Burela is the Galician capital of the white tuna, and one of the most important in the world. This gastronomic jewel is an emblem and one of the symbols of identity of this fishing village. For this reason, it dedicates its gastronomic exaltation festival to the white tuna fair, declared of National Tourist Interest and usually held the first week of August. The public can taste tuna in various preparations (tapa de salpicón, grilled, stewed, in empanada...).
Every October since 1963 is celebrated in O Grove, at the entrance of the Ría de Arosa in Pontevedra, the festival dedicated to the appreciation of Galician seafood. Mussels, scallops or razor clams are just some of the options prepared on site that can be tasted under tents in this gastronomic event. Local crafts, seafaring culture and traditional music are also very present, taking part in a varied sports and cultural program that includes seminars and exhibitions and where the Seafood Concerts stand out.
With 500 years of official history, Carril in Vilagarcía de Arousa boasts several generations dedicated to the sea and is recognized for the cultivation of its bivalves which are clams (japonicas, slimy and fine) and cockles. An art that has been commemorated with the Clam Festival for three decades, after more than four centuries of experience, and is celebrated every year in August. During the gastronomic festival, stands are set up to taste the clams “almejas a la marinera”, accompanied by the best Albariño wines, as well as many other activities.
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The "Espai del Peix" of Palamós' Fishing Museum offers a tour in the dissemination of fresh fish from Palamós, its cuisine and gastronomy, addressing aspects such as its nutritional values, fish consumption throughout history, tips for buying fish, sustainability, etc. There are demonstrations of seafood cooking and tastings of dishes made with fish species little valued, but with a high culinary value.
Conil's Gastronomic Fish Days are born in 2017 with the aim of putting in value the less known fish species, to increase their commercial weight, showing their culinary qualities and quality through the recipes prepared in local restaurants during a week in September. Organized by the OPP72 with the collaboration of the Association of Young Conil’s Restaurateurs.
Mogán's Tuna and Sea Fair (this year 2025 will celebrate its VIII edition) is a gastronomic fair whose purpose is to present the product that is generated from artisanal fishing that takes place in the municipality of Mogán, being the tuna its main star, although it is accompanied by other products of the sea that are also obtained from fishing. The space in which the fair takes place is a meeting point between the citizens of the municipality of Mogán and the people who visit it, integrating both social components for a cohesive development. People who come to the fair have the opportunity to taste the mentioned sea products, cooked in different versions by local restaurateurs and professionals who perform culinary demonstrations. All this immersed in an atmosphere of leisure and entertainment.
The traditional National Shrimp, Clam and Anchovy Fair is one of the most consolidated gastronomic fairs in Andalusia. It combines music, food and tradition and brings together thousands of people from different parts of the country who want to taste the delicious seafood. As usual, it is held on the date closest to the celebration of the Day of Punta Umbria, April 26th, which recalls its constitution as an independent municipality. This year it will begin on Friday 25th and end on Sunday 27th.
The Shrimp, Clam and Anchovy Fair takes place in one of its largest and most emblematic squares, the Plaza Pérez Pastor. This event promotes the most outstanding products of the seafood cuisine of Punta de Huelva, as well as other highlights of the province as sausages and Iberian hams from the Sierra de Huelva or Condado wines from Huelva. Along with gastronomy, there will also be musical performances that will enliven the day until well into the night.
This is a popular support not only to the majority taste to enjoy the delicacies of the sea of the town, but also mean a strong support to the fishing industry, hospitality and local commerce at a time when the peak of the summer season is about to arrive.
The Islantilla’s Maritime Stew Fair aims to promote these traditional coastal dishes from Huelva and seafood products in general by pairing them with wines from the Condado de Huelva region. The event includes a gastronomic fair and an annual competition for industry professionals. Islantilla is a beach and joint municipality formed by the coastal towns of Isla Cristina and Lepe, founded in 1991 with the goal of becoming one of the main tourist destinations in the province of Huelva.
The OPP72 carries out an annual campaign to raise awareness of artisanal fishing in schools. This campaign is called “La Mar en tu escuela” (The Sea in your school), and includes training sessions in schools, educational cards, documentaries, and a gastronomic competition for children: Seafarer Chef. This is a gastronomic contest, Masterchef style, aimed at primary school students of the schools in the province of Cadiz, where each participant prepares a recipe with fish from the fish markets of Cadiz. Of all the students who participate, 7 finalists are selected, who duel in a very close final. The students can send their video elaborating the recipe.
In mid-September, Isla Cristina hosts the Gathering of Almadraba Captains, a major event featuring a variety of activities. These include the Almadraba Opening Address and the Week of High-End Bluefin Tuna Gastronomy, with participation from renowned chefs and restaurants from across Spain. The event also features the Culinary Tuna Showcase, which brings together around fifty local hospitality venues that prepare dishes and tapas for diners to vote on the most exquisite bite. A Bluefin Tuna Mojama Tasting is also organized for professionals in the sector. The event kicks off with a spectacular tuna cutting demonstration (ronqueo) performed live, showcasing the Italian, Spanish, and Japanese styles.
