A tasty parade of protein from basic roast pork to the more exotic (grilled limpets, anyone?)
Put a fork in it!
Both meat and fish play significant roles in the cuisine of La Palma and the Canary Islands - especially pork. It's served in variations such as simple roast cutlet; breaded with salmorejo (tomato/bread purée); and seasoned with coarse salt from the salt ponds of Fuencaliente. When it comes to fish, popular species include porgy, pomfret, sama, cow bream, leopard grouper - often served fried. There's also stewed halibut and vieja, and grilled bonito and tuna. Yet other interesting options include prawns, eels, and even limpets, popular as starters. Or consider cherne (wreckfish), a salty fish usually accompanied by stewed bananas or sweet potatoes. All the above is also frequently accompanied by the famous Canarian papas arrugás ("wrinkled potatoes").