Cecial fish, deriving from the Latin 'siccialis', refers to a basic preservation method that has been utilized in Spain when access to salt was limited. Salt, which was often monopolized by the nobility and the church, made its absence lead to alternatives like air-drying fish. This method can transform fish into a seemingly inedible leather-like product that, surprisingly, keeps it preserved and provides sustenance during periods of scarcity, particularly important in various Spanish regions.

The article discusses several specific dishes that embody this preservation technique, such as the conger eel, bilbilitana, and asturian curadillo, highlighting their regional significance across the Iberian Peninsula and the Canary Islands. Historically, this method spans back to the time of Apicius in the first century and remained relevant through to the mid-20th century. The cultural aspect of these dishes is emphasized, pointing out how they reflect the local culinary identities and are intrinsic to the heritage of the communities that practice them.

In current times, the prominence of cecial fish dishes has been tied to local gastronomical practices and identity. The story implies a revival and interest in traditional cooking methods and regional specialties, suggesting that understanding such culinary techniques plays a vital role in appreciating Spain's rich cultural diversity and history. The article positions these dishes not just as food, but as symbols of resilience and adaptation in the face of historical challenges.