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A very sweet Spanish expression
29 June 2016

      Some days ago, I listened a radio program, in which a collaborator took some doughnuts, typical from Galicia, in northwestern Spain, called "Melindres", as a present for his colleagues. Then I remembered this expression, that I heard, in my home, several times, when I was a child: "Being melindre" (a person). Then, immediately, I searched the meaning of Melindre and its relationship with doughnuts from Galicia; but I did not find any result, on the relationship between the two.

      According to the Spanish dictionary, the word “Melindre” has two definitions; first: Fritter honey; and second: Delicacy affected. Therefore, I thought that maybe that small cake is named so, because it is a "delicacy", in pastry-making.

      But, the origin of this word, in Latin, was Mellitulus, which is the diminutive of “Mellitus”, which means "sweet as honey".

      And it has three definitions; first: Fruit of pan, made with honey and flour; second: Sweet of marzipan paste, covered with white sugar; and third: Delicacy affected in words, gestures and actions.

      Now, I want to show you a version of the recipe, just in case you want to try to cook it. The Ingredients, that you need, are: 200 grams of cake flour. 20 grams of butter. 20 millilitres of anisette (optional). 4 egg yolks. For glaze: 200 grams of sugar and 100 millilitres of water.

      Each village has its own recipe. And this one, which I am going to show you, is from the town of Melide.

Two views of Melide (A Coruña. North eastern Galici)

      To prepare these ingredients, you have to do the following: In a bowl, mix the melted butter, the egg yolks and the anisette. You incorporate the flour, gradually, and you get to integrating it, with the other ingredients.

      Pour out the dough, onto a work surface, and knead for 10 minutes, until the dough does not stick to the hands or the worktop.

      Let the dough to rest for one hour, and you begin to form the melindres. With small portions of dough, you have to form some thin cylinders, which you have to roll up on themselves, to form hoops.

      Put the Melindres, on a baking dish, and preheat the oven to 220 ° C, bake for 10 minutes. Move the Melindres away from the oven and let them cool on an oven rack, until completely cool, before proceeding to cover it with the glazed.

      When they are cold, you have two options, or sprinkle with powdered sugar or with regular white sugar; anyway, put sugar on a plate and cover the melindres into sugar to adhere; and  from here to a platter.

      In the village of Melide (La Coruña. Northern Galicia), they do as following, with the glazed: they put a small saucepan on fire and add the sugar and water. Then, they let the syrup cook for 5 minutes, let reduce and turn off the burner.

      Pass all the melindres on the syrup. Put all the cold melindres, in a bowl, and irrigate with the syrup. With a fork, stir the melindres, in the syrup, so that they are all well impregnated and placed, on a rack. Expect the dry syrup, before eating.

      It is important to be agile, in the time when you irrigate the melindres, with syrup, because, in a few seconds, the syrup shall be solidified and you have to get all the melindres covered.

      And the result must be like this one:

Melindres from Melide

      Each year, the second Sunday, in May, from 25 years ago, in Melide, is celebrated “the Feast of melindre and traditional pastries Terra de Melide”. In this party, it is valued the typical local pastries, in the shape of three of its flagship products, trying to honor the traditional ways of work of local pastries, the melindre, the rich and the almond.

      Next May 7 and 8 –2017, you may go to Melide, to enjoy this party. In addition, you can enjoy the acts ludic-festive. And this is a Tourist Interest Party, in Galicia.

      But, in Galicia, there are another villages, where you can enjoy their famous melindres. One of those villages is Ponteareas (Pontevedra. Southern Galicia).There, they add a little bit of grain of almond to the melindres.

A view of Ponteareas

Melindres from Ponteareas

      Another village is Silleda (Pontevedra).

A view of Silleda.

      Every Sunday of Easter, from 25 years ago, Silleda cellabrates the named “Festa da Rosquilla”, in which you can enjoy doughnuts and Melindres. These are emblematic products, since 100 years ago. The Melindres were already known in the Nineteenth Century --In 1880 and 1909, they celebrated competitions and exhibitions, with this sweet--.

      In Silleda, they add anisette or honey to the melindres.

Melindres from Silleda

      And the other village, that I recommend you to visit and enjoy the melindres, is Allariz.

A view of Allariz (Orense. South of Pontevedra)

      In Allariz you can use milled almond, or mixed with flour, instead of wheat flour, and they can be covered with chocolate.

