Fish and seafood in Valencia: what to order, when and where to eat it

Valencia faces the sea, and it shows at the table. The fish markets along the Valencian coast supply the city every day with fish and seafood that is eaten grilled, griddled, salted or, above all, in rice. Knowing what to order and when makes the difference between a decent meal and a memorable one.

This guide covers which fish and seafood to order in Valencia, when each is in season, how it is cooked here and what to ask to get it right.

The essentials in 30 seconds

• Market fish: the catch of the day, grilled or griddled. Ask what has come in.
• Valencian seafood: red prawns, clóchinas in season, tellinas and cuttlefish.
• Seafood rice: a banda, del senyoret, black rice and fideuà.
• Bluefin tuna: as tartare, grilled or salted, as in mojama.
• Seasons: clóchinas from spring to late summer; the rest, depending on the market.

Market fish

Market fish is what arrives from the auctions at nearby ports. It changes daily depending on the catch and is usually sold by weight.

• What to order: dentex, red sea bream, turbot, sole, John Dory, scorpionfish or sea bass, depending on the day.
• How: grilled or griddled, with little more than olive oil and salt, so the produce takes centre stage.
• What to ask: what has come in today, how much the fish weighs and how many people it serves.

Valencian seafood

• Red prawns: those from the Dénia coast are the most famous. Griddled with coarse salt, or in rice and fideuà.
• Clóchinas: the small, tasty mussels from the port of Valencia. Steamed with lemon, from spring to late summer.
• Tellinas: small beach clams, griddled with garlic and parsley.
• Cuttlefish and octopus: griddled, with all i oli or in rice.
• Langoustines: in rice dishes or griddled.

Seafood rice dishes

• Arroz a banda: rice cooked in fish stock, served with alioli.
• Arroz del senyoret: with the seafood and fish already peeled, so you can eat it without getting your hands dirty.
• Black rice: with cuttlefish ink and alioli.
• Fideuà: made with noodles instead of rice, born in Gandia.

If you fancy rice in the evening, here is where to have paella for dinner in Valencia.

Bluefin tuna and salted fish

Mediterranean bluefin tuna is a classic of Valencian cooking: as tartare, lightly grilled, in Russian salad or salted. Salted fish such as mojama (cured tuna loin), hueva (roe) or bonito in oil are the legacy of centuries of preserving fish. And esgarraet, with flaked salt cod and roasted pepper, is one of the typical Valencian tapas.

Seasons at a glance

• Spring and summer: clóchinas, sardines, anchovies.
• All year round: market fish, depending on the day, and most seafood.
• Autumn and winter: a good time for rockfish and stocks for rice dishes.

Tips to get it right

• Ask for the catch of the day before looking at the menu.
• Ask for the weight and price if it is sold by the kilo.
• Choose simple cooking for good fish.
• To share: a large fish grilled for two or three people.
• Pair it with a white or rosé from the Valencia region.

Fish and seafood at Àtic

At Palau Alameda, on Paseo de la Alameda, Àtic is the house's panoramic restaurant, with a grill and a terrace with views. Its restaurant menu includes, for example (prices as of November 2026):

• Grilled sea bass, with glazed baby potatoes and pepper cream: €26.
• Grilled roast tuna, with leek in textures and beurre blanc: €26.
• Slow-cooked tuna, to share between four: €48.
• Mediterranean-style bluefin tuna tartare: €21.
• Bluefin tuna loin and belly cut: €23.
• Arroz del senyoret, with prawns and market fish: €23.
• Market fish by weight, depending on availability: dentex, red sea bream, turbot, sole or John Dory, among others.

All fish is frozen beforehand to prevent anisakis. If you prefer meat, here is our guide to steak in Valencia.

Frequently asked questions

Where to eat good fish in Valencia?

At restaurants that work with market fish and cook it simply, grilled or griddled. In the city, Àtic, on Paseo de la Alameda, serves market fish by weight, grilled sea bass and tuna and seafood rice dishes.

What is market fish?

Fish that comes from the auctions at nearby ports. It changes daily depending on the catch and is usually sold by weight.

When are clóchinas in season in Valencia?

From spring to late summer, roughly May to August.

What is the difference between arroz a banda and arroz del senyoret?

Arroz a banda is cooked in fish stock and served with alioli; arroz del senyoret has the seafood and fish already peeled, so you can eat it without using your hands.

What seafood is typical of Valencia?

Red prawns from the Dénia coast, clóchinas from the port of Valencia, tellinas, cuttlefish and langoustines.

What wine goes with fish in Valencia?

A white or rosé from the Valencia region, or a sparkling wine. With oilier fish such as tuna, a light red also works.