Conger eel


Muxía has received and receives a great number of travellers. Many come for religious reasons, like those who walk to the Santuary of Our Lady of the Boat (Nuestra Señora de A Barca), where the pilgrim´s who have also completed the St. James Way come to finish their journey in Muxía.

Also the bibililanos from the Aragones location of Calatayud come here in medieval times they bought ropes for the Muxian boats, and in exchange as payment, they took pieces of conger eel from the seabank dryers, which they turned into a delicatessen for the palate, and which is still eaten today.

Muxía still conserves the only two dryers of conger eel in the entire peninsula, where the curing and drying of the fish is totally traditional.


The simple recipe of bilbitaina chickpeas, in which the main ingredient is the dried conger eel of Muxía, froms part of the culinary culture of this zone in Zaragoza and of other interior areas such as Castella, Soria, La Rioja, other towns of Arafon and Reus in Caralunya. It is eaten mast all at Easter and Christmas.

Also during the week of caster, Muxía organizes a conger eel feast in which the local restaurants prepare different specialties that have this fish as a base.

In The Fish House the conger eel constitues our grat specialty, and is prepared in a traditional way in our family dryer.

We also have an exhibition of conger eel in a glass cabinet and days dedicated to this product.


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Xunta de Galicia. Consellería do Medio Rural e do Mar.
Gobierno de España. Ministerio de Agricultura, Alimentación y Medio Ambiente
Unión Europea. Fondo Europeo de Pesca.
Grupo de Acción Costeira Zona 3 Costa da Morte.