      And these are Melindres from Allariz:

      Well, I hope that you have liked this post and hope that you can go to Galicia soon.

      Until my next post, kind regards,


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Spanish women entrepreneurs
20 June 2016

      I have just found a very interesting video, on several women, who have joined, in an Association, “Point of light”, to develop a work activity, which they did not have until now. If you want to watch this video, please click below:

Voice in off: “March 8: International Women's Day. Some of the members of “Point of light” prepare the activities of the week and the tribute, which they gave to the pioneer women, in their entrepreneurship of their village, last March 20”.

Note: While you were listening to the voice in off, you coul read, on the image, the following: Association of Rural Women. They create networks of local development.

Mirta Gutiérrez (President of the Association “Point of light”): “Name of element…..In the footsteps of our elderly people”.

Voice in off: “They speak it all. They tell us that they exchange opinions, in order that this one and any other project is a success. Internet keeps them in contact and, in the evenings, who can, go to the Association”.

Margarita Fernández (Chairwoman of Point of light): “I think we give a little bit of everything: from group therapy --which we do much--, we give hope, we give teaching --because we train people--, and we give boost to the hopes and dreams, that they have”.

Voice in off: “And that dream is none other than to work, access to a labor market, where they are not, because of raise a family, or because the crisis separated them and, now, the rural environment puts them difficult to return. They are women between 40 and 60 years, at risk of social exclusion”.

Cristina Lorenzo (Unemployed): “At certain ages, it seems like you have left ...., your job is over and like that you missed the boat .... and, here, you see that no, that with the age that you have, with few skills, which perhaps you can have --that here they are not few, here they have many--; but, you can bring up some business and to do something, of course”.

Mirta Gutiérrez: “We have a particular style: we got together, we take a tea, chatted and we pull the project up. Normally, people say: "Mirta: Do you make everything you say?” and I say: "Yes, no doubt Are there problems?, yes ....; but you skip them. Are there economic disadvantages?, yes, we all have them; but, if we are all together and have a single project, a single determination that this gets ahead, it gets”.

Voice in off: “In this endeavor, 25 women are, in the Sierra of Guadarrama, in Madrid, women eager to learn, help and collaborate”.

Sole Castillejo (Context Green Comunication): “We work with them, for all events, such as it was, two weeks ago, with FAVEMUR, making all the promotional campaign, networking and press releases ....”.

Mimi Hernández (unemployed visual arts): “For example, there is another girl, who told me that my role can serve for her personal project; then, I think that, here, you learn ... not only what is inspiring for you, but also what you can inspire for other companions”.

Inmaculada Espartero (Hats “Agustina Goya”): “The people do many things; but, each one is at her home; then Point of Light is like a junction point”.

Voice in off: “Francesca makes jewels, from fifteen years ago....; a jewellery, drinking from her travels and experiences. Every six months, she reinventes it, with new materials and ideas. Today, while showing her work, to other colleagues, she talks about how much the Association has given her”.

Francesca Mantura (Artisan of jewels): “What the Association has taught us, to me personally, is that each step entails another. Perhaps, I had stayed stagnant myself, as a street vendor of jewels and that had no sense, probably, and showing work, in a more open manner ...., more of square, Right?, in the public square, that is very funny”.

Voice in off: “Loli is an Administrative, by profession, and Apiarist, by passion. She tells us she got close, to Point of light, to lend a hand; but it was the association, that helped her. Now, she not only produces honey from her hives, she also makes soaps and candles ... and the most important thing: it has given her self-confidence”.

Loli Sanz (Apiarist): “It gives me the value of unity, friendship, companionship ... I think it is a very good initiative”.

Vicky Buñones (Nordic Walking): “The walking stick is caught, tightly, up .... and you release it...; we catch it ...., we release it .....”.

Voice in off: “Vicky is a graphic designer and, recently, Nordic Walking instructor, a sport of which she speaks wonders. She tells us that, walking in the countryside, with walking sticks, gives her the life and that is what she wants to convey to the elderly people, with whom she works”.

Vicky Buñones: “Point of Light has given me this opening to the Sierra ...., this opening to what I am looking for, which is help the elderly, to go out, out of doors, and feel better, and to provide them my own experience”.

