In this blog I will describe the most commercially common species, giving their English name, the most common local names a photograph of a real fish and when possible a drawing to observe its features. At the bottom you will find some simple recipes to taste some of these fish. When traveling around Latin America you may encounter some local especies of fish give them a try, they are usually well prepared by the locals and very tasty.
|Cazon in chunks|
|Merluza frozen fillets|
|Huevas de Lisa (roe)|
PROCESSING: Fish must be purchased fresh, there must not be any rigidity in the flesh, the eyes should be clear, the smell should be like the sea and no other. Fish are usually sold whole, gutted, fins trimmed and depending on the preparation with head and scales. Fish heads are good for making fish stock. For baking whole fish the scales must be left on the skin, the flesh will better sealed and retain all its flavor.
STORING: To store fish it must be frozen in individual fillets or steaks but it should no be kept more than 3 weeks because the flesh will dry out and loose most of its flavor. Whole fish should not be frozen more than 3 days before consumption.