WHAT IS THAT FISH?

‍(written with a little help from Marcos Medina Oregón, who actually knows what he’s talking about)

If you’ve ever stood at the pescadería or stared at a menu here wondering “What is that fish?”, you’re not alone. The waters off our coast are full of incredible fish—but the names can be confusing, especially if you only know them in English or their global equivalents. Here’s a guide to the local favorites—what they are, what they taste like, and how best to cook or order them.

Majahua is the heart of local fishing life. Most mornings between 8 and 10 am, you can walk down to the beach and buy fish directly from the fishermen as they come in. It doesn’t get fresher than that.

In Troncones, there are now two pescaderías on Main Street: Sofkey (named for Sandra and Adrian’s daughters Sofia and Kayla) and Ruben and Carmen's old spot which is now run by Janna (the chicken lady). Seafood in Saladita is generally found in nearby Los Llanos and in the afternoon you may find divers coming in on the beach with fresh lobsters and oysters.

I asked Marcos—who’s been fishing and cooking on this coast his whole life—to help us break down the fish you’re most likely to see at the market, in restaurants, or on your plate.

There are three broad groups, based on where they can be found—“broad” being the key word obviously, as fish have no fences and a lot depends on seasons, moons, currents and tides.

• Orilla (close to shore) fish—caught close to land, firm and meaty, great for the grill.
• Near-shore fish—softer, delicate, better a la plancha or oven-baked.
• Offshore & sport fish—the big-game swimmers, like tuna and marlin.

Warm-water species such as dorado, tuna, and roosterfish tend to appear more often in summer; snapper, jack, and robalo are caught almost year-round.

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FISH FROM THE ORILLA, THE  SURF

‍Pargo (Snapper Family)

A larger cousin of the snapper family, often yellow or silver but can also be red. Many varieties. More oily than its popular cousin huachinango. Firm, flavorful flesh that holds up beautifully to many preparations.

Similar to red snapper (U.S)., tai (Japan), besugo (Spain).

How to eat: A la parrilla (grilled) or a la plancha (pan cooked), either con ajo (with garlic butter) or con guajillo (with butter and mild dried guajillo chiles). Good for soups and curries, also popular for mariscada, a mixed seafood stew (sometimes platter) similar to a clam bake—sounds so good right now :)

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‍Jurel (Jack/Amberjack)

Dense, rich flesh—a fisherman’s favorite, for is its flavor and fight.

Similar to yellowtail, amberjack.

How to eat: Popular for tiritas. Grilled or roasted, cut into thick trozos, or steaks. Can hold up to marinades and salsas of your choice. Good for soup, too.

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Robalo (Snook)

White, delicate, slightly sweet—prized across Mexico.

Similar to sea bass, barramundi, striped bass.

How to eat: Pan-seared, baked, or steamed. Excellent simply a la plancha (pan-fried), with garlic butter and lemon or lime. Thin filets are good for empinizadas (breaded).

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NEAR-SHORE FISH

‍Huachinango (Pacific Red Snapper)

From the Nahuatl cuachilnácatl—meaning red meat. The word huachinango has come to mean the bright-red snapper that defines coastal Mexican cooking. It’s caught farther offshore than pargo; it has a lighter, flakier flesh.

Similar to red snapper, sea bream.

How to Eat: A la plancha or whole, con ajo or con guajillo, or split open and grilled a la talla-style, butterflied over coals until the edges crisp. Filets are excellent for a quick oven flash with soy, ginger and butter.

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Dorado (Mahi-Mahi)

Fast-growing, firm and slightly sweet.

Sorta of like something between halibut and swordfish, or like dolphinfish (nothing related to dolphins).

How to eat: Grilled or deep fried, for tacos. Baked with citrus, herbs, or mango salsa; stands up to bold flavors.

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‍Sierra (Spanish Mackerel)

Here the sierra is pale, mild and flaky—not dark or oily, like its northern cousins.

Similar to jackfish but more delicate.

How to eat: Ceviche or quick a la plancha, or al vapour (steamed), or lightly seared so it stays tender. Thin, white filets are also good for breading.

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‍Gallo (Roosterfish)

Called the “lion of the sea,” this powerful, stubborn fish is prized more by anglers than chefs, but is surprisingly good when eaten fresh.

Similar to striped bass or mahi-mahi—firmer than snapper, leaner than jurel. Mild, white flesh.

How to eat: A la plancha or al parilla or al vapour

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OFFSHORE & SPORT FISH

‍Atún (Tuna)

Usually yellowfin. Firm, clean, meaty.

Similar to yellowfin, ahi, albacore.

How to eat: Seared, grilled, or raw in sashimi or crudos.  Keep it simple—seared rare, or even better raw.                    

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‍Barrilete (Little/False Tuna)

Smaller, darker, fattier cousin of tuna.

Best for: Grilled for tacos, or minced for machaca or pescadillas.

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Marlín (Marlin)

Firm, rich flesh, often smoked.

Best for: Smoked, grilled. Better to fish for, than to eat. Can be tough and veiny.

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Pez Vela (Sailfish)

Leaner than marlin, with deep-colored meat.

Best for: Smoked, in tiritas, machaca and pescadillas.

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MORE TO FEAST ON

Tiritas vs. Ceviche

On this coast, the very popular tiritas are thin strips of raw fish, “cooked” only in lime juice with onion and chiles—bright, briny and pure Guerrero. Ceviche here, by contrast, can mean cubes of fish that are briefly blanched in boiling water before marinating, giving a softer, opaque texture. Often served with salsas Mexicanas, with a tomato or ketchup base. You can order ceviche natural which will get you a version closer to tiritas. Both are delicious—just different variations..

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Pez vs. Pescado

Pez: Alive swimming fish

Pescado: not alive—food

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Common cooking and serving terms

Pescadillas—a fried fish empanada

Mariscada—a mixed seafood stew

Empinazada—breaded

Frito—fried

Filete—fileted

Entera—whole

A la plancha—pan cooked

A la parrilla—grilled

Al vapour—steamed

A la talla—butterflied over coals

Al ajo—with garlic

Al diablo—hot

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Now, next time you’re at the market or ordering pescado del día, you’ll know what you’re getting—and how best to enjoy it. Remember, every fish has its flavor and its fan club. The best way to learn is still the old-fashioned way: ask your fisherman, ask your neighbor, or ask the person at the next table what they’re having.