A Proper Guide to Spanish Fish: Beyond the Tourist Menu
A Dave In Spain Culinary Investigation diving into the popular types of fish in Spain, how to cook them and more.
Right, let’s talk about fish in Spain – and I don’t mean the sad, battered thing you’ll find at “The English Rose” pub down the coast. I’m talking about proper Spanish fish, the kind that makes locals queue up at the pescadería at dawn and transforms simple meals into memorable experiences. If you’re only ordering “pescado” from tourist menus, you’re missing out on one of Spain’s greatest culinary treasures.
After years of market visits, restaurant conversations, and the occasional fishing expedition (mostly unsuccessful), I’ve compiled this guide to Spain’s most popular fish. Consider it your ticket to eating like a local rather than like someone who thinks all fish comes pre-battered.
Lubina (Sea Bass)
Let’s start with the king of Spanish fish counters. Lubina is available year-round but peaks from September to February when the cooler waters make them particularly sweet. You’ll find excellent lubina all along Spain’s coast, but the Basque Country and Galicia produce exceptional specimens.
The best cooking method? A la plancha (grilled) with nothing more than olive oil, garlic, and lemon. Overcomplicate lubina and you’ll have committed a minor crime against Spanish cuisine. The flesh is delicate and flaky, perfect for those who think they don’t like fish.
Dorada (Sea Bream)
Dorada is Spain’s answer to reliability – always available, always delicious, and virtually impossible to ruin. Peak season runs from autumn through early spring, though you’ll find it year-round in most coastal markets.
Salt-baked is the traditional method that’ll make you question why anyone ever does anything else with fish. Andalusia, particularly around Cádiz, has mastered this technique. The salt crust seals in moisture while the fish cooks in its own juices. Pure genius.
Merluza (Hake)
Merluza is Spain’s everyday fish, the reliable friend of Spanish kitchens. Best from October through March, when the colder Atlantic waters produce firm, flavorful flesh. Galicia and the Basque Country are merluza central – they’ve built entire culinary traditions around this fish.
En salsa verde (in green sauce) is the classic Basque preparation, though simple grilled with garlic works brilliantly. The key is not overcooking it – merluza becomes rubbery faster than you can say “pescadería.”
Bacalao (Cod)
Bacalao comes in two forms: fresh (available winter months) and salted (available always). Fresh bacalao is magnificent from December through March, while salted bacalao is a year-round staple that requires soaking and patience.
The Basque bacalao al pil pil is legendary – cod cooked in olive oil with garlic until it creates its own emulsified sauce. Sounds simple, takes years to master. Alternatively, try bacalao a la vizcaína for a more approachable introduction to Spain’s cod obsession.
Rodaballo (Turbot)
Rodaballo is the luxury option, best from November through February when these flatfish are at their prime. Galicia produces Spain’s finest turbot, where it’s treated with the reverence usually reserved for religious artifacts.
Simply grilled or baked with minimal seasoning lets the delicate flavor shine. This isn’t fish for experiments – it’s fish for appreciation. Expect to pay accordingly, but consider it an investment in understanding why Galicians get emotional about seafood.
Rape (Monkfish)
Don’t let the appearance fool you – rape might look like something from a horror film, but it’s one of Spain’s most prized fish. Available year-round with peak season from autumn through spring. The meaty texture has earned it the nickname “poor man’s lobster,” though that’s selling it short.
Rape a la plancha with garlic and parsley is classic, but it also works brilliantly in suquet (Catalonian fish stew). The Costa Brava has perfected rape preparation – their fishermen have been catching these monsters for generations.
Lenguado (Sole)
Lenguado represents elegance in fish form. Best from September through March, when these flatfish develop their characteristic delicate texture. The Bay of Cádiz produces exceptional sole, prized throughout Spain.
Meunière style with butter, lemon, and capers is classic, though simply grilled allows the subtle flavor to dominate. This is fish for special occasions, not Tuesday night dinner.
Sardinas (Sardines)
Sardinas peak during summer months (June through September) when they’re fat, oily, and absolutely magnificent. Málaga’s sardine culture is legendary – they even have festivals celebrating these humble fish.
Grilled over charcoal and finished with coarse sea salt is the only way that matters. Beach chiringuitos have perfected this technique. Canned sardines are convenient; fresh sardines are transformational.
Besugo (Red Sea Bream)
Besugo is Christmas fish in Spain, traditionally served on Christmas Eve. Peak season runs from November through February, when the cold waters produce particularly flavorful fish.
Baked whole with potatoes, onions, and white wine is the classic preparation. Madrid, despite being inland, has developed a particular fondness for besugo, importing the finest specimens from northern waters.
Atún (Tuna)
Atún varies by species and season. Atún rojo (bluefin tuna) peaks from May through July, while atún claro (yellowfin) is more consistent year-round. Andalusia, particularly around Barbate, is tuna central during the almadraba (ancient tuna fishing) season.
Barely seared is the modern approach, though traditional atún encebollado (tuna with onions) remains popular. The key is quality – fresh tuna bears no resemblance to the canned variety.
Pulpo (Octopus)
Technically not fish, but pulpo deserves mention in any Spanish seafood discussion. Available year-round but best from September through February. Galicia has elevated octopus to art form status.
Pulpo a la gallega (Galician-style octopus) with paprika, olive oil, and coarse salt is the gold standard. The secret is proper cooking technique – too little and it’s rubbery, too much and it’s rubbery. There’s a narrow window of perfection that Galicians have mastered.
Boquerones (Anchovies)
Boquerones peak during warmer months when they’re caught fresh along Spain’s Mediterranean coast. Málaga and the Costa del Sol produce exceptional boquerones.
Fresh boquerones marinated in vinegar (boquerones en vinagre) are completely different from canned anchovies. They’re mild, refreshing, and perfect with cold beer on hot afternoons.
The Spanish Fish Philosophy
Spanish fish cookery follows a simple principle: excellent ingredients need minimal intervention. The best Spanish fish dishes let the fish be the star, supporting it with olive oil, garlic, lemon, and perhaps some herbs. Complicated sauces and heavy seasonings are for inferior fish.
Understanding seasonal availability transforms your Spanish dining experience. Eating lubina in December or sardines in August means you’re getting fish at its absolute peak. Spanish fishmongers know their seasons – trust their recommendations.
The regional variations matter too. Galician seafood culture differs dramatically from Andalusian or Basque traditions. Each region has developed techniques suited to their local catch and climate. Embracing these differences means you’ll eat better fish, prepared by people who’ve spent generations perfecting their methods.
Final Thoughts About The Popular Types Of Fish In Spain
Most restaurants offering a menu del dia, usually have at least one fish option, as shown on this one from Pedros below.
So next time you’re faced with a Spanish fish menu, skip the “pescado frito” tourist special and order something specific. Ask about the day’s catch, learn the Spanish names, and discover why Spain’s relationship with the sea has produced some of the world’s finest fish cookery.
Your taste buds will thank you, and you might just understand why Spaniards get genuinely excited about a perfectly grilled piece of lubina.
¡Buen provecho! (And don’t forget the lemon.)
