The dogfish or scyliornius canicula, is a small and harmless shark about 50 cm long, with a hard and rough skin, and very popular in Malaga, especially for the tasty “caldillo” that is made with it or for its preparations in marinade, fried or to flavor rice and noodles. Our academic Luis Merino remembers with special affection, in a symbolic memory to the taverns of neighborhood, the “caldillo de pintarroja” that they elaborated in the already disappeared bar Los Remos, near the church of San Pablo in the city of Malaga.
Another elaboration, which years ago was more popular, especially among the sailors of fishing boats, is the elaboration of salted and dried “strips of dogfish”, as if it were mojama. To do this, the skin must first be peeled, a task that requires some skill, they are opened in the middle, but leaving the two halves joined by the tail. Then they are rinsed, soaked in salt for about 15 minutes, washed again and laid out in the sun as if they were freshly washed clothes.
Then, after a variable period of time, depending on weather conditions, such as temperature, sun intensity or humidity, we will have this popular, original and unique mojama, which can still be found in some restaurants like Chinchín Puerto or Noray, and in the fishmonger Aguxa, in the Plaza de la Luz in Malaga, as they tell us, they use pintarrojas from Caleta de Vélez, smaller and tastier than the ones from the north.
(Photos of Aguxa fishmonger)
