In Spain, the most popular seafood includes anchovies pickled in salt or sour - boquerones, mejillones - mussels, angulas or eels. Of the cephalopods, calamari, which is most often squid or cuttlefish meat cut into characteristic rounds, is particularly popular. It has a very delicate flavour and is particularly suitable for frying or stews. Squid is also a very tasty meat. Of the bivalves, raw oysters as an appetizer and mussels, used mainly for boiling and stewing, are the most common. In coastal regions, other types of bivalve molluscs are also eaten, such as back clams, heart clams, scallops, calves and scallops.