Santiaguiños de la Ría
The Santiaguiño is a little known but highly appreciated crustacean; if you haven't had the pleasure of tasting it, don't miss your chance!
Once cooked, the figure of the spines on its shell is reminiscent of the "Cross of Santiago", from which it gets its name. The meat of the Santiaguiño is very smooth and tasty, with a flavor similar to that of the Lobster, but much more intense. In addition to its meat, the most valued part of the Santiaguiño are the corals. That is, the "roe" or gonads, which have a unique flavor.
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The native Galician sea urchin is highly valued in our country for the exquisiteness of its flavor and texture. It enjoys being a delicatessen in countries like France and Japan.
Galician sea Urchin
The Galician blue lobster from the estuary is a very scarce seafood due to the decades of overexploitation of this Galician seafood, although currently thanks to the work of repopulation of the spice is getting some quantity in the different fish markets of the Rias Baixas.
Galician blue lobster
The Galician spider crab from the Ría stands out all over the world for its flavor and texture, which are very different from those of the spider crab, since they have the so-called ''corals'' that make this seafood unique and different.
Centollas de la Ría
Intense flavor and exquisite meat
Galician Barnacle
The Galician Lobster is one of the most appreciated and quoted seafood in the auctions of the Galician fish markets. Its meat is very fine, consistent, white and delicate.
Galician lobster
The Galician crab from the estuary is one of the star products of the Rías Baixas because it has a very tasty meat with a sea flavor that has nothing to do with the crab from the Atlantic. The crab is perfect to initiate the little ones in the world of seafood flavor.
Nécoras de la Ría
The oysters originating from Galicia are the so-called "Ostrea edulis", which are also native to the European coasts. These oysters are popularly known as flat oysters, and have a much higher gastronomic value than oysters from other seas.
The flat oyster (Napoleón and Superking)
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Discover moreThe native Galician sea urchin is highly valued in our country for the exquisiteness of its flavor and texture. It enjoys being a delicatessen in countries like France and Japan.
Galician sea Urchin
The Galician blue lobster from the estuary is a very scarce seafood due to the decades of overexploitation of this Galician seafood, although currently thanks to the work of repopulation of the spice is getting some quantity in the different fish markets of the Rias Baixas.
Galician blue lobster
The Galician spider crab from the Ría stands out all over the world for its flavor and texture, which are very different from those of the spider crab, since they have the so-called ''corals'' that make this seafood unique and different.
Centollas de la Ría
Intense flavor and exquisite meat
Galician Barnacle
The Galician Lobster is one of the most appreciated and quoted seafood in the auctions of the Galician fish markets. Its meat is very fine, consistent, white and delicate.
Galician lobster
The Galician crab from the estuary is one of the star products of the Rías Baixas because it has a very tasty meat with a sea flavor that has nothing to do with the crab from the Atlantic. The crab is perfect to initiate the little ones in the world of seafood flavor.
Nécoras de la Ría
The oysters originating from Galicia are the so-called "Ostrea edulis", which are also native to the European coasts. These oysters are popularly known as flat oysters, and have a much higher gastronomic value than oysters from other seas.
The flat oyster (Napoleón and Superking)
