Fish

What types of locally available fish do you recommend and how do you like to prepare it?
Thanks

viajero wrote:What types of locally available fish do you recommend and how do you like to prepare it?
Thanks

Carp......I build a fire, put a flat rock on it till white hot....put the carp on it for 1 and 1/2 hour.....throw the carp away and eat the rock Sorry Chris, couldn't resist!!!!

Jim W wrote:

viajero wrote:What types of locally available fish do you recommend and how do you like to prepare it?
Thanks

Carp......I build a fire, put a flat rock on it till white hot....put the carp on it for 1 and 1/2 hour.....throw the carp away and eat the rock Sorry Chris, couldn't resist!!!!

You're too much,Jim! How do you like your Chapala charales, con chile y limon ?
When I said locally available I didn't mean from your lake.

Nada on the charales, Chris. My favorite available here @ times is sea bass, aka, Grouper! Google sea bass recipies, as toooo many ways to cook, and all are favorites, Deep fried included.

Chris:

Since we don't live down there or cook anything when we visit, I will only comment about one fine dish I consumed at Yves during our trip. I had their "seared tuna fettuccine" and that was one fine meal! When tuna is seared, I find it quite easy to determine the freshness. It also gave me a new recipe idea to try at home.

Jim,I was joking about the charales.

Chris, I know It....... Devil made me post Carp recipe.....

I hear there's some great carp fishing out at Agua Milpa,what's the limit or is it all catch&release?

Great carp fishing = oxymoron!

I love the Mahi Mahi, Marlin and the locally purchased Chile Salmon after I'm done smoking them. Yummy yummy in my tummy.

I wasn't sure what you meant by local also. LOL

We will be smokin some Cod next week.

viajero wrote:I hear there's some great carp fishing out at Agua Milpa,what's the limit or is it all catch&release?

TFF....BTW, when we picked up 10 KG of Tilapia from a fisherman @ Aqua Milpa...He had 2 catfish in his net. Unfortunately the Indians have over fished the Tilapia......Still love Large mouth bass.....great eating mild tasting fish.

I was under the impression that all of the Chile Salmon available in Mexico was farm raised?

We have Canadian friends that are swinging through Albuquerque this Tuesday with a care package of smoked salmon from: http://www.stjeans.com/

There is lots of fresh fish available locally. Search this site for vendors such as the new place which is a new branch store from Guad. Most of the tianguis stuff originates at the wholesale market in Guad. That doesn't make it a bad choice - just an xtra day of handling, same for most everybody else. Buy your seafood, etc., take it home and cook it. Don't let it linger. As for recipes - Mr Google.

Best seafood market is Pacifico in the La Huerta center. Yes, all Chilean Salmon is fairm-raised. I won't touch it. The Ajijic Meat Center has recently had fresh salmon from British Columbia, delicious!

David wrote:Best seafood market is Pacifico in the La Huerta center. Yes, all Chilean Salmon is fairm-raised. I won't touch it. The Ajijic Meat Center has recently had fresh salmon from British Columbia, delicious!

Absolutely BEST fish market with freshest fish and seafood in Ajijic in La Huerta Plaza, opposite end from La Taverna restaurant. Reasonable prices too. We love their shrimp, 4 different sizes. We buy the largest.

I only wished that they had the baby scallops.

you are looking for a simple recipe or a fancier one?

here is a simple one: buy a bunch of celery with leaves. cut the leaves and make a thick bed of leaves in a baking dish.
Salt and pepper a whole fish and rub with olive oil put in oven at 200 or so and bake until ready.
Meanwhile press the juice of an orange and peel another one plus a lemon (chichon)and remove the skin of each slice to only use the meat of the fruit

add a quarter of cup of olive oil and anis or fennel seeds and warm up the sauce, do not boil, add salt and pepper and serve on the fish.

I use any kind of whole fish from see bass to huachinango for this dish.

A simple one,actually I should have worded the OP differently,what I was looking for is feedback on the different types of fish around here ie;lenguado,pargo,dorado,huachinango etc.
Thanks

Thanks Brigitte,that sounds good.

Funny I had forgotten all about San Pedro de los Saguaros! Great movie.

By the way I love filets of lenguado or pargo dropped in flour salt and pepper, fried and serve with either lemon or lime or vineagar or with a sauce my mother make: chop a bunch of parsley and shallots salt pepper and a little olive oil and serve over the fish.
I bake huachinango one way or another.
The local fish expert is Seisdedos I wish he would add his two cents but he is probably busy deep sea fishing.

brigitte wrote:Funny I had forgotten all about San Pedro de los Saguaros! Great movie.

I was wondering when someone would catch that.

It took me a while but I am on the slow side.

I was gonna mention the San Pedro de los Saguaros thing, as well. Such a funny movie.

We need to eat more fish. So thanks for the thread. Just have to learn how to cook them...

Rosa Venus wrote:I was gonna mention the San Pedro de los Saguaros thing, as well. Such a funny movie.

We need to eat more fish. So thanks for the thread. Just have to learn how to cook them...

Nope...just eat more ceviche