The «cruet» is the quintessential seafood dish. This dish comes from the daily fishing of the sailors, who in a casserole cooked the fish of the day «raw» in a base of potatoes and tomato. Rock fish, typical of the area, gives a very characteristic and concentrated flavor to the dish. Although the recipe was originally very open to the catch of the day and, today, it depends more on the preferences of the cook or consumer.

Other dishes made from the seafaring tradition of the area are arroz a banda or marinera, «l’arròs amb sépia» (rice with cuttlefish) or “el putxero de polp» (octopus stew).