This species is widely consumed in southwestern
Spain, in the
Gulf of Cádiz region, as
ortiguillas de mar (literally, "little sea nettles", because it has
urticant properties before it is cooked), or simply
ortiguillas. The whole animal is marinated in
vinegar, coated in a
tempura-like batter, and deep-fried in
olive oil.
Ortiguillas are offered in some coastal
Andalusian restaurants as a
delicacy. They are similar in appearance and texture to
croquettes but have a strong seafood taste. This anemone is also consumed in
Sardinia, where it is deep fried in olive oil and known as triads. It is becoming a popular
aquarium pet, especially in Europe, and readily adapts to aquaria. == Gallery ==