Saboreando Gijón

Recipe book

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  Stewed ventrisca (belly-cut of tuna)

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  Another unquestionable specialty of Gijón cuisine is the ventresca tuna (ventrisca), a summer formula that enhances the most succulent part of tuna fish and has clear origins in the fishing district of Cimavilla.

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  Seafood soup

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  A classic dish in our grandmothers' kitchens, which is the star of important dinner celebrations in Asturias.

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  Trechaes sardines

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  This one is a recipe collected in Asturias in the sixties by Néstor Luján, renowned Catalonian gourmet, now deceased. He mentioned it in one of his books stating it was typical of Gijón. However, nowadays, the few people who cook trechaes sardines usually fill them with some variant of ratatouille, batter them in flour and eggs and serve them just like that.

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  Vixigona - style sardines

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  The name of this dish seems to be taken from a cook from the traditional fishing district, Cimavilla; she used to prepare them in that way and was vixigona, which means spotted with smallpox. (vixigues = pustules).

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  Rey (Rose Pompano) in sea urchin sauce

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  Fish accompanied by a sauce made with one of the greatest gastronomy pleasures offered by the sea, "oricios" (sea urchins).