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DE Great depth off the coast of the Canary Islands and the influence of the Gulf Stream make the waters around the islands an ideal habitat for a diverse marine fauna. This is a variety of fish and seafood, which are valued in Canarian cuisine. For many centuries, the population of the islands was feeding on fish. Cherney, vyeha, wahoo, sea bass, mackerel, dorada, seabass-lubin, marlin, barracuda, shrimps, squid, mussels and many others. Almost all the coastal cities of Tenerife, you can buy fish from the sea, even today many Canarian families live by the seafood. Fish in Tenerife are valued much higher than animal meat. In total, local dishes contain about 20 different fish names. In general, fish are fried in oil, stewed or boiled. You can also meet food from pickled and dried fish. The traditionally Canarian seafood dishes are sancocho canario. This soup is made from vegetables and boiled fish. Usually, a black fish is used for this, which resembles a sea bass. In the soup is also put sweet potato and potatoes.
In the right fish restaurant there is a showcase where the fish is presented, than the restaurant have. The menu, as such, may not be at all.
The person behind the showcase in the tray will collect everything that you show your finger, specify how to cook, after which your order will disappear in the bowels of the kitchen. Waiting for the main dish, take a beer, o some fingerfood, like sprats, fried fish (gueldes fritos). They are eaten whole, with head and bones. Or small fried cuttlefish (chopitos fritos).
From cold snacks, we recommend trying local shrimp camarones and boquerones - pickled anchovies without a salty taste.
Exquisitely delicious shrimp with garlic (gambas al ajillo), which is served in hot oil with spices. The octopus in Galician (pulpo a la gallega) deserves respect.
In general, to go to fish restaurants is good experience: then it will turn out to try several dishes at once.
