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Since time immemorial, the Mediterranean has defined and shaped the cuisine, culture, and architecture of Spain’s Eastern coast. From the tiny seaports of the rough northern coast, to the long wide beaches of the south, the sea is a way of life for many Spaniards. Recently this has taken form in the flocks of tourists that descend yearly upon on the beautiful Mediterranean towns. But historically, it has revolved about the abundance of fish that inhabit Spanish waters.
Spain has long been known for its exceptional seafood, which is harvested according to traditional methods. In the south torches are still used (though now electric) to lure sardines to the surface and snag them in their nets. Much of Spain’s annual catch is canned in unique marinades and dressings for domestic consumption. These canned delicacies enjoy a sort of cult status in a culture thoroughly steeped in seafood.
Though fish is perhaps the sea’s largest contribution to Spanish cuisine (the average Spaniard eats about 90 pounds of fish a year), salt has proven to be equally important. The Levante coast on the southeastern Mediterranean is lined with glasslike patches of tidal flats, and here you can find towering pyramids of sea salt, a Siberian vista that brought wealth and renown
to this land even in Roman times.
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