Grilled fish

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In the Basque Country, grilling fish is a long-established tradition that reflects the region’s rich maritime heritage.

Fish such as sea bream and cod, are grilled over wood embers, giving them a distinctive smoked flavour. This technique highlights the freshness and quality of the fish, celebrating the link between Basque cuisine and the sea. It is a method that is enjoyed at festivities and gatherings, symbolising simplicity and the respect for quality ingredients in Basque gastronomy.

At this stage of your journey, you must try the sea bream, a fish that is highly valued in Basque gastronomy, especially in Orio. Don’t miss the Sea bream festival held in the municipality during the month of July.