Ceuta

A pestiño is a Christmas or Holy Week pastry that is popular in Andalusia and other regions of southern Spain. It is a piece of dough, deep-fried in olive oil and glazed with honey or cinnamon sugar. The prestiño dates back to the 16th century, being mentioned in the book La Lozana Andaluza, which was written in 1528. Normally the dough is flavoured with sesame. Its form and composition vary from region to region and are different in Medina-Sidonia, Cádiz, Chiclana de la Frontera, Sanlúcar de Barrameda, Rota, Salobreña and other towns in Andalusia. In these towns they are typical for Christmas but in the rest of Andalusia they are eaten throughout the year.

Slices of stale bread that are soaked in milk, sugar, cinnamon and egg, then fried, a Spanish style French toast, common during Easter

Bonitos are a tribe of medium-sized, ray-finned predatory fish in the family Scombridae – a family it shares with the mackerel, tuna, and Spanish mackerel tribes, and also the butterfly kingfish. Also called the tribe Sardini, it consists of eight species across four genera; three of those four genera are monotypic, having a single species each. Bonitos closely resemble the skipjack tuna, which is often called a bonito, especially in Japanese contexts. The fish's name comes from the Portuguese and Spanish bonito , identical to the adjective meaning 'pretty'. However, the noun referring to the fish seems to come from the low and medieval Latin form boniton, a word with a strange structure and an obscure origin, related to the word byza, a possible borrowing from the Greek βῦζα, 'owl'.

Braised pork cheeks

Crabs are decapod crustaceans of the infraorder Brachyura , which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax.[a] They live in all the world's oceans, in freshwater, and on land. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

Crayfish[a] are freshwater crustaceans belonging to the infraorder Astacidea, which also contains lobsters. Taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills. Some species are found in brooks and streams, where fresh water is running, while others thrive in swamps, ditches, and paddy fields. Most crayfish cannot tolerate polluted water, although some species, such as Procambarus clarkii, are hardier. Crayfish feed on animals and plants, either living or decomposing, and detritus. The term "crayfish" is applied to saltwater species in some countries.

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes. Not all serranids are called "groupers"; the family also includes the sea basses. The common name "grouper" is usually given to fish in one of two large genera: Epinephelus and Mycteroperca. In addition, the species classified in the small genera Anyperidon, Cromileptes, Dermatolepis, Graciela, Saloptia, and Triso are also called "groupers". Fish in the genus Plectropomus are referred to as "coral groupers". These genera are all classified in the subfamily Epiphelinae. However, some of the hamlets , the hinds (genus Cephalopholis), the lyretails (genus Variola), and some other small genera (Gonioplectrus, Niphon, Paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". Nonetheless, the word "grouper" on its own is usually taken as meaning the subfamily Epinephelinae.

John Dory, St Pierre, or Peter's fish, refers to fish of the genus Zeus, especially Zeus faber, of widespread distribution. It is an edible demersal coastal marine fish with a laterally compressed olive-yellow body which has a large dark spot, and long spines on the dorsal fin. Its large eyes at the front of the head provide it with binocular vision and depth perception, which are important for predators. The John Dory's eye spot on the side of its body also confuses prey, which are scooped up in its large mouth. In New Zealand, Māori know it as kuparu, and on the East Coast of the North Island, they gave some to Captain James Cook on his first voyage to New Zealand in 1769. Several casks of them were pickled.

Lobsters are malacostracans of the family Nephropidae or its synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species of Homarus from the northern Atlantic Ocean and scampi —the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.[citation needed]

People of several cultures eat octopus. The arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. Octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain. Octopus is a common ingredient in Japanese cuisine, including sushi, sashimi, karaage, stew, sour salad, takoyaki and akashiyaki.

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs , some of which are edible. The term prawn is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and in contemporary usage, the terms are almost interchangeable. The terms shrimp and prawn are common names, not scientific names. They are vernacular or colloquial terms, which lack the formal definition of scientific terms. They are not taxa, but are terms of convenience with little circumscriptional significance. There is no reason to avoid using the terms shrimp or prawn when convenient, but it is important not to confuse them with the names or relationships of actual taxa.

Salmorejo, sometimes known as ardoria or ardorío, is a traditional creamy soup originating from Andalusia, southern Spain, made of pear tomato, bread, extra virgin olive oil and garlic. The salmorejo is served cold and may be garnished with diced Spanish ibérico ham and diced hard-boiled eggs. The recipe has its origin in the word "aliño" (dressing) and in principle it was a sauce composed of water, vinegar, salt and oil to season the rabbit. It will be after the discovery of the New World when the tomato is incorporated. First references to the word "salmorejo" date back to the 17th century, being a transitional soup between the old and new world.

Sea bass is a common name for a variety of species of marine fish. Many fish species of various families have been called sea bass. In Ireland and the United Kingdom, the fish sold and consumed as sea bass is exclusively the European bass, Dicentrarchus labrax. Sometimes referred to as sea bass include the following: Family Serranidae

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

Sole is a fish belonging to several families. Generally speaking, they are members of the family Soleidae, but, outside Europe, the name sole is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family. In European cookery, there are several species which may be considered true soles, but the common or Dover sole Solea solea, often simply called the sole, is the most esteemed and most widely available. The word sole in English, French, and Italian comes from its resemblance to a sandal, Latin solea. In other languages, it is named for the tongue, e.g. Greek glóssa , German Seezunge, Dutch zeetong or tong or the smaller and popular sliptong (young sole), Hungarian nyelvhal, Spanish lenguado, Cantonese lung lei (龍脷, 'dragon tongue'), Arabic lisan Ath-thawr (‏لسان الثور‎) (for the common sole) meaning 'the tongue of ox' in Qosbawi accent, Turkish dil. A partial list of common names for species referred to as sole include:

A squid is a mollusc with an elongated soft body, large eyes, eight arms, and two tentacles in the orders Myopsida, Oegopsida, and Bathyteuthida (though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting these criteria). Like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle. They are mainly soft-bodied, like octopuses, but have a small internal skeleton in the form of a rod-like gladius or pen, made of chitin. Squid diverged from other cephalopods during the Jurassic and occupy a similar role to teleost fish as open water predators of similar size and behaviour. They play an important role in the open water food web. The two long tentacles are used to grab prey and the eight arms to hold and control it. The beak then cuts the food into suitable size chunks for swallowing. Squid are rapid swimmers, moving by jet propulsion, and largely locate their prey by sight. They are among the most intelligent of invertebrates, with groups of Humboldt squid having been observed hunting cooperatively. They are preyed on by sharks, other fish, sea birds, seals and cetaceans, particularly sperm whales.

The swordfish , also known as the broadbill in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill. They are a popular sport fish of the billfish category. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood. These fish are found widely in tropical and temperate parts of the Atlantic, Pacific, and Indian Oceans, and can typically be found from near the surface to a depth of 550 m (1,800 ft), and exceptionally up to depths of 2,234 m. They commonly reach 3 m (10 ft) in length, and the maximum reported is 4.55 m (14 ft 11 in) in length and 650 kg (1,430 lb) in weight. They are the sole member of their family, Xiphiidae.

A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: 50 cm or 1.6 ft, weight: 1.8 kg or 4 lb) up to the Atlantic bluefin tuna (max length: 4.6 m or 15 ft, weight: 684 kg or 1,508 lb[citation needed]), which averages 2 m (6.6 ft) and is believed to live up to 50 years. Tuna, opah, and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to 75 km/h (47 mph). Greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature.