
Mackerel shark*

Veau de Mer
Requin Taupe
Taupe
Maraîche

Morrajo
Marrajo
Marraxo azul
Marrazo muturluze

Shortfin Mako
Mackerel shark*
Requin-taupe bleu
Cazón
Tope
School shark
Mackerel shark*
Requin-hâ
Milandre
Cod family
Merluza
Hake
Merlu
Merluche
Colin*
Bacalao
Cod
Cabillaud
Bacalao
Saltcod
Stockfish
Morue sale
Abadejo*

Pollack
Pollock

Lieu*
Lieu jaune
Colin*
Abadejo*
Palero
Coley
Coalfish
Saithe
Lieu*
Lieu noir
Colin noir

Faneca
Abadejo*
Pout
Pouting
Pout whiting
Sea pout
Bib
Tacaud
Moue
Egelfino
Haddock
Églefin
Capellán
Capelin
Poor Cod
Capelan
Merlán
Plegonero
Maira*
Whiting
Merlan
Maira*
Bacaladilla
Blue Whiting
Poutassou
Maruca
Arbitán
Ling
Blue Ling
Lingue
Other white fish
Rape
Rata de mar
Monkfish
Anglerfish
Lotte (de mer)
Baudroie
Palometón
Leerfish
Garrick
Liche
Anguila
Eel
Anguille
Angula
Elver
Civelle
Congrio
Conger Eel
Congre
Morena
Moray Eel
Murène
Espetón
Barracuda
Brochet de mer
Pámpano
Pomfret
Fiatole
Pez espada
Emperador
Swordfish
Espadon
Pez de San Pedro
Gall
Gallo Pedro
John Dory
Saint-Pierre
Pez gato
Catfish
Poisson chat
Corvina
Meagre
Maigre
Sciène
Corbina
Tambour
Croaker
Drum
Meagre
Tambour
Maigre
Corvallo
Corb
Corb
Pez de Limón
Amberjack
Sériole
Chicharro
Chicharillo
Jurel
Horse Mackerel
Scad
Chinchard
Merlo
Wrasse
Girelle
Vieja
Vieja Colorada
Parrotfish
Perroquet-viellard
Escorpión*
Araña blanca
Weever
Vive
Vibora
Weever
Vive rayée
Pez cinto
Scabbard fish
Sabre
Pejerrey
Chuleto
Chuclet/xauclet
Eperalanós
Sand smelt
Smelt
Prêtre
Siouclet
Sauclet
Eperlan*
Pes de Rey
Kingfish

Crustaceans

Quisquilla*
Quisquilla d’arena
Brown shrimp
Crevette grise
Camarón
Quisquilla*
Prawn
Crevette rose
Carabinero
Prawn
Crevette rouge
Langostino
Prawn
Caramote
Crevette
Gamba
Prawn
Crevette  rose du large
Cigala

Dublin Bay prawn
Langoustine
Norway Lobster
Langoustine
Bogavante
Lobster
Homard
Langosta
Spiny lobster
Rock lobster
Crayfish
Langouste
Cigarra
Cigala gran
Flat lobster
Slipper lobster
(Grande) Cigale
Buey
Common crab
Tourtue
Cangrejo
Shore crab
Crabe
Crabe vert
Nécora
Swimming crab
Blue crab
Étrille
Centolla
Spider crab
Araignée
Gallera/Galera
Mantis shrimp
Squille
Percebe
Goose-necked barnacle
Pouce-pied
Oreja de mar
Ormer
Abalone
Ormeau
Lapa
Limpet
Patelle
Caracole gris
Sea Snail
Whelk*
Bigorneau
Escargot de mer
Cañadilla
Murex*
Rocher épineux
Busano
Murex*
Rocher à pourpre
Bigaro
Caracolillo
Winkle
Bigorneau
Caracola
Bocin
Whelk*
Buccin
Ostra
Oyster
Huître
Mejillon
Mussel
Moule
Datil de mar
Date-shell
Datte de mer
Nacár
Fan mussel
Jambonneau
Viera
Concha Peregrina
Pilgrim Scallop
Coquille Saint-Jacques
Zamburiña
Scallop
Pétoncle
Berberecho
Cockle*
Coque
Almendra de mar
Dog-cockle
Amande de mer
Berberecho (verde)
Verdigón
Cockle*
Coque/glauque
Langostillo
Bereberecho verrucoso
Escupiña
Cockle*
Bucarde
Almeja
Clam

Verigueto
Escupiña grabada
Warty Venus
Clam
Praire
Italian: Vongola
Chirla
Striped Venus
Clam
Petite praire
Italian: Vongola
Almeja fina
Carpet shell
Clam
Palourde
Almeja Babosa
Choch
Venus shell
Clam
Poulette
Coque bleu
Almeja dorada
Golden carpet shell
Clam
Clovisse
Navaja
Muergo
Longueirón
Razor-shell clam
Couteau
Cephalopods
Jibia
Sèpia
Cuttlefish
Inkfish
Seiche
Castaño
Choquito
Chopito*
Chipirón*
Choco
Globito
Little cuttlefish
Little “bobtail”
Sepiole
Chopito*
Chipirón*
Little squid

Calamar
Puntill
Loligo
Sepia
Squid
Encornet

Volador
Pota
Flying squid
Ilex squid
Calmar
Pulpo
Octopus
Poulpe
Other seafood
Erizo de mar
Sea Urchin
Oursin
Ortiga de mar
Sea anemone
Ortie de mer
Freshwater fish
Lucio
Pike
SA: Snoek
Brochet
Perca
Perch
Perche
Trucha
Trout
Truite
Carpa
Carp
Carpe
Salmón
Salmon
Saumon
Lucioperco
Pike perch
Sander
Zander
Sandre
Trucha asalmonada
Trucha Marina
Salmon trout
Sea trout
Truite saumonée
Truite de mer
Lamprea
Lamprey


Cangrejo de rio
Ástaco
Crayfish

Tenca
Tench


24.03.2014