The properties of the Alboran Sea provide the province of Málaga with one of the most consumed blue fish in our restaurants: the boquerón (anchovy).
THE ESSENCE OF MÁLAGA
The properties of the Alboran Sea provide the province of Málaga with one of the most consumed blue fish in our restaurants: the boquerón (anchovy). The Bay of Málaga is where this silver little fish reaches its peak in terms of quality and flavor compared to those caught in other fishing grounds.
The boquerón has become an iconic symbol of Málaga’s gastronomy, the star of “pescaíto frito” (fried fish) that no one can resist, often enjoyed alongside espetos de sardinas (grilled sardines) or conchas finas (razor clams). The warmer months are the best time to enjoy it, as its flesh is fattier. Some restaurants still prepare it as it was done in the past, in small bunches of five fish, tied by their tails before frying.
The identity of this fish is so strong in Málaga that the locals are affectionately known as “boquerones.” It is caught using the “cerco” method, and the boats that capture it are called traíñas.
La identidad de este pescado es tal en Málaga que a los malagueños se nos conoce cariñosamente como “boquerones”. Su pesca se realiza en la modalidad del cerco y las embarcaciones que lo capturan se llaman traíñas.

HOW TO PREPARE THEM
The most popular way to prepare and enjoy boquerones is by frying them. They are delicious, crispy, served either open or whole, with or without lemon. Another very popular method is preparing them in vinegar or raw, where vinegar, garlic, parsley, and extra virgin olive oil turn them into an unmatched appetizer. They are equally delicious when marinated in a pickled sauce or used in more creative dishes, where they take center stage as the main ingredient in small burgers, meatballs, and croquettes, among many other options.