Sardine skewer

malagaturismo.es
Sep 20, 2024
3 min read

Updated: Dec 19, 2024

Sardine skewers are a typical dish from the Costa del Sol. A healthy, simple recipe without many ingredients.

It consists of 5 or 6 fish, which are “espeta” or stuck on a rod, so that they can be grilled, normally with olive wood. They are only seasoned with coarse salt to give it more flavour. There is another less used variant which is with oil, parsley, garlic and salt, and even in a casserole with slices of tomato and onion, known as “sardines a la teja”.

Its origins date back to the 19th century when Malaga lived almost exclusively from fishing. When the now popular neighbourhood of El Palo was a fishing village in full economic development, who consumed their own catch, and sardines were highly appreciated for being cheap.

Miguel Martínez Soler “Migué, el de las Sardinas” is known as the first to make the sardine skewer. In his beach bar “La gran parada” and thus also gave rise to the chiringuitos. It is said that King Alfonso XII visited that first chiringuito, and from there its popularity grew. Miguel offered him his famous espetos, and when he saw that the monarch was going to eat the sardines with cutlery, Miguel recommended: “With your fingers, your majesty, with your fingers.”

Normally it is said that you should eat sardines in the months that do not have an “r”, that is, from May to August; but you can find them all year round, but the flavour may vary outside those months.

INGREDIENTS

6 sardines per skewer
Sea salt (coarse salt) to taste
Water
1 cane for each skewer

Accompany with a touch of lemon and a cold beer, to enjoy on any summer day.

RECIPE

First, you have to wash the fish well. Then, you have to salt the sardines with coarse salt, and then you put them on the rod. You have to put the sardine on the rod, taking care to always leave the fish bones on one side of the rod, so that they don't fall off when you turn it over.
Put the sardines a hand's length away from the fire so that they cook well with the burning wood. You can also make them with barbecue charcoal (laying them flat on the grate). Cook them for about two minutes on each side, until the sardine's eyes are white and they are golden.
The most normal thing is to stick the rod into the beach sand, to ensure that it stays in place, but we are sure that it also gives a very special touch to the recipe.
Serve them with a cut lemon, both to give it a fresh touch with a few drops of juice, and also to help eliminate the smell from your fingers after eating them, as "Migué, the one with the sardines" used to say. Some fishermen have also recommended that we wash our hands with beer, but honestly, we prefer to drink it. Hehehe

WE RECOMMEND YOU TRY THE ONE THEY ARE SERVING IN:

Taberna El Mentidero

Calle Sánchez Pastor, 12, 29015 Málaga

Reservations: +34 952 002 210

https://elmentideromalaga.com/

Opening hours:

Every day from 12:30 to 1:00 a.m.

Taberna El Mentidero

Tavern specialising in Malaga cuisine with seafood and the best of national cuisine.

It is distinguished by its famous espetos, being the only place in the historic centre of Malaga where you can enjoy them.

It is located on the street that owes its name to Mr. Miguel Sánchez-Pastor Drago. Lawyer, Attorney and sixth Dean of this Illustrious College. He was mayor of Malaga several times from 1883 to 1891, depending on political developments.

A venue fitted with a small stage, where on special occasions we can see performances while living a culinary experience.

HOW TO GET TO THE RESTAURANT