For generations, the Mediterranean Sea has supplied the boats that set out at dawn to fish with top quality fish. Nowadays, shellfish, cephalopods and all kinds of fish arrive at the Llotja de Blanes . There, restaurateurs and fishmongers await them to include them in menus and offers for their customers. Among these fish we find some that have been traditionally prized for their flavour and nutritional properties: bluefish.

The species of oily fish

The most popular species of oily fish are sardines, hake and saithe, which represent up to 70% of the total catches auctioned at the Llotja de Blanes. There are also others such as mackerel, sorell and bonito. Sardines and hake are similar species that feed on plankton and live at shallow depths, while saithe is smaller and lives almost exclusively on sandy bottoms.

Although they can be found all year round, the warm seasons are the best time to fish for these species, from spring to early autumn. This is when the surface waters are warmer, plankton is more abundant and this fish can fatten up and accumulate a large amount of fat, which accentuates its flavour and aroma.

The properties of blue fish

The name bluefish comes from the bluish hue of its scales, and its fame comes from its high content of Omega 3 fatty acids. These acids are necessary for the proper functioning of our body, among other functions, they manage to moderate cholesterol levels and protect us from cardiovascular diseases.

Other notable nutritional aspects are its vitamins (A, B, D and E) and minerals (such as iodine, phosphorus, magnesium, calcium and iron). All these properties recommend introducing oily fish into our diet at least two or three times a week.

The kitchen

But the strong point of bluefish is in the kitchen. As they are traditionally cheap and popular foods, a large number of recipes that were previously prepared by fishermen and simple people have survived to this day.

We can pickle the seitos with vinegar, garlic and parsley, fry them, bake them or preserve them in salt following traditional recipes. The sonsos, being small and elongated like needles, are eaten from head to tail: fried, Andalusian style or with an egg in the form of an omelet. Sardines are the most famous of the group, and also the ones that fill the most pages in local gastronomy books.

Grilled, in stews, in rice dishes, accompanying other ingredients or alone: ​​sardines are an important part of the gastronomic and seafood culture of our coast.

Look for fish in the fishmongers and restaurants in the region that has arrived directly from the Blanes fish market, which guarantees its quality and freshness. From the sea to the table!