en.Turismo

A fish dish with fortune and equally born in restaurant stoves is monkfish ( pixín ) with lobster or bugre , which is the term that has always been used here to refer to bogavante (lobster), the terms llocántaru and lubricante were more usual denominations throughout the rest of Asturias in years gone by, although today, most people use the term bugre.

In recent times, octopus with shellfish ("pulpu amariscau") has won over the heart of those who love this fruit of the sea.

Not as well known as Galician - style "a feira" octopus or octopus with potatoes, but not less delicious.

Octopus with potatoes (pulpu con patatines) is Gijón unmistakably dish, a stew in which small rock octopus (pulpín de pedréru) develops all its succulence over a low heat.

Turned today into a king of Asturian gastronomy, "oricio" (sea urchin) was in the past a product considered humble.

Fish accompanied by a sauce made with one of the greatest gastronomy pleasures offered by the sea, "oricios" (sea urchins).

The name of this dish seems to be taken from a cook from the traditional fishing district, Cimavilla; she used to prepare them in that way and was vixigona, which means spotted with smallpox.(vixigues = pustules).

This one is a recipe collected in Asturias in the sixties by Néstor Luján, renowned Catalonian gourmet, now deceased. He mentioned it in one of his books stating it was typical of Gijón. However, nowadays, the few people who cook trechaes sardines usually fill them with some variant of ratatouille, batter them in flour and eggs and serve them just like that.

A classic dish in our grandmothers' kitchens, which is the star of important dinner celebrations in Asturias.

Another unquestionable specialty of Gijón cuisine is the ventresca tuna (ventrisca), a summer formula that enhances the most succulent part of tuna fish and has clear origins in the fishing district of Cimavilla.