Anchovies and tuna from the Gulf of Cantabrie : Many think they don’t like anchovies until they discover the Bellota-Bellota range !
As for the white tuna belly (ventresca), it is simply known as
the foie gras of the sea.
The Galician octopus, can also be mentioned here, cooked in its own juice, with its incredibly fondant texture (wonderful !) and subtle aromas it has also brought out numerous octopus-lovers, who didn’t know they had it in them until first bite !