The temperature of the Cantabrian Sea changes a lot throughout the year, and with it, the fish. The different ‘fishing seasons‘ depend on this: from February, the mackerel; from March, the anchovy or bocarte; the sardine from April; and from June, the tuna (bonito), the king of the grills by the port and the star of the seafood stew known as ‘marmita‘ everywhere and as ‘sorroputún‘ in San Vicente de la Barquera. Rock and hook fish are resident all year round: seabream, sea bass, grey mullet, turbot, red seabream, red mullet, scorpionfish…

The coast of Cantabria is also cattle-raising and agricultural land. The beef stands out everywhere, and from the orchards, the Isla peppers, or the Trasmiera or Santander tomatoes are noteworthy.

There are various gastronomic festivals and fairs throughout the different coastal towns, such as the Gran Marmitada in Santoña, the Spider Crab Festival in Noja, the Cantabria Anchovy and Preserves Fair in Santoña, etc. Additional information can be found at www.alimentosdecantabria.com