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, forming part of 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.
(Instagram Link)
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 26, which recalls its constitution as an independent municipality. This year it will begin on Friday 25 and end on Sunday 27.
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.
La Feria del Guiso Marinero de Islantilla pretende impulsar estos platos tradicionales de la costa onubense y los productos del mar en general, vinculándolos con los vinos del Condado de Huelva, mediante una feria gastronómica y un concurso anual para profesionales del sector. Islantilla es una playa y mancomunidad conformada por los municipios costeros de Isla Cristina y Lepe, que nació en 1991 con el objetivo de ser uno de los referentes turísticos de la provincia de 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.
A mediados de septiembre, Isla Cristina celebra el Encuentro de Capitanes de Almadraba, un evento destacado que incluye diversas actividades. Entre ellas, el Pregón Almadrabero y la Semana de la Alta Gastronomía del Atún Rojo, en la que participan renombrados restauradores a nivel nacional. Además, se lleva a cabo la Muestra Culinaria del Atún, que reúne a medio centenar de establecimientos de hostelería local, los cuales elaboran platos y tapas que los comensales pueden votar para elegir el bocado más exquisito. También se organiza la Cata de Mojama de Atún para profesionales del sector. Las jornadas comienzan con un espectacular ronqueo de atún, realizado en directo y siguiendo los estilos italiano, español y japonés.
