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Few foods are as closely associated with Malta as the lampuka. Known internationally as the mahi-mahi or dolphinfish, the lampuka has been a staple of Maltese cuisine and fishing traditions for centuries. Every year, locals eagerly await the lampuki season, when these prized fish migrate through Maltese waters and appear on fishmongers’ stalls and restaurant menus across the islands.
With its delicate flavour and versatility in the kitchen, lampuka has become one of Malta’s most celebrated culinary treasures.
A Fish with a Long Tradition
Lampuki fishing is among Malta’s oldest maritime traditions. Generations of fishermen have relied on techniques passed down from their ancestors to catch this seasonal fish. Traditionally, fishermen place floating palm fronds on the sea’s surface, creating shaded areas that attract shoals of lampuki seeking shelter from the sun.
Once the fish gather beneath these floating rafts, fishermen use their expertise to guide and catch them using nets. This traditional method remains an important part of Malta’s fishing heritage and continues to be practised today.
The Lampuki Season
The lampuki season typically begins towards the end of summer and reaches its peak during the autumn months. During this period, the fish migrate through the central Mediterranean, passing near the Maltese Islands.
For many Maltese families, the arrival of lampuki signals the beginning of a much-anticipated culinary season. Fish markets become filled with freshly caught specimens, and households start preparing favourite seasonal recipes that have been enjoyed for generations.
The fish is easily recognised by its vibrant colours, streamlined body, and distinctive golden-green appearance when freshly caught.
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A Star of Maltese Cuisine
Lampuka is prized for its firm white flesh and mild, slightly sweet flavour. Its versatility makes it suitable for a wide range of dishes.
The most famous preparation is undoubtedly Lampuki Pie, a traditional Maltese dish combining fish with spinach, cauliflower, olives, capers, onions, and tomatoes enclosed within a pastry crust. This hearty pie has become a symbol of Maltese home cooking and is particularly popular during the fishing season.
Beyond the classic pie, lampuka is also enjoyed grilled, baked, pan-fried, or served with Mediterranean vegetables and herbs. Its ability to absorb flavours while maintaining its texture makes it a favourite among both home cooks and professional chefs.
Supporting Local Fishermen
The lampuki season is not only important for food lovers but also for Malta’s fishing communities. The annual migration provides valuable income for local fishermen who continue to preserve traditional fishing methods and maritime knowledge.
Buying fresh local lampuki helps support these communities and contributes to the preservation of one of Malta’s oldest trades.
