Fried Morena (Bahía los Abrigos)

About the recipe

The maritime charm of Granadilla de Abona beats strongest in the coastal village of Los Abrigos, a haven with a deep fishing tradition where the sea dictates the cuisine. The moray eel, feared in the depths for its fierce appearance, is actually one of the best-kept secrets of Canarian gastronomy, and at "Bahía los Abrigos" they pay tribute to the purest and most ancient way of preparing it. This recipe is an exercise in folk mastery: a high-temperature fry that transforms the fish's skin into a golden and deliciously crispy crust, while simultaneously toasting its characteristic, fine bones until they become a pleasant and flavorful morsel. Its interior, on the other hand, maintains a white, gelatinous texture, bursting with the taste of the sea.