Sardines, anchovies, horse mackerel, mullet, and other traditional catches in Malaga

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 has long roots in Malaga recipes and is very popular in months with some cold weather.