Seafood
The Galician seafood is highly valued in all markets. Following the season we have availability for octopus, squid, cuttlefish, spider crab and velvet crab.
Squid
Loligo vulgaris
The squid is plentiful in summer although it can be caught practically all year. This species occurs from 65 to 820 feet depht. The best fishing time is the night when it emerges to the surface to nourish itself.
The squid stands out for its great taste and its firm flesh. The fresh squid can be cooked in many different ways. It contains high levels of potassium and vitamin A.
Spider crab
Maja squinado
The spider crab likes the cold water therefore it is plentiful from November to June. It is important to respect the closed season to avoid catching the females while they spawn. In this way, we guarantee the preservation of the species as well as the fishing season after season.
The Galician spider crab is a darker specimen. Its carapace is frequently covered by small seaweeds. These two qualities make it different from other species as the French spider crab. Its flesh and juice are highly valued due to its taste, with females being preferred over males.
Cuttlefish
Sepia officinalis
This kind of fish has more activity when the water temperature is lower than 16 ºC. The minimal size of a cuttlefish catch is 3 inches. This cephalopod has a quick growth that reaches 5 inches in less than two years.
It is easily distinguishable from the squid due to its darker colour, bigger head and its characteristic inner shell. Before cooking it is necessary to remove the entrails as well as the membrane covering them, then it becomes white. The squid provides us with iodine and vitamins A, B and E.
