When it comes to enjoying lampuki, there are a plethora of options you can choose from. You can opt to have it at a local restaurant, particularly one in one of Malta’s southern areas like Marsaskala, Birgu, or Marsaxlokk. These restaurants typically serve freshly caught lampuki, providing a true dining experience in a relaxing seaside setting. You might also get lampuki from fishmongers or the travelling fish seller, who offers a wide selection of fresh seafood at affordable prices. Some locals enjoy lampuki in pies, while others serve it with robust sauces that are frequently garlic-flavoured. Another popular method is to gently season it and cook it in tinfoil. Additionally, it shines in dishes like an alijotta (Maltese fish soup), which is eaten with the cherished Maltese bread, sometimes referred to as ’ħobz Malti’.  Frying lampuki in tomato sauce also stands out as a typical and straightforward cooking method. The majority of local restaurants, especially those near fishing settlements, always include some type of lampuki dish on their menus.  Every family has its own variation on the traditional lampuki pie recipe. The delicate flavour of the fish is enhanced by all cooking techniques, including grilling, pan frying, and flour-dusted and fried lampuki. It’s noteworthy to underline that when American fishermen catch lampuki in the Atlantic Ocean, where it develops to enormous size, it changes into mahi-mahi.

Moreover, the arrival of lampuki also signals the transition from the summer to the autumn. The lampuki embarks on its annual migration to warmer waters. Lampuki is readily available while in season at fish market (such as in Victoria (Gozo) and Marsaxlokk (Malta) or from street vendors who go around neighbourhoods to entice the surrounding locals. 

If you make seafood a part of your diet or you would just like to explore and try different local dishes, we highly suggest you delve into Malta’s rich and diverse lampuki cuisine for a vitamin-rich and flavourful meal!