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

IN PRAISE OF GURNARD

Gurnard - roast whole

Sad news in November - Trump won the US Presidential election, Leonard Cohen died and my local fishmonger's closed. Kevin has finally retired. I wish him and Aloma a long and happy retirement, but it is a sad loss for the Richardson Road local shopping area where we have an independent butcher, a local baker, an independent off-licence, an organic greengrocer, two very good coffee shops and a podiatrist - but sadly no longer a fishmonger. Kevin was my main supplier of Brill and he regularly had a local catch of gurnard.

Just by chance, I was passing the fish counter in Tesco this week and there, on the counter, were two gurnard, caught in the North Sea/English Channel - how much more interesting than the imported farmed sea bass and sea bream sitting alongside!  So they had to be bought.

Rick Stein, Hugh Fearnley-Whittingstall and Jamie Oliver have all contributed to the wider availability of gurnard by advocating its benefits both in flavour and sustainability. Unfortunately this publicity, like that for dabs, has also contributed to its price rise!

English fishermen traditionally returned gurnard to the deep or used it as lobster bait, whereas across the channel it was prized and a regular ingredient of bouillabaisse.

In his River Cottage Fish Book, Hugh Fearnley-Whittingstall favours pot-roasting in a robust fish stew 

Jamie Oliver uses gurnard in his fish pie and there are various recipes, including pot-roasting, on the Jamie Oliver Forum

Richard Corrigan reveals in the Guardian that gurnard is one of his favourite fish dishes and has a recipe for whole roast gurnard with parsnip, carrot and coriander mash  

I decided to roast mine whole, which usually takes about 15 minutes. In earlier posts I suggested recipes for pan fried gurnard and gurnard linguine

Gurnard has a mild, sweet flavour but will take strong accompaniments.

I had the fish scaled and gutted and the sharp spinal fins removed.  The fishmonger left the "wings"  and "legs" on, however,

and I removed these with a sharp pair of scissors.  These are not really wings or legs but are appendages used to swim and walk on the bottom of the seabed.

Ingredients

2 whole gurnard

sprig of fresh rosemary

peel of a preserved lemon

2 tomatoes quartered

1 sweet red or yellow pepper

4 small Jerusalem artichokes*

4 cloves of garlic

olive oil

*the Jerusalem artichokes are not essential to the dish but I had some available and they go so well with the fish - you could try parsnip, swede or other root vegetable.

Method

Pour a little olive oil in a roasting dish, add tomatoes and pepper cut into quarters and 2 peeled cloves of garlic. Make sure vegetables are thinly coated in oil and place in oven at 180C (160C fan oven) for 15 minutes.

Season the fish inside and out with salt and pepper and add a clove of garlic, a sprig of rosemary and the peel of a quarter of a preserved lemon (flesh removed and peel well washed to remove excess salt) to the body cavity,  After the tomatoes and pepper have been roasting for 15 minutes, add the fish to the roasting dish, drizzle with a little more oil and cook for a further 15 minutes.  Check that the fish is cooked - the flesh should be firm and white and coming away from the bone,

I served the fish with lemon mashed potatoes (mashed potatoes to which a dessert spoon of chopped preserved lemon peel had been added) and the roast tomatoes, peppers and Jerusalem artichokes. I added a few steamed mange tout (as much for appearance and colour as for taste).

John Austin

Hove - November 2016

GURNARD

Oven baked whole gurnard

After a night of gale force winds, there was sunshine and clear blue skies so I took a stroll along the promenade to Hove Lagoon to buy some fish.

The winds had deposited part of the beach on the promenade

Hove Promenade

Beach huts on the Promenade, Hove Lagoon

It's only a 15 minute walk from home to Hove Lagoon and the eastern end of Shoreham harbour.....

Shoreham harbour, Hove

.....where the fish is landed and sold to the public at the Brighton and Newhaven Fish shop.

Most of the catch goes to retailers, fish markets and local restaurants - I was told that some is exported to France!

There was a plentiful supply of locally caught fresh fish as well as some farmed. I was spoilt for choice - lots of shellfish, grey mullet, monkfish, sea bream, plaice, lemon sole, brill, sea bass, red mullet and more.....

But finally I settled on the local gurnard - which was also the cheapest!

Gurnard is not a pretty creature - unless perhaps to another gurnard - but it is delicious and, as any French chef will tell you, an essential ingredient of bouillabaisse.

Often recipes for gurnard are for fillets. If I were having friends round for dinner, I would probably get the fishmonger to fillet it and I would serve it pan fried, or cook it whole in advance, remove the flesh when cooked, and use in a recipe requiring cooked fish such as Gurnard linguini

It's not usually a dignified or tidy experience eating a whole roasted gurnard - the two top fillets come away quite easily when cooked but to get the rest, especially some of the best bits towards the head, fingers are best!  And when you think it has all been eaten there are always more pickings on the tail and underneath.

Our specimen, at 800g, was more than enough for two, with a little left over for fishcakes the following day.  Don't throw away the head and the bones.  I boiled these up with the remaining juices from the pan and some added water, a chopped stick of celery and a chopped carrot, to produce a great gelatinous fish stock which when sieved and left to cool can be kept in the fridge for a couple of days or frozen for future use for poaching or as the base for a fish stew. (As many people ask their fishmonger to fillet gurnard, they may have several heads to spare - they are excellent for making stock - so it might be worth asking if they have any.)

