Espeto is a traditional way of cooking freshly-caught sea fish, most often sardines.

ESPETO – THE MALAGA FISH-ON-A-STICK BARBEQUE

If you’ve ever eaten at a beach restaurant, or chiringuito, in or around Malaga in summer, then you’ve probably seen, smelled, or tasted an espeto of sardines. This is a traditional way of cooking freshly-caught sea fish, most often sardines but also sea bream and even shellfish and calamari, speared on a long flat stick (espeto or espetada) and barbequed over a hot fire on the beach. The espetos of sardines look especially beautiful, with rows of shiny silver fish turning golden in the heat. Espetar means to spear, drive through with something.

WHAT IS AN ESPETO, AND HOW IS IT MADE?

Espetos are usually made of bamboo cane trimmed into a flat blade-like shape, with one sharpened end; occasionally metal skewers are used. As with many traditional Spanish dishes, an espeto of fish is the essence of simplicity – the fish is covered in sal gorda (coarse sea salt), speared, six per espeto, and cooked over an olive-wood fire until golden, tender and tasty, with that unmistakeable smoky barbeque flavour. Eating fish cooked on an espeto is a big tradition in Malaga.

Note that sardine espetos are only available while this fish is in season – from May to October. However Malagueños will tell you that the best months to eat sardines are only those without an “r” in them – so May to August. Sardines are extremely healthy, with high levels of Omega 3 oils, as well as being a sustainable fish.

Source: http://www.andalucia.com/gastronomy/espeto.htm

Delicious barbecued sea bream on the beac