The most important dish in the coast of Lorca is the fish broth that can be prepared with ‘rascacia’, ‘raspallón’, ‘magre’ and gilded, fished in the coves which bathe Calnegre and the 'Lomo de Bas'. They are accompanied with great peppers to strips, tomatoes, onions, parsley, red pepper and potatoes of the orchard. This broth of fish can rise ‘gachas’, just adding some portions of flour and removing to untimed fire.

In addition to the Salt Meats such as tuna of trunk, bonito, starling, mackerel and melva, in the coast of Lorca the fried breadcrumbs of fish are also cooked adding sardines to the traditional condiments.