In America, the red gurnard is known as sea robin probably because of its colour and its large pectoral fins which fan out like wings when it is swimming, giving an appearance of flying in the water

wing-like fins

The fish also has 6 "legs" - actually modified fins - with which it walks on the sea bed and very sharp dorsal spines - beware!  These spines are mildly poisonous before cooking but are not usually dangerous, although some people may have an allergic reaction if pricked by them - and they can be sharp.  Any poison or allergen in the spines is completely destroyed by cooking.

Ingredients (serves 2)

1 whole gurnard (around 750g) gutted and cleaned

1 lemon sliced or the peel of half a preserved lemon sliced

1 piece of fresh ginger (about 2 cms) peeled and sliced

2 cloves of garlic

1 sprig fresh thyme (or herb of choice)

olive oil

glass or two of white wine

salt and pepper to season (go easy on the salt if using preserved lemons)

Method

Preheat the oven to 180C (160C fan)

Season the inside of the body cavity with freshly ground pepper and salt (do not use salt in the body cavity if using preserved lemons as they will be salty enough). Stuff the cavity with the fresh herbs (I used thyme but you could substitute rosemary, oregano, marjoram or tarragon), chopped lemons, garlic and ginger.

When you have stuffed the body cavity, place the fish in an oven proof dish

Drizzle olive oil over the fish, pour over a glass or two of dry white wine - I used dry vermouth. Season with salt and pepper and tightly cover the dish with foil (or you can put the fish in a loose parcel of foil) so that the fish steams as it cooks.  Leave to cook for 15 minutes then remove the foil  (or open the parcel), baste the fish with the pan juices (if the juices have dried up, pour over a glass of wine or water, drizzle with a little oil and the juice of a squeezed lemon) and continue cooking for a further 5 minutes. 

Check that the fish is cooked (if the flesh is still translucent cook for a further few minutes).

Cut down each side of the dorsal spines to remove the fillets. Any juices in the pan can be poured over the fish. Serve with mashed potato and spinach or a green salad.  

It was delicious - and tomorrow we have fishcakes!

John Austin

Hove January 2018

PAN FRIED GURNARD

Fresh Gurnard from Kevin’s

I called in to Kevin’s on Tuesday.  I was tempted by the Brill, which is one of our favourites but he had some fresh gurnard which I couldn’t resist.

We are fortunate in living close to Shoreham Harbour where there is a branch of FISH so we can always get freshly caught local fish as well as varieties from further afield.  We are also only a short drive or cycle ride from La Poisonnerie or I can cycle along the Hove front to the Fish Shack on the beach for fish straight off the boat - but the best kept secret is Kevin's in Richardson Road, a traditional, independent fishmonger, a few doors away from an independent butcher and opposite a small bakery and an abundance of coffee shops.

Kevin’s has no frills.  It is a basic, old fashioned, traditional fishmonger’s where Kevin will advise you and prepare the fish however you want it. On the wall he proudly displays his certificate for his entry in the Guinness Book of World Records for winkle-picking! Kevin also sells home-smoked fish "no junk" added!

Normally I would buy whole gurnard and roast it in the oven but these were large specimens which would deliver two generous fillets and Kevin was happy to oblige.

The gurnard is often described as an ugly fish (not to another gurnard obviously) but I prefer to describe it's appearance as striking. It is an excellent addition to bouillabaisse or fish stew but the flesh has an excellent flavour on its own.  It has a firm flesh and will go well with strong flavours such as mushrooms.

I consulted several recipes which gave me some ideas for combinations of flavours and here is what I came up with.

Ingredients (for two)

2 large gurnard fillets

4 thin rashers of pancetta

2 cloves garlic

6 fresh sage leaves

Olive oil, butter, seasoning

1 lemon or lime

Method

Season the fillets with salt and pepper.  Lightly dust the skin side with seasoned flour.

Heat the oil in a large frying pan and add the fillets skin side down and cook until the skin is crispy (about 3-4 minutes).

Add the pancetta, chopped, turn the fish flesh side down and fry for another 2-3 minutes (or until the flesh is firm and flaky) then remove and keep warm.  Continue to cook the pancetta until crisp, then  drain and keep warm with the fish.  Drain the remaining oil and wipe the pan.

Add a knob of butter, chopped garlic and 6 fresh sage leaves and fry gently (do not allow the butter to burn) until the sage leaves are crispy then remove.  Add the juice of 1 lime or lemon to the pan and stir.

Place the fish on serving plates, skin side up with the crispy pancetta, spoon over some of the juice from the pan and decorate with crispy sage leaves.

I'm not a fan of smears and drizzles i.e. so-called fine dining.  I'm more of a rustic/peasant chef and I never understood why fine-diners and posh restaurants stint on the veg. I served this with broad beans and a generous helping of mashed potatoes.

I added the chopped peel of half a preserved lemon to the mashed potatoes which is excellent with fish.   I thought the combination of flavours was fine, although my wife thought the pancetta added little  - but we both agreed that the fish was absolutely fabulous. Thank you Kevin.

JOHN AUSTIN
Hove, 10 November 2015

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 thePorbeagle 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 Gallineta	(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*	Pollachius pollachius : Pollack Pollock	Lieu* Lieu jaune Colin*
Abadejo* Palero	P. virens : 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 Gallo*	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

08.09.2019