In the gastronomy of Dénia, the so-called “poor fish” occupy a very special place. These are traditionally humble marine species, little valued in the market compared to other more renowned fish, but which have been for centuries the basis of the cuisine of seafaring families. With ingenuity and respect for the product, the locals learned to transform them into dishes full of flavor and authenticity.
Among these fish we find the frigate tuna, horse mackerel, sardine, mackerel or lily, species that arrive fresh every day to the fish market. Its meat, simple and nutritious, has allowed the creation of seafood recipes that today are part of the most traditional recipes of Dénia, such as stews, stews, suquets or grilled preparations.
They are a clear example of how popular cuisine has been able to make the most of the resources offered by the Mediterranean.
Over time, these fish have gone from being considered “poor” to become authentic protagonists of local gastronomy. Restaurants and chefs in the city have recovered them, giving them the recognition they deserve and showing them in innovative preparations that respect their essence. Thus, what was once associated with simplicity and necessity, is now being reclaimed as a quality product of great culinary value.
Tasting the poor fish of Dénia is to enjoy a tradition that speaks of sustainability, use and respect for the sea. They are a symbol of honest and close cuisine, which values the richness of simplicity and connects us with the seafaring history of the city.
