Málaga´s grounds supply Costa del Sol with its famous fish. Horse mackerels, sardines, anchovies, or red mullets are one of the products that go from Málaga  bay to the beach bars and many homes of the residents. 

The Alboran Sea where the Mediterranean waters join the waters of the Atlantic Ocean provides a great biodiversity and habitats for many different marine species that reproduce and breed here. Amont them, one of the most commercialized and identified with Málaga is anchovy. 

Both fried anchovies and anchovies in vineger are highly appreciated. Besides, in the Málaga culina repertoire the anchovies is used in many dishes, for example, anchovies in yellow (soup) or pimentón de boquerones (traditional soup).

The sardine is another specie that is most associated with Málaga coast thanks to the famous skewer, a traditional ancestral way of roasting this blue fish over the heat of the grill in the boat filled with sand in the beach bars and restaurants of Málaga coast. During the months whose names do not contain the letter “r”, that is from May to August, it is one of the star dishes of these establishments. There are also interesting dishes with this fish as grilled sardines or sardines in  marinade.

Málaga province with its 200 kilometers of coastline has important fishing grounds and ports where not only they catch the mentioned fish, but also find highly valuable shellfish, mollusks, and cephalopods because of which every year many people visit Málaga province. Shrimps, lobsters, clams, mussels, razor-shells, fine shells or octopuses are some of the species that are caught in the waters of the Alboran Sea. From Nerja to Manilva, Málaga not only has an important seafairing tradition, but also accounts for important fishing ports and markets through which these products enter. La Caleta de Vélez, Marbella, Estepona, Málaga, and Fuengirola are very common places where Málaga seafood products enter.