We reckon the Spanish cook fish better than anyone. But how do you know what you’re ordering when the menu’s in Spanish?
Here in Villajoyosa (aka La Vila Joiosa) on Spain’s east coast, there is a bewildering variety on offer, much of it caught locally. Many restaurants have menus in English, but the fishy translations below should help you find your way around any language difficulties.
* signifies fish landed in La Vila port. Look for the Cofradia de Pescadores logo to buy from local boats.
- Anguila: eel (often sold as ‘angulas’ – baby eels/elvers)
- Atún*: tuna. Ventresca, a cut from the belly, is common on menus in La Vila. Pebrereta, a stew with salted tuna, pumpkin, peppers and tomatoes is a local speciality.
- Anchoas*: anchovies
- Bacoreta*: tunny/little tunny
- Besugo*: red bream
- Boquerones*: anchovies (often marinaded in olive oil, or fried – fritos)
- Bacalao: cod. There’s a great Spanish tradition of salted cod, especially in the north.
- Bonito: skipjack tuna
- Caballa*: mackerel
- Corvina*: stone bass or meagre. Often wrongly translated as sea bass, but it is a different species.
- Congrio*: conger eel
- Dentón*: dentex. No, I’d never heard of it either, but it’s common in the Mediterranean and similar to bream.
- Dorada*: gilt head bream. Often farmed.
- Emperador*: swordfish (see also pez espada)
- Fletan: halibut
- Gallineta*: redfish or ocean perch
- Gato*: dogfish or catshark (also known as musola)
- Jurel*(or Jurel Grande): horse mackerel or scad
- Lenguado*: sole
- Lisa (or llisa): mullet
- Lubina*: sea bass. Often farmed; the fish farm off Villajoyosa breeds lubina.
- Maragota: ballan wrasse. A new one on me, but a distinctive red-coloured fish.
- Melva: frigate mackerel. Nothing to do with mackerel; part of the bonito family
- Merluza*: hake
- Musola*: see Gato
- Morralla*: assortment of small fish, often used for preparing caldo (fish stock)
- Mero*: grouper
- Pajel*: sea bream
- Pargo*: snapper
- Pescaditos fritos: assortment of small fried fish
- Pez Espada*: swordfish
- Pez de San Pedro or Pez de Gallo*: John Dory. According to legend, the name Pez de San Pedro (St Peter’s Fish) came after St Peter picked one up from the Sea of Galilee, but then returned it to the water. The black mark on the fish’s side is his thumbprint. The alternative name, Pez de Gallo (rooster fish), comes from the spines which look a little like a cockerel’s comb.
- Platero*: a small white fish, similar to anchovy (boqueron). Platero in Spanish means silversmith; bite into this fish and you’ll see its insides are silver.
- Rape* (pronounced ‘rap-eh’): monkfish
- Raya*: skate. Ala de raya: skate wing. Delicious in black butter sauce (a la mantequilla negra) with alcaparras (capers).
- Rodaballo*: turbot
- Salmonetes*: red mullet
- Salmón: salmon
- Sardinas*: sardines
- Trucha: trout
- Trucha arco iris: rainbow trout
- A la plancha/a la parilla/parillada: on the grill
- A la brasa: on a charcoal or wood grill (usually meat)
- A la romana: in a light batter with egg (e.g. calamares a la romana)
- A la andaluza: in a light batter (without the egg)
- Rebosado: in batter (this could be either romana or andaluza)
- A la marinera: cooked in white wine + onion sauce (e.g. mejillones a la marinera)
- Al vapor: steamed
- Fritos: fried (e.g. pescaditos fritos: an assortment of small fried fish)
If you are buying in a pescadería (fishmonger), or a supermarket fish counter to cook at home, staff will normally prepare the fish for you. There’s a level of expertise and pride in the job that you don’t often find in the UK, especially in supermarkets.
Some handy words and phrases:
- Me puede limpiar el pescado por favor? Literally, ‘can you clean the fish for me?’ this means scaling, removing the fins and the guts.
- Escamar: to scale a fish
- La tripa: the guts
- Me puede quitar la espina? Can you remove the bones?
- Me lo prepara en filetes? Can you fillet it for me? (i.e. divide the fish into two fillets)
For a guide to Spanish seafood, take a look at my blogpost here
For a guide to rice dishes and paella, take a look my blogpost here
© Guy Pelham 2018