Port de la Selva, seafood dream town
When you eat a grilled Sardine, do you eat the bones? And what about the head? I'm not talking about the canned variety -- these sardines are fresh off the boat and hot off the grill (with a little garlic/herb sauce too). Fresh Anchovies and Sardines are a local specialty all along the "Costa Brava", but how do you eat them?
Sardine and anchovie fish nets at Port Lligat
On this coast of the Mediterranean, we dropped into one of many seafood cafes serving the local specialty: fresh anchovies and sardines.
They're hand filleted (now, that's a job!) and not overpowering -- fresh, not over-salted, and quite delightful served on a toast with fresh tomato... quite unlike anything we'd ever had before (ie. the canned variety). Next, we ordered a plate of grilled sardines. They arrived and I decided to dig in and eat the whole thing. That didn't go so well. So we ended up digging them apart on the plates and picking out the bones (and leaving the heads behind).
A plate of fresh grilled sardines, with garlic and herbs
In Cadaques, there are a multitude of restaurants serving sea food, but how does one go about picking the right one? We wandered around town the evening before, checking out menus and planning our next day's meal. Luckily, in the morning, we spotted a young gentleman leaving the fresh fish stand with a large bag. He entered the small restaurant we had already spotted as a likely candidate. We enjoyed fresh "Platte", sea bream which appears to be a cousin of snapper. But again, we left the bones and head behind.
DM
No comments:
Post a Comment