In Andalucía, a type of fish called melva has undergone a significant transformation. It was once considered humble and thrown away, but now it is highly valued for use in conserves. The change in perception has occurred over the past 30 years, with melva becoming a sought-after ingredient.

It is now a common addition to many salads. Further information about the rise of melva and efforts to protect it from fraud can be found in a report from El País. The story draws comparisons with another type of seafood, the carabinero, which has also gained popularity in recent years.