The local mub crab has a beige and red tone, and it doesn't really come with any mud around it. The best way to enjoy it for me ends with the unique flavour and texture of the corals, together with all the elements around them. So far, Lyn seems not to be the biggest fan of this specific part of the crab.
This time we had an albarino I brought last May from Meano. A 2009 Cepas Vellas (old vines) from the Do Ferreiro winery.
"Merluza a la gallega" was our fish of the day: Galician style hake. Probably the fish I could eat every day. I've never seen in back in Syd City, but somehow it could compare to jewfish.
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