Voice in off: “To Mónica and her husband, Javier, the crisis left them unemployed. After several years, without a job, they opted for self-employment and, thus, they began brewing beer ..., artisan and organic, according to a way of life, respectful of the natural environment, which focuses on local development and women  --values, in which they tell us that they match with Point of Light—“.

Mónica Somacarrera (Beer “Gabarrera”): “Undertake is very tough ... very tough and there is a lot of moments of solitude, in which, really, you lose a little perspective ... and Point of Light is there, to encourage, to help, to give a hand .. .., to solve certain specific problems. What can we can invest to Point of Ligh?, well, to prove to all those women, who are trying to undertake, it is possible”.

Voice in off: “Mónica, Loli, Francesca, Isabel, Mimi and Sole are rural women, entrepreneurs or unemployed ...., women eager to do, with enthusiasm and a motto: together we are more. They ask to be supported, above all, to be listened”.

      Well, I think that it is a very good initiative to employ and I think that it should be good, if there were another initiatives, like this one. These women were on right, when they said that it is very important to be united.

      Until my next post, kind regards,


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Spanish hotpot monkfish with potatoes
15 June 2016

       I know that now it is hot; but I would like to show you a very good and simple recipe: "Hotpot monkfish with potatoes".

      The Ingresients, for this recipe, are: 1 monkfish tail frozen. 2 fillets of monkfish --can be frozen--. 600 grams of potatoes. 1 onion. 1 tomato. 1 clove garlic. Chopped parsley. 1 teaspoon with sweet paprika. 1 litre of fish stock. 4 tablespoons of olive oil. Salt. Finely chopped almonds (optional).

A monkfish tail

      For the preparation of this recipe, you have to do the following: Peel and chop the onion, the tomato and the garlic. Also, peel and cut the potatoes into slices. Then, you have to clean the monkfish and cut into dice.

      Then you have to put in a pan, oil, onion, tomato and garlic and fry lightly, stirring with a wooden spoon, for 5 minutes, without letting them brown. Add the paprika and stir. Put salt to taste. Incorporate the potatoes and stir with a wooden spoon. Then, cover everything with the broth and simmer, for 20 minutes.

      Now, add the monkfish and the almonds (optional). Cook for 8 minutes. Sprinkle with chopped parsley and serve.

      And the result must be so:

Hotpot monkfish with potatoes

       Well, I hope that you have liked this recipe and hope that you want to try to become it in a very good dish.

      Until my next post, kind regards,


Sponsored by Costaluz Lawyers.

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First exoskeleton for children with Spinal Muscular Atrophy in Spain and in the world
13 June 2016

      The last Thursday, I could watch a very important news, for Health in the world: “A team of Spanish researches have invented the first exoskeleton for children with Spinal Muscular Atrophy”. Effectively, a team, from the Automation and Robotics Centre, at the Higher Council for Scientific Research (CSIC), led by Elena García, has designed this exoskeleton, that is in preclinical phase. Now, we need a company willing to sell it, to benefit million of children worldwide. While that company appears, the parents of some Spanish children, with this disease, have opened a line of Crowd Funding, from 10 Euros.

      Then, I have found a video, to show you how this robot works. If you want to watch this video, please click on the link below:

Elena García (Founder of “Bionics Marsi“ and Researcher at the CSIC): “We have designed and have made an exoskeleton, of gear, for children affected by neuromuscular diseases; specifically, we are now testing in children, affected by Spinal Muscular Atrophy”


Elena: “The exoskeleton is a robot, which is attached to the legs and trunk of the child and helps him to stand up and walking; in this sense, it is attending, in order that this child does not lose that ability to walk; thus, it can have a therapeutic  effect, on one hand and an improvement, in his quality of life, on the other hand, if it can be incorporated into the activities of daily living”


Elena: “The exoskeleton could be used in children from 3 to 14 years old; thus, it can be adapted to the growth of the child; but more important is the ability of the exoskeleton, to fit his –or her-- symptomatology”


Gustavo Lorenzo (“Ramón y Cajal Hospital”): “Spinal Muscular Atrophy is a genetic disease, that affects nerve cells, in the spinal cord, and conditions that, gradually, the body's muscles to atrophy. People, who have “type 2” form, but the fundamental problem, which they will have, is that they can not walk, can not maintain a static right of their spine; they can not increase their breathing capacity, because their muscles do not work, and, besides, when, progressively, it is doubling their spine, Scoliosis occurs and that makes their breathing capacity becomes worse. Right?”.

