Lampuki, the Maltese name for Coryphaena hippurus (commonly known elsewhere as dorado), is a prized fish that holds a special place in Malta’s culinary and cultural traditions. This migratory species makes its annual journey past the Maltese islands during autumn, drawing fishermen and food enthusiasts alike to celebrate its fleeting presence.

What makes lampuki particularly fascinating is the ingenious method Maltese fishermen have developed to catch it, rooted in centuries of tradition. When lampuki swim close to the surface, they instinctively seek shelter from the blazing Mediterranean sun. To take advantage of this behaviour, fishermen construct kannizzati—rafts crafted from palm leaves. These rafts float on the water, casting patches of shade that attract the fish. Once a school of lampuki gathers beneath, seeking respite from the sun, the fishermen cast their nets to harvest this seasonal bounty. It’s a testament to the resourcefulness of Maltese fishing communities and their ability to work in harmony with nature.

Lampuki’s flesh is soft, delicate, and rich in natural oils, making it a highly versatile ingredient in the kitchen. While its texture and flavour bear some resemblance to oily fish like sardines and mackerel, lampuki has a subtler, more refined taste. This makes it a favourite for both simple preparations, such as grilling with olive oil and lemon, and more complex dishes, like the iconic Maltese lampuki pie. Its mild yet distinctive flavour also allows it to pair beautifully with the Mediterranean’s hallmark ingredients—capers, olives, tomatoes, and fresh herbs.

The fleeting nature of lampuki season, combined with its exceptional flavour and texture, has made this fish a symbol of Maltese autumn. Its arrival not only signals the changing seasons but also brings communities together to honour a tradition that has been passed down for generations.