The importance of fish in Basque gastronomy

Basque gastronomy: a tradition partly shaped by the sea

Bilbao Bizkaia and the entire Basque Country have a long seafaring tradition that has defined its culture and cuisine. For centuries, Basque fishermen have worked the Cantabrian Sea, catching species that have become the centre of countless traditional recipes.

Cod, anchovies, longfin tuna and hake are some of the most emblematic fish of Basque gastronomy. This culinary tradition is undoubtedly one of the richest and best in the world Each one of these has inspired dishes that range from simple preparations to complex haute cuisine creations.

Some of the ways of preparing these fish that you can enjoy in Basque gastronomy are:

 

Cod

Cod has a special place in Basque cuisine. Preparations such as cod al pil-pil, where the fish is slowly cooked with olive oil and garlic until it forms a creamy sauce, or cod a la bizkaina, with a sauce prepared with a base of choricero peppers, are good examples of what the best cooks continue to create with this fish.
This fish, originally introduced as a preserved food, has become a gastronomic symbol thanks to the ability of Basque cooks to convert humble ingredients into exquisite delicacies.

 

Tuna

The longfin tuna is another jewel of Basque fishing. This fish, captured in the traditional way during the summer season, is the basis for iconic dishes such as marmitako, a fish stew that combines fish, potatoes and peppers delivering an explosion of intense flavours.

 

Anchovies

Anchovies are a delicate product that stands out both fresh and tinned. Anchovies in salt or in olive oil are a delicacy featured in many pintxo recipes — these miniature examples of haute cuisine can be enjoyed throughout the Basque Country.

Hake

Merluza a la koxkera, with asparagus, peas and egg, and grilled hake are examples of how this fish can shine through simple preparations that preserve its freshness.

The fish as part of the Basque identity

The importance of fish in Basque gastronomy isn’t limited to the dishes themselves; it’s also woven into the region’s cultural identity. Popular festivities such as the fish market or Arrain Azoka de Bermeo, for example, are celebrations that pay homage to the deep historic link between the sea and the region.

In short, Basque gastronomy cannot be fully understood without fish — an ingredient that embodies tradition, quality, and creativity. From classic recipes to contemporary innovations, fish lies at the heart of a cuisine that continues to captivate palates around the world.