Elena: “The exoskeleton is composed of a series of engines, which are like artificial muscles .... music ..... In this one, concretely, we have five, on each leg, and can be added one more; so we are supplying the each normal joint functionality and its degree of movement, in each of the legs is a computer, on board, very small; but, there is a computer, which is what is responsible for sending such orders the engines, to generate gait patterns, the most appropriate possible –patterns like the natural motion--; but, who commands the computer is the child himself, with his mobility; we have sensors, in each of these joints, in their artificial muscles, which have a lot of sensitivity and can detect that intention of motion, with that little bit of movement, that it is done by the child……………. We are doing these tests, pre-clinical, --ie, to show, still in the laboratory, that the exoskeleton achieves a functionality--, and these tests are already being done with volunteer patients. Now, in collaboration with hospitals, with the “Ramon y Cajal Hospital”, in Madrid, and the “San Juan de Dios”, in Barcelona, we will test the therapeutic effect of the exoskeleton, which is what really has been developed for.”.

      Well, If you want to collaborate, with Marsi Bionics, to finance the proposed acquisition of  several exoskeletons, please choose one of the following options on the website of Marsi Bionics. Make you click on the link below:

      You can click the icon “Donativos” (“Donations”), “Aportaciones con recompensa” (“Contributions to reward”), “Patrocinio” (“Sponsorship”) or “Inversión en el proyecto” (Investment in the project). You need a contract for the third and fourth options.

      I hope that you have liked the project and you can collaborate with this nice project.

      Until my next post, kind regards,


Sponsored by Costaluz Lawyers.

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Nine Spanish beaches have got a blue flag in 2016
09 June 2016

      Surely, you know this year, Spain has achieved 586 blue flags, on its beaches, for the year 2016.

        But, I would like to talk to you about the new nine Spanish blue flags, that Spain has gotten, this year, 2016.

      On May 5, in Madrid, it was presented the list of Blue Flags, for Spain, in 2016. The President of the Association of Environmental and Consumer Education (ADEAC), Jose Ramon Sanchez --accompanied by the Secretary of State of Tourism, Isabel Borrego--, stressed that, for the first time, they have been awarded, in interior waters –concretely, the reservoir of Ullibarri-Gamboa (in Álava, North of Spain)--, three beaches: "South Garaio” (Barrundia), “North Garaio" (Elburgo) and "Landa" (Arrazua-Ubarrundia).

Reservoir Ullíbarri-Gamboa (Álava, Vitoria, Basque Country)

Reservoir "Ullíbarri-Gamboa"

Beaches of Garaio

       Barrundia is a village, at the north of Alava, formed by 15 small villages. Some of them are located on the southern of the reservoir of Ullíbarri-Gamboa.

      Concretelly, here it is known as “South Garaio”, which is not only equipped for bathing, but also to make bike routes or trails. A curiosity, Garaio is an abandoned village, on a small peninsula.

      You may go, with a dog, to that beach.

 "South Garaio" beach

 "South Garaio"

      In the southwest corner of the reservoir, we find the municipality of Elburgo and, there, we find the “North Garaio” Beach. It is not far from the A-1, so it is easy to reach this place by car. Through the Elburgo passed the Roman road, that went from Bordeaux to Astorga, and later was used by pilgrims, as a variant of the Camino de Santiago. Along the beach route also passes 13 km., bordering the reservoir.


 "North Garaio" beach

"North Garaio"

      The “Landa” beach is situated at the north of the Ullíbarri-Gamboa reservoir. The water quality is accredited and has environmental education programs, besides all the amenities to enjoy swim.

Beach of Landa

Beach of Landa

Beach of Landa

People taking a bath at the Beach of Landa

"Vitoria Nautic Club", on the Landa Beach

       These three beaches, at the Ullibarri-Gamboa reservoir, received 247,011 visitors, in 2015.

      On these beaches, you can also find toilets, showers, a large beach area and an ample parking space.

      In the north of Spain, another new Blue flag is for the beach of “Ea” (Vizcaya, Basque Country).

The beach of Ea, Vizcaya 

       The blue flags accredit compliance with some standards, such as water quality or proper environmental management;  but also the accessibility, to these spaces, for the disabled people and the existence of health services and rescue.

