page_title: Cantabrian cuisine
section_title: Fish and seafood
hierarchical_section_title: Cantabrian cuisine / Fish and seafood
caption_attribution_description: English: Quesadas, a typical dessert of Cantabria (Spain).
context_page_description: Cantabrian cuisine includes seafood from the Cantabrian Sea; salmon and trout from the upper basins of the rivers; vegetables and dairy products from the valleys; and veal and game from the Cantabrian mountains.
context_section_description: Seafood is widely used, from the entire coast and the Bay of Santander in particular, including clams, mussels, pod razors, cockles, crabs, barnacles, crayfish, snails, lobster, and squid. Fish include sea bass, hake, scorpion fish, anchovy, sardine, and albacore.
  The albacore or bonito del norte is used in one of the most typical dishes of the region: marmita or sorropotún. Some of the most renowned Cantabrian dishes are hake in green sauce, squid with onions and squid ink (maganos encebollados), and clam casserole.
caption: Quesada pasiega
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