The Galician San Pedro fish, also known as San Martiño, is a lesser-known fish but with incredible flavor and firm texture. Native to the Rías Baixas, it competes with other more expensive fish like turbot, though it has more bones. This fish has white, semi-fat meat and can be found at various depths, reaching captures of up to 400 meters. A gross weight of 350-450 g per person is suggested, with a net portion ranging from 200-250 g. It is recommended to consume it around November 11, when its flavor is enhanced, making it particularly valued in northern Spain. The preparation options are versatile, allowing it to be served scaled and cleaned or uncleaned.