The Maltese islands boast a rich variety of fish species, making the Mediterranean Sea around Malta a biodiversity hotspot. With approximately 7% of the world’s marine fish species, the waters surrounding Malta are teeming with life.

Divers and fishermen alike can find an array of fish species, including:

• Grouper (cerna, mérou), known for being friendly and curious.
• Amberjack (accola, sériole), a prized catch among local anglers.
• Barracuda, skipjack tuna, bullet tuna (bonito, bonite), and dentex (daurade, pagré), commonly found in the region.
• Parrotfish (poisson-perroquet), red mullet (trill, rouget), cuttlefish (sicc, seiche), octopus (pieuvre, poulpe), and moray eels (sallura murena, murène).
• Rare encounters with larger species like tuna and dolphins are also possible.
• The waters also host various cartilaginous fish, including sharks.

Fishing is deeply rooted in Maltese culture, and the island’s fish markets showcase an impressive variety of seafood, including:

• Lampuki (dorado, mahi-mahi, dolphinfish), a staple of Maltese cuisine from mid-August to December.
• Meagre (gurbell, maigre), swordfish (pixxispad, espadon), lobster (awwista, homard), and octopus (garnit, pieuvre/poulpe).
• Bream species, such as gilthead bream (awrata, dorade royale),
  sheephead bream, saddled bream (oblade), white bream (sargu, pageot, daurade blanche), and annular bream (sparaillon).
• Other commonly found fish include tuna (thon), St. John’s dory (San Gwann Dory, Saint Pierre), bass (spnotta, bar), mackerel (sawrell, maquereau), and squid (klamari, calamar).

Maltese fish dishes are prepared in diverse ways, such as baked with potatoes, olives, capers, garlic, and fennel, or in the traditional Aljotta fish soup with tomato.

• Lampuka: White, delicate flesh, often served with sauces or baked in Torta tal-Lampuki, a puff pastry pie with spinach, grapes, and tomatoes.
• Swordfish: Mild, slightly sweet flavor with a firm, meaty texture, often grilled or cooked with garlic and capers.
• Tuna Varieties:
  • Atlantic bluefin tuna (thon rouge),
  • Bullet tuna (tumbrell, bonite),
  • Bigeye tuna (tonn ta’ghajnu kbira, thon obèse),
  • Northern bluefin tuna (ton albacore, germon).
  • Bullet tuna has a mildly tangy flavor with subtle sweetness, whereas swordfish is less oily with a slightly smoky taste when grilled.
• White bream: Delicate and flaky with a sweet, nutty flavor (wild-caught preferred).
• Meagre (gurbell): Mild flavor with a fleshy texture.
• Dentex (dentici): White, tasty meat, perfect for grilling or pan-frying.
• European bass (spnotta): Firm, finely textured, sweet, and mild.
• Red snapper (pagella): Firm, moist texture with a mildly sweet taste.
• Barracuda: Full-flavored, slightly sweet with an umami taste, similar to wild tuna but stronger than whitefish.
• Grouper Varieties:
  • Dusky grouper (cerna): Flaky flesh with a mild, distinctive flavor, typically grilled, fried, or baked with sauces.
  • White grouper (dott): A mild yet distinct taste, between bass and halibut.

Whether you are a seafood enthusiast, a diver exploring Malta’s marine biodiversity, or a visitor eager to try the island’s fresh fish dishes, Malta offers a unique and flavorful seafood experience.