Raw & cured
Oysters are served raw on ice with lemon and mignonette, best eaten by the dozen at the coast. Ceviche and marinated herring cure fish in acid and salt. Gravlax and smoked trout are sliced thin for open sandwiches. Anchovies and sardines are salted or oil-packed for shelf life. Freshness is everything; ask which catch arrived that morning for the cleanest, brightest flavor.
Grilled & fried
Whole fish grills over charcoal with olive oil, herbs, and lemon at harborside spots. Fried calamari, shrimp, and white fish appear as cones at markets and beach stalls. Fish and chips wrap battered cod in paper with malt vinegar. Scallops sear quickly with butter. Cooking methods stay simple to preserve delicate flesh; avoid heavy sauces when you want to taste the sea's natural sweetness.
Shellfish & stews
Mussels steam in white wine with shallots and parsley by the pot. Clams and crabs feature in coastal stews with tomato or saffron broth. Lobster is boiled or grilled and cracked at the table. Bouillabaisse combines rock fish, fennel, and orange. Shellfish prices shift with the season and catch, so check the daily board. Use small forks and fingers confidently.
Buying & tips
Visit fish markets early for the widest selection and liveliest shellfish. Smell for clean ocean scent, not ammonia, when judging freshness. Ask vendors to clean and shuck for takeaway. Pair seafood with crisp white or sparkling wine and lemon. Mind bones in whole fish; request filleted if unsure. Allergen caution is key, since many broths and sauces contain shellfish stock.