      To assess its compliance, the association (ADEAC) contrasts data from the Directorate General of Coasts (Ministry of Agriculture, Food and Environment); information on the quality of swim water, by the Ministry of Health; reports of the autonomous communities, maps of the European Commission and, in situ (annual), an inspection and completion of a questionnaire with 170 questions to the Mayors.

      According to the jury --formed by members of the Environment Programme of the United Nations, UNESCO and the World Tourism Organization, among others--, Spain is situated, at an international level, in the first place, with 586 flags on beaches, followed by Turkey (444), Greece (430), France (400) and Portugal (315).

      This means that one, in five Spanish beaches, will fly the blue standard and that one of every six, of these flags, that look in the world, shall do it in the Spanish coast, said the president of the ADEAC.

      Data, published by the ADEAC, also collect thematic distinctions. Specifically, the Lifesaving and first aid have fallen in Cala Estancia (Palma) and Rihuete, El Puerto, Bahía, Nares, Large Castellar, Alamillo and El Mojon, all these in Mazarrón (Murcia).

      On the other hand, the best information and environmental education is given in La Pineda and Lluminetes (Casteldefels, Balearic Islands), and Tregandín Ris (Noja, Cantabria) and Alcaidesa, Torreguadiaro and Cala Sardina (San Roque, Cádiz).

      Finally, the best beaches inclusive, that is, for the disabled people, are located in Arona (Tenerife) and Xilxes (Castellón).

Beach of Arona (Tenerife, Canary Islands)

Beaches of Xilxes (Castellón, Eastern Spain)

       Well, I hope that you can come to Spain, this next summer, to enjoy these and other beaches.

      Until my next post, kind regards,


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A new system against forest fires in Spain
03 June 2016

      The summer is near and, every year, there is a concern, that we have in Spain: forest fires. However, a team, from the Polytechnic University of Madrid, has designed a wireless sensor network, for preventing and extinguishing forest fires.The initiative is part of a project, that is developing a multidisciplinary system, which will integrate data collected by different sources, such as satellites, aerial means and ground sensors, in order to improve the management of these claims.

      The “B105 Electronic Systems Lab group”, from this University of Madrid, participated in a research project, aimed at improving the conservation of forests, through technologies to minimize the risk of forest fires and mitigate environmental damage, in case of occurring.

      Forest fires are one of the main environmental problems in Spain. In 2015 there were almost 12,000 fires that, burned more than 100,000 hectares, according to the Ministry of Agriculture, Food and Environment.

      Now the team from the UPM has developed a network, capable of measuring environmental variables and provide data, in real-time, wireless sensors, so it can be very useful to the agencies, responsible for fighting fires. The results of the work have been published in the “Journal of Sensors”.

      The initiative is part of the “PROMETHEUS” project, whose aim has been to develop a multidisciplinary system, that integrates data, collected by different sources --satellites, air assets and terrestrial sensors--, to optimize the work of preventing and extinguishing forest fires.

      Once deployed in the field, the nodes automatically form a network that routes the measures and messages wirelessly to a central node. This central node, after adding the information from all the sensors, sends it to the control centre. In the control centre, terrain information is added to that from other sources, such as satellite images, historical climatological data, terrain models and fire behavior, etc.

      This aggregate information can be used, in two different stages, by the agencies responsible for fighting fires. First, in the prevention phase, it allows to know which spots are more likely to fire.

      With these data, can be taken steps, to prevent its occurrence, in addition to repower the terrain models with updated data. If, despite these actions, a fire occurs, the information, provided by the system, is a great help, in the extinction phase, as it provides data, on the spread of fire, in real-time. This makes the work of extinguishing more efficient and, at the same time, safer for the brigades, deployed in the field.

      In Prometheus, driven by the Centre for Industrial Technological Development (CDTI), has engaged a consortium of fifteen companies, from different disciplines and many other public research organizations, in several Spanish Universities. The B105 Electronic Systems Lab group, telecommunication ETSI of the UPM, together with the GIICA group of the Polytechnic University of Valencia and the company ISDEFE, which has been entrusted with the task of developing a ground sensor network.

      This network consists of sensor nodes, with very low consumption and size, capable of measuring environmental variables, such as temperature, soil moisture and direction and speed of wind. In turn, they are equipped with a small processor and a wireless interface, which transmit their measurements.

