The kitchen elaborated on the bases of simplicity and the richness and freshness of ingredients, by its own nature, has produced a great variety of dishes that have become classical items on the fish menus of many restaurants.

This spontaneity was born on the deck of the ships or on the banks of a port of fishermen to make dishes based exclusively on the ingredients at hand. This established the fish cuisine that still uses the same simple ingredients today.

These days this type of cuisine which is produced by a certain limitation of ingredients and spices but which is also exuberant concerning the selection of fish and shellfish continues to be present on many fish ships and many sailor districts.

This book has undertaken to show the essence of this way of creating a cuisine without much sophistication that still achieves the best results with its simple ingredients.