White Fish

What is a good , firm fleshed, white fish that can be bought locally? I don´t like Basa, it is so soft and mushy. Is there anything similar to Cod? I love Cod but it can´t be bought here, right?

And what is Callo de Hacha exactly? I´m told it is a scallop but they have this tough ring around them.

Sea Bass is normally available @ the fish market W Ajijic, the Chapala market above the square and the fish market next to Super Lake.

Ms.Thang wrote:What is a good , firm fleshed, white fish that can be bought locally? I don´t like Basa, it is so soft and mushy. Is there anything similar to Cod? I love Cod but it can´t be bought here, right?

And what is Callo de Hacha exactly? I´m told it is a scallop but they have this tough ring around them.

We enjoy Dorado (sp?) (Mahi Mahi).

I thought sea bass is baza,,,

How do you call sea bass in Spanish in the local markets?

Mahi Mahi is white?

What about monk fish...is that sold here?

Ms.Thang wrote:I thought sea bass is baza,,,

How do you call sea bass in Spanish in the local markets?

Robalo.

I thought that Basa stuff was Vietnamese catfish.

Ajijic Meat Center had filet of sole or flounder the other day.

Should be able to get fresh huachinango at Pacifico.

Ms.Thang wrote:I thought sea bass is baza,,,

How do you call sea bass in Spanish in the local markets?

Mahi Mahi is white? (Yes)What about monk fish...is that sold here?

I love Monk fish but my partner thinks it too fatty. Go to “Tarbarka” and if they are having their three choice special, give them a try. You might want to call ahead to see if their serving their special.

viajero wrote:

Ms.Thang wrote:I thought sea bass is baza,,,

How do you call sea bass in Spanish in the local markets?

Robalo.

Robalo is snook. It is an excellent white fleshed fish.

Ah yes...Snapper. that´s the texture i´m looking for. Mahi Mahi is kind of chewy . Maybe I´ll just buy a piece of all of them.

Corvina at Pacifico is a mild, firm white fish that is big enough so your filets are thick enough for BBQ or pan-frying properly.

Parrot fish (perico) at Pacifico is similar and is a tad stronger (I would not use Corvina in fish pie, for example, because you'd never taste it); the scales give off an amazing coloured light show.

Dorado is fishier tasting and darker meat than the above two. Trailrunner is correct: what is referred to as "basa" around here is (typically Vietnamese imported) catfish and has nothing to do with "bass".

May be I´m misusing the term ¨firm¨. Is fresh cod a firm flesh? I don´t like the texture of Dorado at all and that is what I want to avoid.

I can´t remember where Ajijic meat center is...

In the center behind Pemex on the Libre.

I agree, the Dorado/Mahi I get in Mexico is tough and fishy - not at all the Mahi of my past. I don't buy it either. BUT, the Mahi tacos at Lake Taco aren't tough or fishy. . .

Ms.Thang wrote:May be I´m misusing the term ¨firm¨. Is fresh cod a firm flesh? I don´t like the texture of Dorado at all and that is what I want to avoid.

I can´t remember where Ajijic meat center is...

Yeah...cod is the best (North Atlantic), take it from someone who lived in the land of fish and chips. Haddock would be in second place. Neither one available here to my knowledge. Don't go for what they call "bacalao".

There are people from the West Coast who might just argue that Halibut is the best?

CheenaGringo wrote:There are people from the West Coast who might just argue that Halibut is the best?

As a West Coaster, I agree that halibut is right up there. One of the best of the best. I also understand that halibut has a bad name in health circles because of the ocean pollution settling into that big fish.

HALIBUT IS THE BEST!!! I miss halibut.

Also, they fish halibut with long lines which they say severely depletes the population.

Halibut is so overfished, and to think it used to be a second choice.

HelperGuy wrote:Halibut is so overfished, and to think it used to be a second choice.

Atlantic halibut is severely overfished, Pacific (Alaska) is not.

I think that begs the point. I used to get halibut real cheap. Because it wasn't an in-demand fish; it became one when other types tapered off. Now it's much more expensive. Today, the Alaskan halibut is locked out from fishing unless you buy into the maintenance; it's kind of a quota thing. That system may be keeping the halibut healthy, but it's not a sustainable concept for world fisheries and consumer demand.

Probably true. . .having said that, maybe we can get Bernardo to bring in a big frozen halibut that we can cut steaks off of just like the salmon. . .
I'm going to ask him.

Sounds like a plan. I'm in.

Canadian Pacific halibut is fished on a quota system/boat. So much quota/ area. The catch comes in fresh not frozen at sea. This spreads out the fishery over the year, maximizes $ return and makes for a sustainable fishery. Lake Tacos' mahi mahi/dorado comes from Pacifico. I like the fresh grouper from Pacifico. You have to be fussy there. I've seen some tired looking whole fish there. Personally, I'd only buy there Sun. and Monday. Why? They bring in product for the weekend crowds but are probably blowing off older product on Saturday at the store. Generally, they have good product handling practices. I trust their IQF shrimp/prawns , just plan ahead and thaw them in the fridge. U can special order.

I wondered what days they brought fresh in, I've seen some tired whole fish there too. However, last time I was at Lake Taco Lorena said Carlos was up buying fish in Guad. I said I thought you guys bought from Pacifico and she shook her head.

There is another Pacifico at the huge fish market in Guadalajara.

Si.