Fish & Seafood
The Canaries are located in the middle of the Atlantic, and the abundance of fish in the waters is legendary. The cold Canary current and the nutrient-rich upwelling areas off the African coast provide a diversity unmatched in the Mediterranean.
The stars of Canary fish cuisine:
- Vieja (Parrotfish): The quintessential Canary fish — a colorful reef dweller with firm, white flesh. Grilled, fried, or served as "Sancocho" (pickled fish with Gofio and sweet potatoes). The absolute highlight in good restaurants
- Cherne (Wreckfish): A large, deep-dwelling fish with buttery soft flesh — the filet mignon of Canary gastronomy, correspondingly expensive
- Sama (Dentex): Popular as a whole fish from the grill
- Atún (Tuna): Fresh from the boat, not from the can. Canary fishermen mainly catch yellowfin tuna — grilled as steak or raw as tartare
- Pulpo (Octopus): Cooked and served with paprika, olive oil, and salt — similar to Galicia, but with Canary Mojo
- Lapas (Limpets): A Canary delicacy — the limpets are grilled directly on the shell with garlic, parsley, and olive oil. Sounds adventurous, tastes fantastic
Sancocho Canario
The most important fish dish of the Canaries: Salted and dried Cherne (or Vieja) is soaked, cooked with sweet potatoes and regular potatoes, and served with Gofio and Mojo Verde. Traditionally a Friday dish and Easter feast. A must in any good Canary restaurant.
💡 Tipp
You can get fresh fish best in the small fishing villages: Puerto de las Nieves (Gran Canaria), El Cotillo (Fuerteventura), Los Abrigos (Tenerife), Playa Quemada (Lanzarote). Avoid the tourist restaurants on the promenade — go where the fishermen themselves eat.
