Pollock, poutassou or blue whiting, fresh cod, salted cod, Bertodella or loach, sea bream, blackspot sea bream, common sea bream, scorpionfish, baby conger eels, conger eel, meagre, dentex, gilt-head bream, pout, red gurnard, lemon sole, megrim, blue grenadier, halibut, sand sole, common sole, tench, European sea bass, ling, hake, grouper, red pomfret or emperor fish, perch, perch (river), large hake, small hake, rockling, sabre fish, monkfish, skate, turbot, red mullet, dab and rainbow trout.
Pollock (Pollachius pollachius): White fish from the cod family, with firm flesh and mild flavour. Ideal for stews, baking, or sauces.
Poutassou or blue whiting (Micromesistius poutassou): White fish with tender flesh and juicy texture. Perfect for frying, breading, or light stews.
Fresh cod (Gadus morhua): Highly valued for its white, firm flesh and mild flavour. Can be baked, grilled, or cooked in sauces.
Salted cod (Gadus morhua): Preserved in salt, which intensifies its flavour. Requires desalting before cooking and is ideal for traditional recipes such as Basque-style cod.
Bertodella or loach (Lepidion lepidion): Deep-water fish with soft white flesh, ideal for soups and seafood stews.
Sea bream (Pagellus bogaraveo): Semi-fat fish highly valued in gastronomy, with tasty and firm flesh. Traditionally baked.
Blackspot sea bream (Pagellus erythrinus): Related to sea bream, with white, juicy flesh and delicate flavour. Perfect for grilling or baking.
Common sea bream (Sparus spp.): Semi-fat fish with firm, tasty flesh, ideal for soups and stews.
Scorpionfish (Scorpaena spp.): Semi-fat fish with firm, flavourful flesh, ideal for soups and stews.
Red scorpionfish (Scorpaena scrofa): Firm and tasty flesh, widely used in broths and traditional fish cakes.
Baby conger eel (Conger conger - juveniles): Smaller conger eel with gelatinous, flavourful flesh. Ideal for broths and stews.
Conger eel (Conger conger): Semi-fat fish with firm, gelatinous flesh, ideal for soups, stews, and casseroles.
Meagre (Argyrosomus regius): Semi-fat fish with white, tasty flesh. Highly appreciated grilled, baked, or in ceviche.
Dentex (Dentex dentex): White fish with firm flesh and excellent flavour. Prepared baked, grilled, or in seafood stews.
Gilt-head bream (Sparus aurata): One of the most consumed fish, with soft and juicy flesh. Perfect for grilling, baking, or salt crust cooking.
Pout (Trisopterus luscus): White fish with delicate flesh and mild flavour. Ideal for frying or stews.
Red gurnard (Lepidorhombus boscii): Flat fish with fine flesh and delicate texture. Eaten grilled or fried.
Lemon sole (Lepidorhombus whiffiagonis): Similar to sole, with white flesh and mild flavour. Ideal for grilling or breading.
Blue grenadier (Macrouridae): Deep-sea white fish with delicate flesh and slightly sweet flavour. Perfect for stews and steaming.
Halibut (Hippoglossus hippoglossus): Large flat fish with firm flesh and mild flavour. Can be baked, roasted, or steamed.
Sand sole (Microstomus kitt): Flat fish with fine flesh and delicate flavour. Ideal for light and healthy recipes.
Common sole (Solea solea): Highly prized for its white, soft flesh. Cooked meunière-style, grilled, or baked.
Tench (Diplodus vulgaris): Small white fish with tasty flesh. Ideal for frying or simple stews.
European sea bass (Dicentrarchus labrax): Firm-fleshed fish with refined flavour. Enjoyed grilled, baked, or in salt crust.
Ling (Molva molva): White fish with firm texture and mild flavour. Perfect for stews and soups.
Hake (Merluccius merluccius): One of the most consumed white fish, with tender flesh and mild flavour. Used in sauces, baking, or grilling.
Grouper (Epinephelus marginatus): Semi-fat fish with firm, excellent flavour. Ideal for seafood stews or grilling.
Red pomfret / Emperor fish (Beryx decadactylus): White fish with firm texture and mild flavour, highly valued in cooking.
Perch (Perca fluviatilis): Freshwater fish with boneless flesh and delicate flavour. Ideal for grilling or baking.
Perch (river) (Brosme brosme): White fish with juicy, firm flesh. Perfect for stews and soups.
Large hake (Merluccius spp.): Larger hake with tender, tasty flesh. Ideal for frying or sauces.
Small hake (Merluccius merluccius): Smaller version of hake with soft, juicy flesh. Enjoyed fried or grilled.
Rockling (Phycis phycis): White fish with firm flesh and pleasant flavour. Ideal for stews and roasting.
Sabre fish (Lepidopus caudatus): Elongated fish with soft, juicy flesh. Highly appreciated grilled or in stews.
Monkfish (Lophius piscatorius): White fish with firm, boneless flesh and excellent flavour. Perfect for stews, rice dishes, or grilling.
Skate (Raja spp.): Cartilaginous fish with delicate, gelatinous texture. Usually cooked in stews or with black butter.
Turbot (Scophthalmus maximus): Flat fish with firm flesh and excellent flavour. Highly appreciated baked or grilled.
Red mullet (Mullus spp.): Semi-fat fish with reddish colour and intense flavour. Perfect for grilling or stews.
