More and more dishes are being introduced into Mediterranean cuisine that are accompanied by edible seaweed, generally they are already presented dry and rehydrated to proceed to their consumption in rice dishes, salads, fish dishes and other preparations, apart from those that make up world famous sushi. And the sort that is normally used in Asia.

Outside the Mediterranean countries the anchovy is basically known, with its version in pot or in a can or in oil. Which comes from the fresh fish with the same name. This product is not really a preserve as it has a much lower shelf life than traditional preserves.

Béchamel is a sauce originally from France, widely used in Catalan cuisine, especially for some dishes based on Italian pasta and in many “au gratin” dishes, vegetables, and fish.

It is a very easy sauce to make and it is normally covered by sprinkling it with a layer of grated soft cheese, with butter shavings and later baked in the oven.

Boquerón is the Spanish name for the fish when it is fresh. In addition to the preparation that is made  in salt, as we have explained in the section on anchovies or its canned preparation, this fish is traditionally eaten in two popular ways. In vinegar, the fillets are prepared with very minced garlic and parsley are dipped in vinegar and sometimes a little oil is added, their final appearance is the same as that of an anchovy but white in colour.

It grows in humid pine forests, mainly red pine, and is usually surrounded by moss. One of its main characteristics is that large colonies are formed, although they must be taken one by one because they are very delicate and they break easily.

The perfect season for camagrocs is from September to winter, when the first frosts begin. It is one of the species that lasts the longest, since most disappear when autumn arrives.

Especially in the Anglo-Saxon world and countries of its influence there is a significant confusion with prawns since different species are indiscriminately called prawns that sometimes are not those that are consumed in the Mediterranean. Basically there are two large families of this type of crustaceans, the prawn (shrimp) and the prawn (prawn) the first is basically red in color and the prawn is striped brown even though when cooked it is also red.

Hake is possibly one of the most consumed fish in our country, it is a product that is not excessively expensive, tasty and does not have an excessive amount of bones when eating, since it basically has a central thick spine.

It is one of the most appreciated mushrooms by French and Spanish gourmets. These fungi are very difficult to find, as they are found in isolation and it is very difficult to distinguish them with the naked eye. Only with the sharp and expert eyes of a good mushroom picker can you find them.

oraÑora is a cultivated variety of Capsicum annuum or pepper, called "bola" (ball) in Alicante and Murcia, where it became popular, small in size, round in shape and red in color when ripe, which is left to dry in the sun. It has a sweet taste and is widely used in gastronomy in Catalonia and the Spanish Levante, especially in the Region of Murcia and Alicante.

Within the world of canned food, by legislation, they branched out in the unique and exclusive case of anchovies in the denomination of semi-preserved.