Fishing is one of the great economic engines of the Costa da Morte and also one of the most prolific sources of local gastronomy. From the typical caldeiradas in which the use of ray, conger eel and pollock stands out to the grilled preparations where sole is used as the star fish, through the baked preparations where sea bass and sea bream stand out, or even the use of embers for fish such as sardines or horse mackerel. The Costa da Morte has such a large amount of fish and ways of preparing them that it will be difficult for you to try all the options in a single trip.
However, the Costa da Morte also has a way to make it easier for you to taste this infinite number of possibilities through gastronomic festivals in which you can participate, such as the eel festival in Ponteceso (Easter), the trout festival in Baio (the first Sunday of August), the octopus festival in Sardiñeiro, Fisterra (September 8) or the different sardines that are held on the night of San Juan (the night of the 23rd of September). to June 24) throughout Costa da Morte.
