Espeto (food)

The Espeto is a typical dish from Málaga and the Granada Coast in Southern Spain, and consists of skewering fish, traditionally sardines, on thin and long rods, to roast it over firewood on the beach sand.

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.

[1] Traditionally, a small mound of sand was placed to nail the reeds and on the other side the wood already made on fire.

At present there are many restaurants and even town halls that place boats, in some cases made of metal, along the promenades, so that they can be filled with sand and make work easier.

[2] The rod on which the fish is skewered is made from sugarcane that is cut into pieces of about 50 centimeters and then split in half lengthwise.