In the Atlantic Ocean from the Norwegian coast to the Canary Islands, there is the Cherne that belongs to the grouper’s family.
Also known as “Mero de roca”, lives in shallow seabed and feeds its voracious appetite with all kinds of algae, fish, molluscs, crustaceans, fruits and larvae. All this thanks to its powerful jaw. It is one of the most emblematic fish of our coasts.
Due to its characteristics it can be prepared differently according to the area, taste and nutritional needs of the consumer: Whole clean; Loins with or without skin, etc …; Stewed with abundant onion and potatoes; Cherne fillets in papillote with vegetables; Loin al graten with coriander, with mojo; in green sauce; sancocho fish…