The "cruet" is an excellent dish of sailors and its name comes of the daily catch. The sailors cooked the fish of the day "raw" in a pan with potato and tomato. Rock fish, typical of this area, gives a very characteristic and concentrated flavour to the dish. Although the recipe, originally, depend to the catch of the day, nowadays, depends more to the cook or consumer preferences.
Other traditional dishes of this area is the arroz a bandA (rice-based dish), "l’arròs amb sépia" (rice with cuttlefish) or "putxero de polp" (octopus stew).
