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.
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.
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!
