It is mid October and too late in the year for Sardines (not so in Malaga). In the mercado de abastos they had plenty of small Jurels ( horse mackerel or scad). It was our first day back in Conil and we were given two large handfuls for free. I think these were Jurel negro (blue horse mackerel) but it can be difficult to tell them apart from Jurel blanco (scad).
We have dispensed with our gas powered barbecue; it was getting a bit old and rusty and have opted for electric planchas for our “al fresco” cooking.
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They are a bit more work to prepare than sardines as you should remove the scales along the lateral line and trim the fins. I have heard conflicting tales of poisonous spines but have yet to be convinced. Three minutes each side on a hot plancha then sprinkled with sal grueso.
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We served these with piriñaca. They taste very different to sardines, less oily with firmer flesh but also more delicately flavoured than mackerel.
They are a new favourite!