Visit the rula (fish market)
It is a fantastic experience. It serves to teach us about the tough profession of the fisherman, observe how well the fish is treated in the best boats and learn to differentiate species and categories. Hundreds of batches of fish and seafood will pass before us at the speed of light, some of incredible sizes. For example, the Puerto de Vega market allows tours all year upon reservation and the Avilés market does during the summer.
Did you know that in Asturias, much fish and seafood have its own name in Asturian?
Some even have a whole catalogue of names, including for sizes and areas. The sea bass is called roballiza when it is big and furagaña if it is small. A small sardine is a parrocha. The word lobster doesn't exist here. If you want to understand a menu you will have to learn the word bugre, on the West coast, llubricante and in other areas llocántaru. Don't mention the word velvet crab, apply andarica and to name limpits, it's best to say llampares. The monkfish is pixín, sapito if it is portion size, golondro golondru, bream besugu, clams amasuela, cockles virigüetu. The brown crab is better known as ñocla, and sea urchins you already know we call oricios. They're so delicious!