The Atlantic Ocean has been, and still, the major food store of the Canarian Archipielago; its wide fish fauna crustacean and mollusc, supplied the island necessities and even more, as salted fish and preserved foods, which were exported to different merchants. Nowadays, it is not only an appeal for the restaurants but also an usual dish at home. Among their exquisite varieties there are “viejas”, “cabrillas”, “samas”, “breams”, “brecas”, buds, red mullets, soles and other common species of great acceptance like sardines, horse – mackerels and different species of leans and tuna, octopuses and potas. Salted and fresh, boiled, fried and baked, with onions and cooked by their backs, the island sea foods represent one of the foremost references of its gastronomy.
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