Fish and Meat
As is the case of shellfish, the area around Vigo and its bay offer only the highest quality and an excellent variety of fish: sole, hake, angler fish, turbot, etc.
The Port of Vigo is one of the most important in Europe and in the world as regards both fresh and frozen fish. Ships arrive daily, from deep sea and coastal fishing, and unload at the market in the early hours. Alter the produce has been auctioned, the fish is sent by lorry to its final destination. Some of it may go to markets, restaurants, in Vigo or many other cities.
Although more famous for its shellfish, Galician meats, in particular beef, are also highly valued.
The strictest control mechanisms are followed from the birth of the calf to the sale of the meat in order to guarantee its quality.
Galician beef is of the highest quality and has therefore received the "Denominación de Origen" quality guarantee. The beef comes from young cattle of only certain breeds fed with quality feed and usually they are from small family-style farms. All these factors mean that the meat is soft and tasty and is between bright pink and light red in colour.
However, we must not forget other types of meat such as game (rabbit, quail) which are more difficult to find and are available according to the hunting season.
In recent years new types of meat have come on the market such as young stallion meat or ostrich and traditional Galician cuisine has incorporated them perfectly.