Seafood in the Port of Agadir
Take a moment to locate Agadir on the map. It’s on the Atlantic Ocean, south of Marrakesh, on the way to the desert. Agadir is often remembered for the devastating earthquake it suffered in 1960 which left much of the city destroyed and many of its inhabitants without homes. But Agadir has rebuilt itself well. It is now one of the newer looking cities in Morocco, with better infrastructure, less population, and less hustle. Though Agadir doesn’t have many historic monuments or cultural sites, it attracts flocks of European tourists seeking the sun in the middle of the winter. It is mainly a sea resort or station balnéaire, as referred to by the locals.
Agadir and southward is where much of the seafood in Morocco comes from. Places like Laayoune and the up-and-coming beach town of Dakhla provide the country with supplies of all kinds of fish and shellfish, fresh or frozen on site and delivered in chiller and freezer trucks daily.
We spent a couple of days in Agadir. Our first lunch was at the port, which is only a short distance away from the city center. Eating at the port is heaven for seafood lovers but not for the faint of heart. It’s rugged, mobbed with yelling fisherman, dealers, customers, motorcycles and trucks loading the morning catch, crates upon acrid crates of glistening fish everywhere. The restaurants are straight forward all about the food. The decor is nonexistent but when it comes to food, you’re in for a real treat: fresh, plentiful seafood straight from the ocean, simply fried or grilled over charcoal and served with lime wedges, harissa and what looked like some sort of homemade tartar sauce.
We happened to be guests of a friend of a relative which meant we didn’t get to order; our menu was already chosen for us. Frankly, we could not have done any better. Our lunch was one heck of a seafood feast.
First came the tomato and onion salad.
Then a fish tagine for an appetizer. I never had a tagine as an appetizer but I guess when a huge friture de poisson is your main dish, a tagine can pass for an appetizer.
The star of the meal: a plethora of fried calamari, shrimp, sole, whiting, red mullet. So fresh, so tender, so tasty.
Then succulent jumbo prawns, les fameuses crevettes royales.
And finally grilled lobster. So buttery, I almost cried.
We were so satisfied, so impressed at the end of our meal that we simply couldn’t stop thanking our hosts. We couldn’t keep awake either. We were in some sort of seafood coma and all we wanted to do was take a nap, perhaps to process all the ocean flavors we had experienced in one meal.
P.S. It’s a boy!!