An espetero is the person who prepares and grills espetos, a traditional technique of the Andalusian Mediterranean coast, especially in Malaga. It consists of stringing sardines or other fish (such as sea bream or sea bass) on long metal rods or poles and roasting them stuck in the sand, leaning in front of the wood embers, usually in fishing boats adapted as grills. The espetero controls the distance, the inclination and the cooking time so that the fish is juicy and with crispy skin. It is a trade that combines skill, intuition and respect for this ancient seafaring custom from Malaga.
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