Ceuta, Atlantic and Mediterranean cuisine
The cold, rocky and rough Atlantic Ocean meets the warm, sandy and calm Mediterranean Sea at the shores of Ceuta, giving rise to a great variety of fish species that enrich the local cuisine. These are used to make delicious dishes that will please the most discriminating gourmets. These species includethe lazy turbot, which inhabits deep, sandy waters; silver anchovies like those from Málaga, and cephalopods, specially the delicious squids. Juicy Mediterranean lobsters and crayfish are also abundant. These are very light in colour, in high contrast with the dark, strong-tasting varieties from the Atlantic Ocean. It is precisely in the Atlantic where we find the magnificent red mullet and the white, almost transparent prawns that are known as "Nadas de Padrón". Also from the ocean are the excellent sole, sea bass, John Dory, grouper, magnificent tunas, bonito, sword fish from the Strait of Gibraltar and the delicious mackerel. It is from this last one that the folk from Ceuta get their nickname (caballa). Many more species thrive in these waters, all of them ensuring the great quality and freshness of the local seafood.
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