Malaga, located on the Costa del Sol, is not only known for its beaches, vibrant cultural life and sunny climate, but also for its delicious gastronomy based on fresh seafood. Malaga's typical fish is a fundamental part of its culinary offer, and tasting it is a must-try experience for visitors to the city. In this article, we will explore the main fish that form part of Malaga's tradition, the most popular recipes and the ways in which they are prepared. We will also answer some frequently asked questions that tourists often have when it comes to tasting fish in this wonderful city.
History of Fishing in Malaga
Malaga's relationship with the sea goes back to time immemorial. The Phoenicians, the Romans and later the Arabs recognised the importance of the Mediterranean as a source of wealth, and fishing became a key activity for the survival of these civilisations. Today, fish is still a staple food for the people of Malaga, and the port of Malaga is one of the most important in the region.
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Main Typical Malaga Fish
1. Anchovies
Boquerones are Malaga's most iconic fish, so much so that locals in Malaga are colloquially known as "boquerones". This small blue fish is famous for its mild flavour and can be prepared in various ways: fried, in vinegar or even raw in some modern preparations. Fried anchovies, served in the form of "espeto" (roasted on reeds next to the grill), are a dish you cannot miss if you visit Malaga.
2. Horse mackerel
Horse mackerel is another common fish on the Malaga coast. It is appreciated for its firm texture and its more intense flavour compared to anchovies. Horse mackerel are also often prepared fried or grilled, and are very popular in the "chiringuitos" (beach restaurants). It is one of the favourite fish to enjoy with a cold beer or a glass of local white wine.
3. Sardines
If there is one dish that represents the Costa del Sol in the summer, it is the sardines on the spit. This cooking method, which consists of stringing the sardines on reeds and grilling them slowly over olive wood embers, is a tradition that goes back centuries. Espeto is an art, and each master griller has his or her own style and technique for getting the sardines just right when cooked.
4. Sole
Sole is one of the most highly prized fish in Malaga's haute cuisine. Its white, fine and delicate flesh makes it a delicacy. It is often grilled, with a touch of olive oil and lemon to enhance its flavour. In some restaurants it is also prepared "meunière", a French recipe with butter, but in Malaga we usually opt for simplicity, letting the flavour of the fish shine through.
5. Mero
Grouper is a larger, more robust fish, known for its firm and tasty flesh. In Malaga cuisine, it is commonly seen in stews or "sartenes", where it is accompanied by fresh vegetables, potatoes and local spices. It is also a fish that is baked in the oven with Mediterranean herbs and a splash of white wine.
6. Squid and Octopus
Although they are not exactly fish, both squid and octopus occupy an important place in Malaga's gastronomy. The grilled squid o fried squid are common in the tapas offerings, while the galician octopus (although of Galician origin) is also a very popular dish in Malaga.
Ways of Preparing Fish in Malaga
In Malaga, fish is enjoyed in many ways, and each method of preparation has its own nuances and flavours.
Frito
Fried fish is probably the most common way to enjoy seafood in Malaga. This cooking method is quick, simple and allows the fish to retain its natural flavour. Anchovies, horse mackerel and squid are fried in plenty of extra virgin olive oil and served with a touch of salt. Lemon is not usually added, as it is considered that it can dull the flavour of the fish.
Grilled
Grilling is another technique widely used in Malaga cuisine, especially for fish such as sole, gilthead bream and squid. Cooked in its own juices and with a drizzle of olive oil, the fish retains its juiciness and flavour, making it a lighter and healthier option.
Grilled (Espeto)
Espeto is, without doubt, the most emblematic way of cooking fish in Malaga. Although sardines are the protagonists, other fish such as horse mackerel and squid can also be cooked in espeto. This method of grilling gives the fish a characteristic smoky flavour that is difficult to replicate with other methods.
In Vinegar
Anchovies in vinegar are one of the most traditional tapas in Malaga. They are marinated in a mixture of vinegar, garlic and parsley, which gives them a refreshing, acidic flavour that contrasts with the soft texture of the fish. It is an ideal tapa to accompany with a glass of white wine or vermouth.
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Frequently Asked Questions
1. What is the most typical fish in Malaga?
The most typical fish in Malaga is the boquerón, a small blue fish that is eaten fried or in vinegar. Also very common are sardines roasted on a spit.
2. Where can I eat espeto de sardinas in Malaga?
The chiringuitos along La Malagueta, Pedregalejo and El Palo beaches are the best places to enjoy a good espeto de sardinas.
3. What is the difference between anchovy and anchovy?
Anchovy and anchovy are the same type of fish, but are prepared in different ways. Anchovies are eaten fresh (fried or pickled), while anchovies are preserved in salt.
4. Is it expensive to eat fish in Malaga?
It depends on the type of restaurant. In chiringuitos and tapas bars it is quite affordable, while in fine dining restaurants the price can go up. However, fish in Malaga is usually good value for money.
5. Which drink goes best with fish in Malaga?
Dry white wine is the drink par excellence to accompany fish. It is also common to drink "tinto de verano" (summer red wine) or cold beer.
Fish is an essential part of Malaga's gastronomic life and culture. From tiny anchovies to succulent sardine skewers, the city offers an incredible variety of Mediterranean flavours that every visitor should try. So, when you're in Malaga, don't hesitate to enjoy a feast of fresh fish, cooked in traditional ways that have been passed down from generation to generation. ¡Buen provecho!
