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In page Cantabria:

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  • Fish and seafood: Anchovies, angler, hake, sea bass, sole, mackerel, sardine, European anchovies, bonito of the North (of Spain), gilt-head bream, sea bream, red mullet, and scorpionfish, as well as some river fish such as trout and salmon. Rabas (fried calamari) and cachón en su tinta (cuttlefish cooked in its own ink) are local specialties. Clam, mussel, muergos (jackknife), cockle, velvet crab, spider crab, goose barnacle, periwinkle, Norway lobster and European lobster are available.[citation needed]
  • Desserts: Quesadas and sobaos of the Pas valley; Unquera's Corbatas and Torrelavega's polkas (both basically puff pastry); Palucos de Cabezón de la Sal; and Pantortillas of Reinosa.