A handful of grill kitchens line the quay at the fishing port — Mohammedia at its most direct. The format is the same at each: pick your fish from the iced display at the front, agree the price by weight, then wait twenty minutes while it is grilled over charcoal and served on a paper-lined plastic tray with salad, fries, and a stack of bread.
Dorade, red mullet, sardines, calamari, and shrimp are the usual catch; everything is honest, fresh, and a fraction of Casablanca prices. Service is brisk, seating is plastic and shaded by canvas, and there is no alcohol. Lunch is the busiest service; come early on Fridays.