Understanding Mediterranean Seafood, From Sea to Table

01 Fish How Mediterranean fish differ by fat content, texture and habitat, and what that means for how they should be cooked. 02 Shellfish A practical look at clams, mussels, oysters and other bivalves — how they are sold, checked for freshness and cooked simply. 03 Crustaceans Prawns, shrimp, crab and lobster: how their size and species affect cooking time, and what to look for at the counter. 04 Seafood Seasons Why certain fish and shellfish taste best at certain times of year on the Costa del Sol, and how the local calendar works. 05 Freshness Guide The physical signs that separate genuinely fresh fish and shellfish from seafood that has simply been kept on ice too long. 06 Cooking Methods The Andalusian techniques — espeto, frying, grilling and more — that define how seafood is cooked along this coast. 07 Sustainability General principles for choosing seafood responsibly, from seasonality to species diversity, without relying on any single label. 08 Seafood Glossary Plain-language explanations of the terms most likely to come up on a Spanish seafood menu or at a fish market. 09 Nutrition What is broadly and reliably known about the nutritional value of fish and shellfish, without overstating the specifics. 10 Wine Pairing General principles for pairing Mediterranean seafood with wine, built around weight, acidity and cooking method.