Angula/anguila: eel and baby eels
Bacalao: cod, which is difficult to find fresh. It’s on sale in supermarkets salted and dried, and must be soaked in water before use to get rid of the salt
Besugo: red bream
Boquerones: anchovies, which are either served fried in batter (fritos) or filleted and ‘cooked’ in vinegar (en vinagre).
Espetos de sardinas – Photo Panoramio.com
Cigala: is the French langoustine
Dorada: gilt head bream, a really flavourful fish which is often baked in a crust of coarse sea salt
Langostino: king prawn
Lubina: sea bass
Merluza: hake, a very popular fish in Spain
Pez Espada or Emperador: swordfish, absolutely delicious cooked as a steak with olive oil, garlic and parsley
Rosada: is a white fish which is not found in Spanish waters, but is very popular in the country’s gastronomy. It’s only found frozen in Spain.
Salmonete: red mullet
Sardinas: as you would expect, are sardines. When in season, you will often find them as a dish at the ‘chiringuito’ beach bars on the coast, where they’re cooked on a wooden skewer over an open fire. These are known as ‘espetos de sardinas’.
Trucha: trout. ‘Trucha asalmonada’ is salmon trout.