Dab (Pleuronectes platessa): Flat fish with tender flesh and mild flavour. Ideal for steaming, grilling, or baking.
Rainbow trout (Oncorhynchus mykiss): Trout with pinkish flesh and stronger flavour. Perfect for roasting, baking, or en papillote.
Pollock (Pollachius pollachius): White fish from the cod family, with firm flesh and mild flavour. Ideal for stews, baking, or sauces.
Poutassou or blue whiting (Micromesistius poutassou): White fish with tender flesh and juicy texture. Perfect for frying, breading, or light stews.
Fresh cod (Gadus morhua): Highly valued for its white, firm flesh and mild flavour. Can be baked, grilled, or cooked in sauces.
Salted cod (Gadus morhua): Preserved in salt, which intensifies its flavour. Requires desalting before cooking and is ideal for traditional recipes such as Basque-style cod.
Bertodella or loach (Lepidion lepidion): Deep-water fish with soft white flesh, ideal for soups and seafood stews.
Sea bream (Pagellus bogaraveo): Semi-fat fish highly valued in gastronomy, with tasty and firm flesh. Traditionally baked.
Blackspot sea bream (Pagellus erythrinus): Related to sea bream, with white, juicy flesh and delicate flavour. Perfect for grilling or baking.
Common sea bream (Sparus spp.): Semi-fat fish with firm, tasty flesh, ideal for soups and stews.
Scorpionfish (Scorpaena spp.): Semi-fat fish with firm, flavourful flesh, ideal for soups and stews.
Red scorpionfish (Scorpaena scrofa): Firm and tasty flesh, widely used in broths and traditional fish cakes.
Baby conger eel (Conger conger - juveniles): Smaller conger eel with gelatinous, flavourful flesh. Ideal for broths and stews.
Conger eel (Conger conger): Semi-fat fish with firm, gelatinous flesh, ideal for soups, stews, and casseroles.
Meagre (Argyrosomus regius): Semi-fat fish with white, tasty flesh. Highly appreciated grilled, baked, or in ceviche.
Dentex (Dentex dentex): White fish with firm flesh and excellent flavour. Prepared baked, grilled, or in seafood stews.
Gilt-head bream (Sparus aurata): One of the most consumed fish, with soft and juicy flesh. Perfect for grilling, baking, or salt crust cooking.
Pout (Trisopterus luscus): White fish with delicate flesh and mild flavour. Ideal for frying or stews.
Red gurnard (Lepidorhombus boscii): Flat fish with fine flesh and delicate texture. Eaten grilled or fried.
Lemon sole (Lepidorhombus whiffiagonis): Similar to sole, with white flesh and mild flavour. Ideal for grilling or breading.
Blue grenadier (Macrouridae): Deep-sea white fish with delicate flesh and slightly sweet flavour. Perfect for stews and steaming.
Halibut (Hippoglossus hippoglossus): Large flat fish with firm flesh and mild flavour. Can be baked, roasted, or steamed.
Sand sole (Microstomus kitt): Flat fish with fine flesh and delicate flavour. Ideal for light and healthy recipes.
Common sole (Solea solea): Highly prized for its white, soft flesh. Cooked meunière-style, grilled, or baked.
Tench (Diplodus vulgaris): Small white fish with tasty flesh. Ideal for frying or simple stews.
European sea bass (Dicentrarchus labrax): Firm-fleshed fish with refined flavour. Enjoyed grilled, baked, or in salt crust.
Ling (Molva molva): White fish with firm texture and mild flavour. Perfect for stews and soups.
Hake (Merluccius merluccius): One of the most consumed white fish, with tender flesh and mild flavour. Used in sauces, baking, or grilling.
Grouper (Epinephelus marginatus): Semi-fat fish with firm, excellent flavour. Ideal for seafood stews or grilling.
Red pomfret / Emperor fish (Beryx decadactylus): White fish with firm texture and mild flavour, highly valued in cooking.
Perch (Perca fluviatilis): Freshwater fish with boneless flesh and delicate flavour. Ideal for grilling or baking.
Perch (river) (Brosme brosme): White fish with juicy, firm flesh. Perfect for stews and soups.
Large hake (Merluccius spp.): Larger hake with tender, tasty flesh. Ideal for frying or sauces.
Small hake (Merluccius merluccius): Smaller version of hake with soft, juicy flesh. Enjoyed fried or grilled.
Rockling (Phycis phycis): White fish with firm flesh and pleasant flavour. Ideal for stews and roasting.
Sabre fish (Lepidopus caudatus): Elongated fish with soft, juicy flesh. Highly appreciated grilled or in stews.
Monkfish (Lophius piscatorius): White fish with firm, boneless flesh and excellent flavour. Perfect for stews, rice dishes, or grilling.
Skate (Raja spp.): Cartilaginous fish with delicate, gelatinous texture. Usually cooked in stews or with black butter.
Turbot (Scophthalmus maximus): Flat fish with firm flesh and excellent flavour. Highly appreciated baked or grilled.
Red mullet (Mullus spp.): Semi-fat fish with reddish colour and intense flavour. Perfect for grilling or stews.
Dab (Pleuronectes platessa): Flat fish with tender flesh and mild flavour. Ideal for steaming, grilling, or baking.
Rainbow trout (Oncorhynchus mykiss): Trout with pinkish flesh and stronger flavour. Perfect for roasting, baking, or en papillote.
