National cuisine of Galicia would impress people that are fond of seafood dishes. Travelers won’t be able to find such a grand selection of fish and shellfish in any other region of Spain. Every morning, local fishermen deliver piles of fresh seafood to restaurants and markets. It’s worth noting that treats are cooked using only fresh seafood, as frozen products and those stored for several days are very rare.
Persebes is considered to be one of the most expensive local delicacies; those are sea truffles that are very dangerous to harvest. These sea delicacies grow on coastal rocks of uninhabited islands; they become a harvest of the most experienced fishermen only.
The favorite delicacy of locals are sardines; natives even dedicated an amazing festival to this common food. Method of cooking sardines is very simple; they are usually strung on small wooden skewers and roasted over an open fire or grill. Virtually all local restaurants will offer travelers to taste zarzuela. It is assorted fish of several varieties complemented with crustaceans and shellfish.
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