Mallorca’s sea offers a larder of fish and seafood that are the basis of its rich fishing tradition and a pillar of its economy. Markets such as the Mercat de l’Olivar are a showcase of this abundance, with outstanding species such as the autumnal llampuga and the exquisite red shrimp from Sóller.
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The fish and seafood of Mallorca are gastronomic treasures that reflect the richness of the Mediterranean Sea that bathes the coasts of the island. The fishing tradition in Mallorca dates back millennia and remains an integral part of the local culture and economy.
In Mallorcan markets, such as the famous Mercat de l’Olivar in Palma, you can find a wide variety of fresh fish and seafood caught by local fishermen. These include the ‘llampuga‘, a seasonal fish that is caught in the autumn months and is the protagonist of many traditional dishes, and the ‘Red shrimp from Sóller‘, a delicacy prized for its intense flavor and delicate texture.
The “Mero y Porcella” dish is a celebration of Mallorcan flavors, where the porcella, a small pig, is carved open and embraces a grouper inside. This assembly is baked for two hours, allowing the pork fat to slowly melt, cooking the grouper with its richness and flavor
Mallorca’s restaurants pride themselves on serving these fresh products, offering a culinary experience that ranges from simple dishes such as ‘peix al forn‘ (baked fish) to more complex elaborations such as ‘caldereta de langosta‘ (lobster stew). In addition, Mallorcan cooking techniques, which often include the use of local herbs and EVOO, enhance the natural flavor of the fish and seafood.
The island also celebrates its maritime heritage with festivals and fairs that honor fishing, such as the ‘Fira del Mar’ in Cala Ratjada, where you can sample traditional dishes and discover more about the region’s marine life. Mallorca’s relationship with its sea is a love story that is savored in every bite of the fruit of its waters.
Dive into the depths of Mallorca’s culinary culture, where sea and land come together in an embrace of tradition and flavor. From the silver flash of the “llampuga” that announces its arrival with the September storms, to the ancestral technique of roasting the grouper inside a porcella, each dish and each fish has its own story. Meet the raor, a submerged treasure whose capture is a regulated art, and explore how these elements define not only the gastronomy but also the very essence of Mallorca.
The origin of the word “Llampuga”.
The name “llampuga” is inspired by the Mallorcan word “Llamp”, which means “Lightning”. Like a mirror of the stormy September sky, this fish appears with the first storms of the month, marking the beginning of a season full of flavor and tradition.
A baked tradition: grouper and porcella.
The “Mero y Porcella” dish is a celebration of Mallorcan flavors, where the porcella, a small pig, is carved open and embraces a grouper inside. This assembly is baked for two hours, allowing the pork fat to slowly melt, cooking the grouper with its richness and flavor. The result is a symphony of land and sea, a dish that is proudly served on the tables of Mallorca.
The exclusive catch: the raor.
The raor, a fish with an elegant figure and exquisite flesh, is a real jewel in the waters of Mallorca. Its fishing is meticulously regulated, making each catch a special event. Those lucky enough to catch it, usually prepare it fried, honoring its delicate flavor with the simplicity of lemon, thus enjoying one of the most delicious secrets of the Mediterranean.
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