Tuna, Swordfish and Shark

Tuna are landed at Vigo, from ships that trawl the world. They are also fished off Zahara de los Atunes (outside Gibraltar) with nets in the alamadraba – a bloody ritual that goes back as far as Roman times, where men fight the fish.

Tuna steaks are meaty and nutritious, and may be fried, grilled (broiled) or cooked on the barbecue. Bonito del norte, white tuna, is cooked in stews with (bell) peppers and potatoes. In Tarragona it is eaten all cremat (pot-roast with caramelized garlic).

Swordfish (pez espada) is ideal for grilling. Dogfish (cazón) and sharks such as cailón (porbeagle/mackerel shark) are good marinated and grilled.