Costa Brava seafood cuisine at the Espai del Peix

Costa Brava seafood has them hooked. Foodies come in their thousands, drawn by the smell of suquets, calderetes and grilled fish. At the Espai del Peix they are passionate about making this seafood cuisine better known and focusing on the fisherman’s trade.

This dissemination is carried out from the fish market building, which overlooks the busy port of Palamòs and stands next to another seat of fishing tradition, the Fishing Museum. Along with the theory that explains how it all works—the fish auction, the fleet, the types of fish sold, the role of the buyers—there’s a practical part. Tastings are organised that pair seafood cuisine with DO Empordà wines, cooking demos and workshops so you can learn to whip up fabulous seafood dishes. If you love trying new recipes, you can get ideas at the Espai del Peix.

Jordi Geli - Museu de la Pesca, Palamós

Jordi Geli – Museu de la Pesca, Palamós

Which fish dish do you fancy cooking?

There are so many they can teach you. For instance, have you tried creamy catshark rice? Show off your culinary skills to your friends with this dish. The small-spotted catshark is a small shark that lives in the Mediterranean and is as tasty as it is rare in cooking. It’s delicious cooked with rice.

Jordi Geli - Museu de la Pesca, Palamós

Jordi Geli – Museu de la Pesca, Palamós

There are plenty more original dishes such as octopus in beer, hake brandade with pumpkin cream, rice with squid and ganxet beans and blue whiting with romesco crunch. There are even workshops for the kids! Who knows? You could have a budding Ferran Adrià at home.

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