If the words “mosquito” and “Valencia” appear in the same sentence, it’s very likely to be in the context of complaining about a treacherous bite, especially during the summer months. However, there’s another, much more appealing—and much less popular—possibility related to a type of seafood that’s very common along the Valencian coast: the sea mosquito.
This crustacean, known by many names (sastre, invasor, langostilla, or, to scientists, Munida rugosa), has traditionally been used as a low-grade fish to prepare broths and stocks, but during peak season—and sometimes as a special off-menu item—many restaurants have begun serving it as a gourmet appetizer.
Every chef has their own technique, but it’s usually cooked very simply: it’s fried unpeeled, coated in flour for a crispy batter, with a little salt and nothing else. When served, it’s accompanied by nothing but lemon or some type of mayonnaise or aioli, according to the diner’s preference. The way to eat it is even simpler than its preparation: you eat the whole thing in a single bite.
Where to Eat Sea Mosquitoes in Valencia
Now that we know about this crustacean and how to cook it, the next question that naturally arises is: where can we find a restaurant that serves it? The truth is that the answer isn’t simple, since practically no restaurant includes it on its menu.
The best way to enjoy the sea mosquito is by visiting a seafood restaurant or a restaurant with a tradition of serving fresh seafood in the El Saler and El Palmar areas. And since it depends heavily on the time of year, the catch of the day, and how it was priced at the fish market that very morning, it’s best to call the day before or first thing in the morning.
The sea mosquito is not a crustacean we’re used to seeing, mainly because, due to low demand, it’s primarily caught by small-scale fishermen. But every cloud has a silver lining, and the lack of popularity of this seafood leads to more mindful consumption and promotes the sustainability of the species along the Mediterranean coast.
