Cazon en Adobo is made from dogfish marinated for several hours in wine vinegar and oregano and/or cumin. It is coated in semolina flour and deep fried. This is a typical dish of the province of Cadiz and is a restaurant staple. There are some variations of marinade which include pimenton and garlic. It is also available “sin adobo” without marinade.
Dogfish is known in the UK as rock salmon and used to be a popular choice in fish and chip shops. In Cadiz you used to be able to buy it served in brown paper. This is one of those dishes which is difficult to improve by cooking at home as most restaurant versions are excellent. Also known as bienmesabe.
This is a particular favourite of George, our constant companion on our Spanish adventures.
