Dining on the Coast

The Atlantic cuisine of Morocco is a feast for fish lovers — it doesn't get any fresher, as the catch of the day often goes from boat to grill within hours. The coastal cuisine is distinctly different from that of the interior: less tagine, more grilled dishes, and the Atlantic dictates the menu.

Grilled Fish at the Harbor

The iconic coastal experience: In Essaouira, Agadir, El Jadida, and practically every fishing harbor, you choose your fish from the display — sardines, mackerel, dorado, sea bass, shrimp, squid, lobster — and minutes later, it's grilled and served with bread, salad, and chermoula sauce. A full platter costs 50-100 MAD (5-10€). In Essaouira, the harbor mole is the best place for it.

Sardines — Morocco's National Dish

Morocco is the world's largest sardine exporter, and on the coast, sardines are ubiquitous: grilled (sardines grillées), stuffed with chermoula (sardines farcies), fried, pickled, in tagine. In Safi, the sardine capital, there are dozens of variations. The simplest grilled sardines at the harbor (5 pieces for 10-15 MAD) are among the best Morocco has to offer culinary-wise.

Chermoula

The Chermoula is the queen of Moroccan coastal sauces: a blend of coriander, parsley, garlic, cumin, paprika, lemon juice, and olive oil, used to marinate fish or served as a dip. Every family has its own recipe — try different versions and find your favorite.

Seafood Tagine

The Tajine aux Fruits de Mer is the coastal version of Morocco's national dish: shrimp, squid, and fish in a spicy tomato sauce with olives and preserved lemons, slowly cooked in a clay pot. Available in almost every restaurant in Essaouira and Agadir.

Street Food on the Coast

Besides grilled fish, coastal cities offer excellent street food: Maakouda (potato cakes), Sfenj (Moroccan donuts, fresh in the morning), Brochettes (meat skewers), fresh orange juice (4 MAD a glass). In Essaouira, the fish sandwiches at the harbor are legendary.

Argan Oil

The region between Essaouira and Agadir is home to the argan tree — and thus the precious argan oil. In the kitchen, roasted argan oil is used for dipping bread (Amlou — a paste of argan oil, almonds, and honey, the "Moroccan Nutella"), drizzling on salads and couscous. Buying freshly pressed argan oil directly from a women's cooperative is the best souvenir from the coast — authentic and fair trade.