Eel

A fish that lives in the waters of the Ebro Delta and has been caught for food since the Middle Ages. That is why it appears in many dishes of the traditional cuisine, usually served with suc (a savoury sauce) or peas.
It is also the basis of the "xapadillos", a preserve of eels seasoned with salt and pepper and dried in the sun, eaten as an appetiser or main course with allioli, samfaina or roast tomato.

It is the only migratory species from the Sargasso Sea that lives in the Delta for about eight years, until it reaches sexual maturity, and then returns to the Atlantic to mate.