Even Mallorca's fish stocks have long been in decline and most of the fish on sale in Mallorca is imported from mainland Spain, there are still some local varieties especially appreciated by the Mallorcans.
Perhaps the most famous is the 'Gamba Roja de Sóller' or Sóller Red Prawn which is fished daily and brought to Port de Sóller, where they are sold at the local fish market. You can also find them in restaurants all around the port and their price depends on the time of year and their size. These tasty prawns can be eaten raw in carpaccio or tartare, baked in salt, fried or grilled.
Some of the most sought-after varieties of fish are the 'raor' or razorfish, which is considered the most coveted – and expensive – fish in the Balearic islands and the 'llampuga', which is fished in October and November. There are also plenty of Mediterranean rockfish species such as the 'caproig' or the 'anfòs' which are commonly used in stews.
Popular local recipes include lobster casserole, sea bass in rock salt, seafood rice and 'greixonera de peix', a hearty fish stew cooked in an earthenware bowl.