It is my ambition to cook every species of fish and shellfish on sale in the Mercado de Abastos. The obvious candidates are the many varieties of Dentex. We have tried Urta, Pargo, Bocinegro, Besugo, Breca and Dorado. The first five in this list are all pink (ish) and it can be quite a challenge to identify them and even more difficult to identify the difference in taste. Our Spanish friends declare strong preferences We were lucky enough one Xmas to have both Pargo and Urta served at the same meal. There is a difference – the Urta had a better flavour and was more juicy than the Pargo, at least on that occasion. You can tell the difference?
It reminds me of the debate over cod versus haddock when choosing fish and chips. Side by side you can easily distinguish them but without the luxury of comparison I would find it difficult to say what I was eating.
Anyway this is how I identify the different varieties in the market. In English they would all be called sea bream or maybe snapper.
Urta and Pargo are very similar, Urta has several darker bands across the body and a more protuberant head Both are larger than the Besugo which is less pink and has a dark spot behind the gills and large eyes. The Breca is like a small Pargo with a sharp snout.
