The 10 fish we eat the most

The sea is endless, but consumers' wallets aren't. The ten most consumed fish in Catalonia in 2024 can be grouped according to a single characteristic: they are the most affordable. They also have other things in common, such as being small, traditionally cooked, and high-quality fish.

1. Sardine

It's a blue fish linked to a tradition that says it should be eaten when the months of the year don't have an erra in their name. Sardines are healthy because they're good for the heart and brain: they're an essential source of omega-3 fatty acids.

2. Anchovy

It's a blue fish that, when freshly caught, is called boquerón (boqueron), and once salted, it's called anchovy. From its bones, we've developed a national recipe, created by the legendary Motel de Empordà restaurant.

3. Alacha

It's often confused with the sardine, but they are very different. The alacha is thinner and tapered, and has a more elongated body. So much so, that it's even flattened. While the sardine is shiny, silver, the alacha has a dull, muted color. It runs through a horizontal, golden center line.

4. Mud pier

It can be distinguished from its siblings, the rock wrasse, by its color. Rock wrasse have distinctive yellow stripes on their dorsal fins. On the market, mud wrasse are cheaper than rock wrasse. However, both wrasse and rock wrasse are notable for their spines.

5. Canana vera

It reminds us of squid because they belong to the same family, but have distinct flavors. They're caught in spring, hence the most traditional recipe: when the onions are tender, they're stewed with the cananas.

6. Sorell

A blue fish with a rubbery, elastic texture that, when boned and marinated with salt and white vinegar, becomes one of the most sought-after fish.

7. Hake

A white fish with a long, soft body and a flattened head that feeds on small fish. Curiously, when the weather is good, it comes closer to the coast. It can weigh up to ten kilos.

8. Pink shrimp

It has only one homeland, the Mediterranean, although every fishing port claims its own is the best. It is nomadic, swimming tirelessly, and moving from one end to the other. Shrimp can be eaten raw, blanched for just two minutes, which is the way most chefs and fishermen recommend.

9. Blue crab

It originates from the west coast of the Atlantic and the Gulf of Mexico, but in recent years it has found a home in the Ebro River, where it has become an invasive species. Eating it is a good solution, especially because it makes for good recipes in the kitchen, especially with rice.

10. Galley

It's pale yellow and has strong spines, and some compare it to the insect pregadeo. Its most characteristic feature are the two black spots on its tail. Perhaps because of its limited meat content, it has traditionally been used for broths.

Infographic on the role of the ARA Domingo