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The Coast

The coast in this tasty triangle provides the seafood. It is worth noting that Cadiz is bathed by the Atlantic Ocean on the west and the Mediterranean Sea on the east, acting as a "hinge" between them. From these seas comes the Almadraba Bluefin tuna, one of the most famous treasures of the province. It reaches the coast of Cadiz at its best, just at the time when the meat has more fat and is therefore tastier, and it is fished with an ancient fishing method called almadraba, using a network of traps and nets set along the coast. This is truly a unique product, joined by its "close relatives",  the Mackerel and Frigate or Bullet Mackerel, to offer superior quality on these coasts. They all supply the local industry for the production of premium quality traditional salted fish and canned fish.

As regards fish, two other important families should be pointed out; one is the Rock Fish family (its name alluding where they live) includes the Shining Gurnard, the Red Porgy or Couch’s Sea Bream, or the voracious Common Sea Bream found near Gibraltar. The second family are the Pescados de Estero (Estuary Fish), originating in natural salt water pools by the sea, in coastal areas like San Fernando or Chiclana. These estuaries combine their core activity of salt extraction with fish farming. Here, the  Common Sole, Guild Head Bream, and Lesser Grey Mullet are the most characteristic species.

Halfway between agriculture and marine activity is salt farming, a traditional activity in the Bay of Cadiz, which had languished in recent decades but is now rebounding strongly as a number of companies have chosen to take the plunge of turning their production to the gourmet sector, with products such as Flor de Sal (Fleur de Sel).

Also unique is another star product in the province, the west coast King Prawn, especially the kind found in Sanlúcar, at the mouth of the Guadalquivir River. Its "little brother" the Camarón (tiny baby shrimp), is the main ingredient of one of the most emblematic elements of Cádiz cuisine, the tortillita de camarones (baby shrimp pancake).

Among the typical shellfish of the coast of Cadiz are the Concha Fina (Smooth venus shell) and Langostillos  (Tuberculate cockle) from the Gibraltar area, the west coast Coquinas (Wedge clams), and the Cañaíllas (Spinous Yurex), clams, and Muergos (Sword razor shell), found in the Bay of Cadiz.

Last but not least, also worth mentioning in the sea area, is the emerging wealth of marine algae. The most famous and unique are the Ortiguillas (Sea Nettles/Snakelocks anemone), with a characteristic deep sea flavor. New companies in the area are now starting to harvest and market the algae that grow in the estuaries around the Bay of Cadiz.

The Countryside...

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