He continues with his line-caught hake – it is not bruised, which is why it is tastier and maintains all its scale and shine – and his excellent Vigo roosterfish that he says “looks very fine on the plate”. You will also find anchovy from the Cantabrian Sea, red mullet from Santa Pola, shrimp from Huelva, northern bonito or the great Scottish salmon, a piece that few fishmongers have. With him are Anita, María, Catalino… a great team! Just because they are so nice, you won’t mind spending the morning in the cool of the morning to get their products, and if not, don’t worry, the guys from Kitchen 154 will turn up the music to liven up the wait!

From Monday to Friday from 9:00 a.m. to 2:00 p.m. and from 5:00 p.m. to 8:00 p.m. Saturdays from 9:00 a.m. to 2:30 p.m.