Show us your mussels! A mouthwatering trip to Vigo, Spain’s seafood capital
The Galician city on the Atlantic coast has the EU’s largest fishing port, which provides its many bars and restaurants with a spectacular trawl of oysters, clams and musselsRocks thrashed by Atlantic waves have famously bestowed names such as “end of the world” and “coast of death” on Galicia, Spain’s north-western region. But there is a calmer, more intimate side to this coastline, that of the many rias (inlets). Legend has it that they resulted from the imprint of God’s hand when he made the world, and, temptingly, they nurture superlative shellfish. This lures me to Vigo, the largest fishing port in the EU, which spills down a hillside into a sheltered estuary lined with marinas, industrial docks, jetties, a fishing port and a cruise terminal.The magic formula is the combination of fresh river water and salty seawater, which creates a nutrient-rich paradise for succulent crustaceans and cephalopods. I soon learn, too, that Vigueses are joined at the hip to the sea – and have been for centuries. Passion for el mar rules: “We are all men of the sea,” as one local tells me, and trawler-loads of ocean fish join shellfish on the plates of Vigo’s many taverns, tapas bars and restaurants. Continue reading...
The Galician city on the Atlantic coast has the EU’s largest fishing port, which provides its many bars and restaurants with a spectacular trawl of oysters, clams and mussels
Rocks thrashed by Atlantic waves have famously bestowed names such as “end of the world” and “coast of death” on Galicia, Spain’s north-western region. But there is a calmer, more intimate side to this coastline, that of the many rias (inlets). Legend has it that they resulted from the imprint of God’s hand when he made the world, and, temptingly, they nurture superlative shellfish. This lures me to Vigo, the largest fishing port in the EU, which spills down a hillside into a sheltered estuary lined with marinas, industrial docks, jetties, a fishing port and a cruise terminal.
The magic formula is the combination of fresh river water and salty seawater, which creates a nutrient-rich paradise for succulent crustaceans and cephalopods. I soon learn, too, that Vigueses are joined at the hip to the sea – and have been for centuries. Passion for el mar rules: “We are all men of the sea,” as one local tells me, and trawler-loads of ocean fish join shellfish on the plates of Vigo’s many taverns, tapas bars and restaurants. Continue reading...
