Fish cuisine in Morocco

Fishing production is a major source of wealth in the Kingdom of Morocco and contributes significantly to the economic security of the country. In the markets of coastal cities it is possible to find a great variety of fresh fish, molluscs and crustaceans.

Fish is obviously one of the most popular ingredients of Moroccan cuisine. On the Mediterranean coast of Morocco, the main fish products used in the kitchen are: sardines, shrimps, mullets, anchovies, tuna, bass, swordfish and some species of the Sparidae family.

Frying is the most common cooking method. Many recipes include cooking in the tajine, a particular earthenware pot consisting of a lower plate where to place food and a cone-shaped lid, whose shape facilitates the downward descent of the steam during cooking. The tajine is mainly used for cooking sparidae with vegetables and the preparation is embellished with the use of a variety of spices. Cooking on the plate is also very widespread in Morocco.