{"id":39881,"date":"2023-09-06T13:57:20","date_gmt":"2023-09-06T11:57:20","guid":{"rendered":"https:\/\/academiagastronomica.com\/productos\/pintarroja-caldillo-tirillas-y-algo-mas\/"},"modified":"2025-04-21T16:25:20","modified_gmt":"2025-04-21T14:25:20","slug":"pintarroja-caldillo-tirillas-and-something-more","status":"publish","type":"productos","link":"https:\/\/academiagastronomica.com\/en\/products\/pintarroja-caldillo-tirillas-and-something-more\/","title":{"rendered":"Pintarroja, caldillo, tirillas and something more"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">The <strong>pintarroja<\/strong>, or <em>Scyliorhinus canicula<\/em>, is a small and harmless shark about 50 cm long, with tough and rough skin. It is very popular in M\u00e1laga, especially for the delicious \u201c<strong>caldillo<\/strong>\u201d made with it, or for its preparations <strong>marinated, fried, or used to add flavor to rice and noodles<\/strong>. Our academic Luis Merino fondly remembers, as a symbolic tribute to neighborhood taverns, the caldillo de pintarroja once served at the now-closed bar Los Remos, near the Church of San Pablo in the city of M\u00e1laga.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Another preparation, which years ago was more popular, especially among fishermen on fishing boats, is the making of \u201c<strong>tirillas de pintarroja<\/strong>\u201d \u2014 salted and dried, like mojama. To prepare it, the fish must first be skinned, a task that requires some skill. It is then split down the middle, but with both halves left connected at the tail. Afterward, they are rinsed, placed in salt for about 15 minutes, rinsed again, and hung out in the sun as if they were freshly washed clothes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Then, after a variable period of time depending on weather conditions such as temperature, sunlight intensity, or humidity,<\/span><span style=\"font-weight: 400;\"> we get this popular, original, and unique mojama, which can still be found in some restaurants such as <strong>Chinch\u00edn Puerto or Noray<\/strong>, and at the fish market <strong>Aguxa<\/strong>, in M\u00e1laga&#8217;s Plaza de la Luz. We\u2019re told they use pintarrojas from Caleta de V\u00e9lez, which are smaller and tastier than those from the north.<\/span><\/p>\n<p><a href=\"https:\/\/academiagastronomica.com\/wp-content\/uploads\/2023\/09\/pintarroja-tirilla.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-medium wp-image-21377\" src=\"https:\/\/academiagastronomica.com\/wp-content\/uploads\/2023\/09\/pintarroja-tirilla-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/academiagastronomica.com\/wp-content\/uploads\/2023\/09\/pintarroja-tirilla-300x300.jpg 300w, https:\/\/academiagastronomica.com\/wp-content\/uploads\/2023\/09\/pintarroja-tirilla-500x500.jpg 500w, https:\/\/academiagastronomica.com\/wp-content\/uploads\/2023\/09\/pintarroja-tirilla-150x150.jpg 150w, https:\/\/academiagastronomica.com\/wp-content\/uploads\/2023\/09\/pintarroja-tirilla-768x768.jpg 768w, https:\/\/academiagastronomica.com\/wp-content\/uploads\/2023\/09\/pintarroja-tirilla-1024x1024.jpg 1024w, https:\/\/academiagastronomica.com\/wp-content\/uploads\/2023\/09\/pintarroja-tirilla.jpg 1362w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><a href=\"https:\/\/academiagastronomica.com\/wp-content\/uploads\/2023\/09\/pintarroja-mercado.jpg\"><img decoding=\"async\" class=\"alignnone size-medium wp-image-21396\" src=\"https:\/\/academiagastronomica.com\/wp-content\/uploads\/2023\/09\/pintarroja-mercado-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/academiagastronomica.com\/wp-content\/uploads\/2023\/09\/pintarroja-mercado-225x300.jpg 225w, https:\/\/academiagastronomica.com\/wp-content\/uploads\/2023\/09\/pintarroja-mercado-375x500.jpg 375w, https:\/\/academiagastronomica.com\/wp-content\/uploads\/2023\/09\/pintarroja-mercado-768x1024.jpg 768w, https:\/\/academiagastronomica.com\/wp-content\/uploads\/2023\/09\/pintarroja-mercado-1152x1536.jpg 1152w, https:\/\/academiagastronomica.com\/wp-content\/uploads\/2023\/09\/pintarroja-mercado.jpg 1200w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<p><em>(Photos from Aguxa fish market)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The pintarroja, or Scyliorhinus canicula, is a small and harmless shark about 50 cm in length, with tough and rough skin, and very popular in M\u00e1laga.<\/p>\n","protected":false},"featured_media":34132,"template":"","meta":{"_acf_changed":false,"_eb_attr":""},"categories":[265,264],"tags":[],"destacados":[],"class_list":["post-39881","productos","type-productos","status-publish","has-post-thumbnail","hentry","category-products","category-seal"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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