Fish is a beloved staple of Ramadan iftar in Morocco, often appearing as a simple but flavorful dish prepared with chermoula, especially in the form of sardines. The tradition runs deep, so much so that similar fish recipes already appear in medieval Moroccan cookbooks.
Not far from the modern city of Larache, the ancient site of Lixus stands as one of the key centers of fish-salting production that defined the golden age of the Mauretanian-Roman civilization. Active between the 1st century BCE and the 5th century CE, its vast facilities rank among the most important within the Roman Empire, producing garum and salted fish that were exported across the Mediterranean.
A fishmonger in Marrakech has gone viral by selling sardines at an unusually low price of 5 dirhams per kilo, sparking debate about seafood affordability and the influence of middlemen in Morocco's sardine market.
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