      Well, I hope that all these researches can continue with this great project, in order to improve the fight against fires.

      Until my next post, kind regards,


Sponsored by Costaluz Lawyers.

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A view of tuna from Spain
01 June 2016

       Today, I would like to show you a video, in which a fishmonger (in the market of Chamartín, in Madrid) explains us the differences between several types of tuna.

      If you want to watch this video, please click on the link below:

Koldo Arrastia (Reporter): “We are with Michael, my fishmonger, and we are going to talk about…, , What are we going to talk about?, about tuna”

Michael (fishmonger): “About tuna”

Koldo: “About tuna, not about rogues……”

Note: Tunos = Rogues = a group of men (usually students of University), who go to streets and bars to sing some spanish songs, like “Clavelito”, “Adios con el corazón”, “Alfonsina y el mar”, “Las Cintas de mi capa”, etc.

Koldo: “……..which is another thing: one is clavelito and the other one is parsley –as the most--. Are we clear what such is bonito and tuna?.“

Michael: “If you see it physically, they seem much”

Koldo: “Bonito: let's do this.”

Michael: “Bonito: You have here what is the "Bonito from the north", this one should be "Thunnus alalunga"….”

Koldo: “Why is it bonito from the north, because it is fishing in the north or why is it?”

Michael: “It is when it is better.... After, the animal fat is loaded, it goes to the bottom, it migrates and you can fish it in the Canary Islands, you can fish it in South Africa, you can fish it in a lot of places; but, when it is better, it is when fishing in the north.”


Michael: “Bonito, as it also has too much fat, what the animal does is that it becomes the white meat. Tuna has a very short tail and bonito has it very long. Tuna, in general, used for cans, is such this type of tuna, that we have here, which is "Albacore Thunnus", which is an "Albacora" and it is what you find in a can .... .the clear tuna.”

Koldo: “Today you have got stuck into Latin………”


Michael: “This tuna is the "Bluefin", it is the most prized ... Star Orchard of tuna. The proportion of meat is also higher, it is not elongated, it is pudgy ... it looks like a bullet; ie, you see it, physically, and it looks like a bullet.”


Koldo: “When we talk about Ventresca, Talk we about tuna or talk we about bonito, or both?.”

Michael: “Both two things .......”

Michael: “Tuna is much bigger .... is an important slice, Right?”

Koldo: “It looks like a chuleton…”

Michael: “It is like a steak .... in fact, it is called "the pig of the sea: the part of the gut, it should be"”


Koldo: “Tuna loin!”

Michael: “Yes, sir”

Koldo: “What a look!”

Michael: “This should be the “Bluefin”. This is another variety of tuna, which is also commonly called "Patudo" (Brash), which is the "Thunnus obesus"; this animal is almost as good as that, but not so much fat; the taste is not so fine, it is not as elegant”


Koldo: “Grab this jewel…….”

Michael: “This is a very particular thing ... ... a variety of tuna,……as you see, it has a very little short fin ... Right? ... it is called "amberjack", because the line, which runs from the head to the tail, is like lemon colour. It is a very white tuna.”

Koldo: “Does mackerel is tuna?”

Michael: “It is a tuna too.”

Koldo: “Grab a little mackerel for me”

Michael: “Somehow, they all resemble between them ...., in colours, in form ..., ie, in all ways; and then, when to eat, what happens is that mackerel should be a more vulgar tuna ...—so to speak--, it is not the same, it is not at the level of these.”


Koldo: “Michael: tuna, that we can have in fish store .......:….”

Michael: “Look, for example, bonito...., it is worth to make a lot of stews ....,;  you have tuna, you have clear tuna, tuna red; There is tuna, called "Brash" --which is also a type of red ....--; you have “Frigate mackerel”, which is much canned ......; mackerel, which is also much canned, can do in the oven ..., roasted.”

Koldo: “Hey: What have you told me ... ?, bonito from the North. How was the name in Latin .....?, bonito was ........”

Michael: “Alalunga, Thunnus alalunga….”

Koldo: “That is .... yes sir .... "Rosa Rosae" ...., I have seen that Latin controls ....... ......”

      Well, I hope that you have liked this video and hope that you can come to Spain, in order to enjoy a dish of tuna.

      Until my next post, kind regards,


Sponsored by Costaluz Lawyers.

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