Malaga has a fishing ground that serves to supply the Costa del Sol with its famous 'pecaíto'. Horse mackerel, sardines, anchovies and mullet are some of the products that pass from the Bay of Malaga to the beach bars or many Malaga homes. The conditions of the Alboran Sea, where the waters of the Mediterranean and the Atlantic practically meet, provide great biodiversity that is especially evident in the bays of Malaga and Estepona, known for being breeding and breeding areas for various marine species. Among these, one of the most commercial and identified with Malaga is the anchovy, a small blue fish that, when it reaches 9 centimeters in length, spawns in areas near the coast. It is highly appreciated both for frying and for consuming it naturally (in vinegar). Furthermore, in the culinary repertoire of Malaga, anchovies can be consumed in very different ways, such as anchovies in yellow (soup) or anchovy paprika.

The sardine is another of the species most closely linked to the coast of Malaga, thanks to the fact that it is served on the famous espeto, a traditional, ancestral way of roasting this blue fish over the heat of embers in boats filled with sand, in the beach bars. and restaurants on the Malaga coast. In the months that do not have an "r", that is, from May to August, it is one of the star dishes of these establishments. The marengo cookbook also includes other interesting recipes with this fish, such as moraga or pickled sardines.

Other fish

Horse mackerel, which usually forms large schools near the coast, is another of the fish that can be found in restaurants and fishmongers in Malaga. It is so versatile in the kitchen that it can be used both to be spit and to make a traditional 'blank'. Other species of fish that are traditionally linked to Malaga are mullet, mackerel, blue whiting, sole and catfish. Many of them can be fried or even prepared in marinade. Others can also be baked, pickled, skewered or grilled. With the aforementioned catfish, you can also make a casserole with potatoes or the famous "caldillo de catfish", which is deeply rooted in Malaga recipes and is very popular in the months with some cold weather.

Region

The province of Malaga, on its 200 kilometers of coastline, has important fishing ports and markets where fish from the Alboran Sea and nearby fishing grounds enter. Most of them are located on the western coast: Málaga, Fuengirola, Marbella and Estepona, while on the eastern coast there is only La Caleta de Vélez. In all of them it is easy to find species such as sardines, anchovies or horse mackerel, except during biological breaks determined by the authorities.

Origin

Fishing in Malaga is almost as old as the presence of the first human settlers. This is demonstrated by the Paleolithic paintings that have been found in places such as the Nerja Cave. Later, Phoenicians and Romans dedicated themselves to salting and garum factories on the coastal strip of Malaga, as demonstrated by the archaeological finds found in the area. Even from that time, some fishing arts and techniques or even boats such as the seine are still preserved today.

Properties

Fish, in general, is characterized by having a high protein content, which provides all the essential amino acids that are necessary for a balanced diet. It has been shown that its frequent consumption helps regulate cholesterol levels thanks to its richness in fatty acids such as Omega 3. Other interesting contributions to health are magnesium, phosphorus, calcium, iodine and vitamins such as A, B, D and E. Oily fish, such as sardines and anchovies, have just over 5 percent fatty compounds.