Tradition · the sea
Moroccan sardines: from the Atlantic to the tin
Morocco’s Atlantic coast is one of the richest sardine grounds in the world. The fish is landed in ports from Safi to Agadir and beyond, eaten fresh off the grill and packed into tins sold around the world.
Published
A sardine country
The fish is the European pilchard, Sardina pilchardus. FAO figures from around the year 2000 put Morocco’s share of world production of the species at almost half, and Morocco is regularly described as the world’s largest producer and exporter of canned sardines. The industry supports fishing crews, canneries and whole towns along the coast.
The ports
Canning grew up mainly in Safi and Agadir; Essaouira and Laayoune are also important sardine ports. Catches have fallen sharply in recent years, and the authorities have taken measures to limit exports of frozen sardines and protect supply at home.
On the grill
In coastal towns, fresh sardines are grilled over charcoal near the port, stuffed with chermoula, a paste of herbs, garlic and spices, or made into small fish balls cooked in tomato sauce. A plate of grilled sardines with bread is one of the simplest and best meals on the coast.
From tin to suitcase
The Questionable Plans design turns a Moroccan sardine tin into a suitcase packed with striped fouta towels: an everyday coastal object reimagined for a trip that may not have been thought through.
Sources
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