Fish, reeds, salt and fire. Little else is needed to prepare a skewer from Málaga, a dish that has become a heritage element of Málaga culture. Its popularity has reached such high levels that even Google has dedicated one of its Doodles to it, a temporary alteration of the logo on the home page.
“A salty, smoky aroma in southern Spain can only mean one thing: it’s espetos season. Today’s garabato celebrates the taste of summer, a popular Spanish dish of skewered sardines traditionally grilled over wood on the beach,” explains technology.
In the drawing, a man preparing a skewer and some more already nailed to the sand in a boat. A seagull appears, which is also attracted to this typical food from Malaga. The doodle has been created from clay, which has shaped these popular sardines.
It is no coincidence that Google has chosen June 12 to pay homage to the skewer: “On this day in 2006, the city of Malaga inaugurated a statue of the Espetero —person who makes sardine skewers— to celebrate the traditional trade.”
The spit is a particular way of grilling fish. In the case of Malaga, most of the sardines are used, which are strung on rods and put on the fire. For its preparation you only need fish, reeds, salt and fire. A simple and quick recipe.
When threading them, it is important to cross the back of the sardines, which must be placed equally on the rod. The concave part of the shank is turned upwards and the tip is inserted into the back of the sardine at the level of the dorsal fin, skirting the spine without breaking it and exiting through the belly. Finally, salt is added and they are nailed next to an olive wood fire.
Once put in the fire, you have to watch the direction of the wind, which must go from the sardines to the flame to prevent them from scorching or smoking. Specialized organizations ensure that the ideal distance is about 20-30 centimeters. And in just over six minutes we can enjoy this typical Malaga dish.
