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palaya, pescado, Ar. samak, L. Phrynorhombus regius, Eng. Ecksrom’s topknot. Young viscous fish having red blood and small in size. They were thought to be tastier than big fish with yellowish blood in Al-Andalus. Nola explains that they can be fried, boiled or baked but recommended frying them with oregano juice and pepper or in a marinade of oil and vinegar with spices and honey. [Corbera. 1998:292; ES: Medieval Spanish Chef. Escabeche published on April 11, ’14; and Nola. 1989:lxvii-1]