In addition to the popular sardines, the Alboran Sea is home to a wide variety of marine species, such as gilthead bream, sea bass, snapper, breca and squid, which, when skewered and roasted in front of the lively fire of the olive wood, also become exquisite delicacies of Malaga's summer gastronomy.

Undoubtedly, the king dish of the Malaga coast, from mid-spring and even well into autumn, is the espeto de sardinas, a rich culinary tradition well established throughout our province, especially among the municipalities located along the 175 kilometres of coastline, of great cultural and gastronomic value and whose ancestral technique has been nominated as Intangible Heritage of Humanity by UNESCO.

Our characteristic espeto de sardinas is a product with unique qualities that have been widely endorsed by experts from different fields. This blue fish roasted under the skilful skill acquired and developed by the amoragador or espetero, -through which flavour, texture and intense aroma stand out- also has multiple and beneficial nutritional properties, as it provides us with a valuable content of omega 3, a fatty acid of vital importance for reducing cholesterol and triglycerides; it is rich in vitamin A and D and has a large amount of minerals such as iodine, iron, phosphorus, potassium, zinc and magnesium. In short, it is a gift to our health.  

However, those who visit us during the summer months and choose to enjoy the villages of the Malaga coast, as well as rejoicing in the sun, the warm waters of our beaches or a lovely walk along the Coastal Path, will be able to observe a very representative postcard that concerns our gastronomic offer: the beach bars (chiringuitos).

In this type of establishment, the typical "espetos boat" occupies a privileged place on the sand, serving as a lure for those who, attracted by the smell of burning wood and grilled fish, decide to taste our famous sardine skewer. A delicacy that, increasingly, we see flanked by other fish and cephalopods from the temperate waters of our Alboran Sea, which are also used in the espetar and amoragar technique.

The wide biological diversity of the Malaga coastline has favoured our fishing activity, which has been the driving force behind the province's economic development. This diversity has meant that "in the heat of the sardine", other fish and marine species such as gilthead bream, sea bass, sea bream, sea bream, red snapper, red mullet, horse mackerel, mackerel, bream, bream and bream, together with squid and even octopus, are skewered on reed poles in order to enrich both the gastronomic offer of our most maritime restaurants and our palate.

Sea bream is a very abundant species in the area of Maro (Nerja) and a curious fact is that this fish is mainly carnivorous and accessorily herbivorous, feeding on shellfish, including mussels and oysters, which means that the meat of sea bream is very juicy and tasty and a real source of potassium, sodium, phosphorus, magnesium, iron and zinc.

Sea bass are usually relatively abundant in Malaga, especially near the shore and near mouths or harbours, and as they are large predators, they are indicators of the presence and abundance of other fish species. Their meat provides an interesting contribution of omega 3 fatty acids; a very significant amount of minerals such as phosphorus and selenium; and a moderate amount of potassium, magnesium and iron. Among the vitamins, special mention should be made of those of the B group (B12 and niacin), whose content in sea bass is higher than in other fish.

With regard to sea bream, the port of Estepona is among the most important in Andalusia in terms of volume of unloading of this species. It has exceptional nutritional properties, is rich in minerals such as iron, iodine, phosphorus, sodium, magnesium and fluorine and helps the body to regulate haemoglobin, strengthen bones and teeth, as well as providing energy.

Snapper is a very common species in the Mediterranean, it is always on the move but feeds on the seabed. The meat of snapper fish is considered one of the healthiest meats for human consumption, as it contains large amounts of omega 3, vitamins A, B12, potassium and selenium, in addition to its high protein content, which is an important source of energy for the body.

The red mullet, which can reach a maximum size of 40 cm, is a benthic species, i.e. it is tied to the bottom of the sea, where it finds its food, which is crustaceans and molluscs, as well as small polychaetes, giving it an exceptional flavour.

The horse mackerel, which is silver-grey in colour and migratory in habit, reproduces between spring and summer, laying up to 140,000 eggs on the surface. It is very abundant between March and October, being one of the most caught species along the coast. This makes it an ideal fish to enjoy in our beach bars.

The sea bream is considered one of the wonders of the sea. It is a white-fleshed, semi-fatty fish whose flavour is enhanced when grilled.

As for the mackerel, it is a very abundant species in the ports of Caleta de Vélez, Marbella and Estepona and very interesting in our cuisine. Its omega 3 content is one of the highest in an oily fish, making it a good alternative for the whole family to enjoy.

The breca and the voraz are white fish that belong to the sea bream family and their delicate flesh is highly appreciated.

The bream is a coastal species that rarely exceeds a depth of 50-70 m and with widespread populations in Malaga. Its flavour is very pleasant and allows for simple and tasty culinary preparations, such as the one we propose on this occasion: roasted in olive wood: ideal for the palate.

The squid, this invertebrate mollusc, with ten tentacles, eight short and two extensible, which surround the mouth, has very widespread populations, with the port of Caleta de Vélez being one of the ports with the highest volume of catches of this species along the entire Andalusian coastline. In other words, it is a safe bet for savouring the fruits of the sea in Malaga.

The espeteros assure us that the flavour of these fish is immensely superior when this technique is used, where the art of "espetar" and "amoragar", as described in Cuadernos del Rebalaje magazine number 47, entitled "Marengas culinary techniques", are the key to creating healthy, tasty and sustainable dishes. The quality of the fresh product, "a raw material of the first order", together with the expertise of these professionals, will allow us to taste these fruits of the sea in an incomparable way. Of course, these fish washed down with a splash of any of the extra virgin olive oils from Malaga together with a few drops of lemon - like those grown in the Guadalhorce Valley - are an option that is as appetising as it is interesting.

To attest to this, we can visit the countless catering businesses that have arrived along our coast, such as Bar Dolores "El Chispa" in Nerja, ChinChin Puerto in Caleta de Vélez, Marina Playa in Rincón de la Victoria, chiringuito María, in Málaga or Los Leones de la Carihuela, Torremolinos. Delegating this responsibility to their waiters is, without a doubt, the triumph of a good table.

Likewise, during the summer, there are numerous competitions, routes and actions that take place along our coastline to promote and extol the espetero and, of course, the espeto malagueño, which, by championing themselves as cultural and gastronomic heritage, give way to showcase the other treasure of our sea: the fish and cephalopods of Malaga.