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Espeto (food)
The Espeto is a typical dish from Málaga and the Costa Granadina, Granada Coast in Southern Spain, and consists of skewering fish, traditionally Sardine, sardines, on thin and long rods, to roast it over firewood on the beach sand. The technique consists of inserting the sardines through its back and taking care that they are all placed equally on the rod, above or below it. 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. The row of sardines must be perpendicular to the rod. Salt is added and they are put next to an olive wood fire. The direction of the wind is always checked, which must go from the sardines to the flame to prevent them from scorching or smoking. The ideal distance is about 20-30 centimeters (7.8-11.8 inches) from the flame. The skewers are made in approximately 6 minutes. Traditionally, a small mound of sand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sardines 03 Beach Torre Del Mar
"Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant. The terms "sardine" and "pilchard" are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. One criterion suggests fish shorter in length than are sardines, and larger fish are pilchards. The FAO/ WHO Codex standard for canned sardines cites 21 species that may be classed as sardines. FishBase, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just "sardine", and many more with the two basic names qualified by various adjectives. Etymology 'Sardine' first appeared in English in the 15th century, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Málaga
Málaga (, ) is a municipality of Spain, capital of the Province of Málaga, in the autonomous community of Andalusia. With a population of 578,460 in 2020, it is the second-most populous city in Andalusia after Seville and the sixth most populous in Spain. It lies on the Costa del Sol (''Coast of the Sun'') of the Mediterranean, about east of the Strait of Gibraltar and about north of Africa. Málaga's history spans about 2,800 years, making it one of the oldest cities in Europe and one of the oldest continuously inhabited cities in the world. According to most scholars, it was founded about 770BC by the Phoenicians as ''Malaka'' ( xpu, 𐤌𐤋𐤊𐤀, ). From the 6th centuryBC the city was under the hegemony of Ancient Carthage, and from 218BC, it was ruled by the Roman Republic and then empire as ''Malaca'' (Latin). After the fall of the empire and the end of Visigothic rule, it was under Islamic rule as ''Mālaqah'' ( ar, مالقة) for 800 years, but in 1487, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Costa Granadina
Costa Granadina is a comarca in southern Spain, corresponding to the Mediterranean coastline of the province of Granada. It is also but less frequently called the Costa Tropical or Costa de Granada. It is crossed by the N-340 coastal highway that runs southwest–northeast along Spain's Mediterranean coast, to the border with France. Within the last 4 years the A7 motorway has been extended along the coast from Nerja in the Málaga province to Motril where it links the A7 motorway to the A44 motorway which heads north from Motril to the city of Granada. Geography The Costa Granadina is made up mostly of agricultural zones and small resort towns and villages. What makes the Costa Granadina unique in comparison to the rest of the Spanish coast is that the mountains of the Sierra Nevada range fall to the very edge of the Mediterranean Sea on the rugged coastline. Except for ''la vega de Motril'', there are no flat areas for large urban sprawl. Climate The area east of Málaga is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sardine
"Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant. The terms "sardine" and "pilchard" are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. One criterion suggests fish shorter in length than are sardines, and larger fish are pilchards. The FAO/WHO Codex standard for canned sardines cites 21 species that may be classed as sardines. FishBase, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just "sardine", and many more with the two basic names qualified by various adjectives. Etymology 'Sardine' first appeared in English in the 15th century, a loanword ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andalusian Cuisine
Andalusian cuisine is the cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish (often called ''pescaíto frito'' in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry. The oldest known cookbook of Andalusian cuisine dates from the 14th century. Fried foods Frying in Andalusian cuisine is dominated by the use of olive oil that is produced in the provinces of Jaén, Córdoba, Seville, and Granada. Málaga, Almería, Cádiz and Huelva produce olive oil too, but in smaller amounts. The foods are dredged in flour ''a la Andaluza'' (meaning only flour, without egg or other ingredients, but may include flour from the chickpea especially for use in batters). They are then fried in a large quantity of hot olive oil. Fish and shellfish With five coastal provinces, the consumption of fish and shellfish is rather high: white shrimp from the Bay of Cádiz; prawns; murex; anchovies; baby squ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
