With a coastline facing the Bay of Biscay, clearly fish is important in the culinary life of Cantabria but particular regional favourites are crabs, prawns, clams, crayfish and lobster. There is very good sea bass here and the locals love an anchovy sauce they make with olive oil and lemon juice and add to almost anything. They like their stews here too, especially Sorropotún, a stew of potatoes and tuna, and Cocido Montañés, a white bean, cabbage and meat stew. With fresh water fishing being popular, salmon, trout and, especially, eels are very common and tasty. There are also some excellent cheeses which come from the Cantabrian valleys and you can’t leave without trying a shot of orujo which is a particularly potent spirit which is a traditional drink of the region.