Galicia: Seafood & Conservas

Overview

Galicia’s rías, sandy coves and seafood obsession

Galicia in northern Spain sits squarely on the global seafood map. They catch, harvest, raise, preserve and cook up everything possible from the sea. Barnacles hand-plucked from wave-battered ocks, clams dug from the sand, mussels and oysters raised on ropes suspended in the tranquile inlets, crabs and lobsters raised off shore, wild caught octopus, sea bass and turbot caught nearby. This abundance means Galicia is a top eating destination for fresh seafood. And Galician seafood fills the markets across Spain, creating an Iberian seafood culture.

The traditional seafood canning and preserving industries, waning in the late 20th century, is now garnering renewed gourmet attantion, in Spain and abroad. Some people claim that the conservas –canned and preserved sea products–surpass fresh in concentrated flavor. Much like fine wine, they say the seafood ages and improves over time.

We’ll explore the gathering, harvesting and catching and the incredibly light treatment grilling, cooking and preserving. And eat, eat, eat.