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Fried Fish Tapas Tour of Seville
03 June 2019 @ 10:01

The "freiduría", or fish fryer, is the street food of Seville. Food stalls have always existed, in small stores on the ground floors of buildings, where chanquetes (transparent goby), sardines, shrimp, squid etc., are all fried and wrapped in paper cones that absorb the extra oil. The arrival of international restaurant chains didn't signal their end. Indeed, the people of Seville make good use of these traditional outlets each day, especially on summer nights.

Crossing the Andalusian capital you will encounter some classics. The Inchausti family run La Moneda which is by the Arco del Postigo and offers not only fish but also "puntillitas" (molluscs no longer than 5 cm, effectively baby squid - seen below in the photo) and mantis shrimp soup (a fairly flat crustacean, with not a lot of meat, but very flavorful). Since 1904, the same family has run El Arenal, near the La Maestranza bullring. Here, the specialities are adobos (Spanish marinades) and fried cuttlefish.

 

Visiting La Isla freiduría next to the cathedral we can try fried hake caviar, very popular in this Andalusian region. We should also keep in mind the breaded shrimp and the prices, which are quite reasonable compared to the rest of the establishments in the city centre.

 

 

Near the entrance to the Jewish quarter, the Puerta de la Carne freiduría is a must, founded in 1928. Fried, breaded, and boiled shrimp and cod are some of their specialities. They are open until midnight, with longer hours in the summer months.

 

 

Finally in the neighbourhood of Triana, probably one of the most popular in the entire city and a meeting point for lovers of tradition and tourists alike. Crossing the Isabel II bridge (popularly known as Puente de Triana, or Triana bridge) you will reach the Freiduría Reina Victoria. The establishment's interior is reminiscent of a school cafeteria, or an association hall, but that shouldn't detract from its appeal because founded by Galician immigrants, it boasts hake, cod and calamari served by few, but very effective, waiters. Before heading back to the centre, you should also visit Alboreá, with a spacious terrace and a bar, to have some weighed cold cuts. You can't leave without trying their tortillitas de camarones (shrimp fritters), quite common in Seville but difficult to find with such good quality. Enjoy the tour!

 

 

 

 



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1 Comments


vickya said:
08 June 2019 @ 10:34

If there is a Jewish quarter isn't there gefillte fish? Fried and boiled?

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