Espetos is a Spanish tradition of grilling sardines, dating back to the late 19th century, when fishermen skewered and grilled surplus fish in small boats on the sand. The modern method usually involves placing 6 sardines on a skewer, seasoning them with sea salt, then grilling them over the open flames of an olive wood fire.

Once the sardines are fully cooked and become golden on the outside, they are drizzled with olive oil and lemon juice. It's said that the sardines are best from May to August, when they are a bit fattier, which increases their great flavor. In many beach bars of Malaga, espetos are paired with soft drinks, beer, sangria, or Tinto de verano red wine.

Boquerones fritos is a traditional fish dish originating from Andalusia. The dish consists of deep-fried anchovies and it's usually made with a combination of fresh anchovies, olive oil, flour, and salt. The cleaned anchovies are sprinkled with salt, coated with flour, and then fried over medium-high heat in olive oil until golden and crisp.

Once all the anchovies have been fried, they are arranged on a platter and served while still hot. It's recommended to try this Andalusian specialty in one of its seaside bars.

Atún mechado is a traditional dish originating from Málaga. It’s made with a combination of tuna, bacon, peppercorns, garlic, flour, olive oil, onions, carrots, cloves, bay leaves, parsley, and either sherry or white wine. The bacon is rolled in crushed peppercorns, then inserted into slits that have been cut into the sides of the fish.

The same process is repeated with slices of garlic. The fish is then dusted with flour and browned in olive oil, while the remaining garlic is fried with onions and carrots until the ingredients soften. The wine, bay leaves, cloves, and water are then added to the pan, and the contents are placed into a casserole with the browned tuna.