There are many different types of fish marinades in Sevillian cuisine: dogfish, anchovy, caella, albures, tarpon, blue shark... Although there is one in particular that is especially popular, the adobo marinade. An authentic local specialty with a long tradition, enjoyed by the Sevillians with fried fish, always made with expert hands and imagination. It is a light and festive topping with a lot of flavour and a delicious aroma during the frying process. A very suitable topping during the summer or on sunny days.