Espeto or skewering is a centuries old technique for charcoal grilling food. A long flat cane is used for piercing the sardines, going through their back and along a specific side of the spine, and they are then put over a wood fire and roasted on the beach. Traditionally, the canes were secured in a small mound of sand and on the other side the wood embers were placed. As this activity became popular in restaurants, so professional espeteros (skewer cooks) did not have to be crouched down on the sand for hours, they came up with the idea of putting sand inside a boat and raising it on trestles. Although the most traditional espeto is sardines, many other foods can be skewered, such as octopus, shrimp, sea bream, sea bass ...