Dishes & their history
History of Fish and Coastal Cuisine in Morocco
Morocco is often pictured through its mountains and desert, but it has long coastlines on both the Atlantic and the Mediterranean, and a fishing tradition to match. From charmoula-marinated fish to grilled sardines and even a seafood pastilla, the coastal cuisine is a distinct and vital strand of Moroccan food.
- Read
- 8 min
- Topic
- Dishes & their history
- Updated
- 19 July 2026
At a glance
- Morocco has extensive Atlantic and Mediterranean coasts and a strong fishing tradition.
- Charmoula, the herb-and-spice marinade, is the signature seasoning for fish.
- Coastal specialities range from grilled sardines to a savoury seafood pastilla.
A country of two seas
Morocco's long Atlantic seaboard and its Mediterranean coast give it access to rich fishing grounds, and ports up and down the shore have built their food life around the daily catch for centuries. The Atlantic in particular is prized for abundant fish, above all sardines, of which Morocco is one of the world's leading sources.
This coastal orientation produced a cuisine noticeably different from the inland tradition of meat tagines and couscous — lighter, quicker, and centred on the freshness of the sea.
How the coast cooks fish
Coastal cooking has its own techniques and signature dishes, built around simple, fresh treatments that let good fish speak for itself, almost always seasoned with charmoula.
- Charmoula-marinated fish: fish steeped in coriander, garlic, cumin, paprika and lemon, then grilled or baked.
- Grilled sardines: the emblem of the coast, cooked fresh over coals at ports and stalls.
- Fish tagine: fish braised with tomato, peppers and preserved lemon.
- Seafood pastilla: a coastal, savoury reinvention of the classic pie with fish, shrimp and vermicelli.
Ports and their tables
Each coastal city has its own character. Essaouira, long a fishing and trading port, is famous for its harbour-side grills; Safi, Agadir and the Mediterranean towns each have their specialities and their fleets. The Portuguese-era ports in particular fused a strong maritime way of life with local cooking.
The coast connects to wider history. Read on with the Portuguese influence on coastal Morocco and the history of Moroccan spice blends.
Frequently asked questions
Does Morocco have a strong seafood tradition?
Yes. Morocco has long Atlantic and Mediterranean coasts and rich fishing grounds, and its ports have built their food around the daily catch for centuries. It is one of the world's leading sources of sardines in particular.
How is fish typically seasoned in Morocco?
The signature seasoning is charmoula, a marinade of fresh coriander and parsley, garlic, cumin, paprika, lemon and oil. Fish is steeped in it and then grilled, baked or braised, giving Moroccan seafood its characteristic flavour.
What is seafood pastilla?
Seafood pastilla is a coastal reinvention of the classic Moroccan pie. Instead of sweetened meat, it is filled with fish, shrimp and vermicelli and left savoury rather than dusted with sugar, reflecting the seafood focus of the coast.
Which Moroccan cities are known for fish?
Essaouira is famous for its harbour-side grills, while Safi, Agadir and the Mediterranean ports each have their own specialities and fishing fleets. Many were shaped by a long maritime history, including the Portuguese coastal era.