One day while staying in Mexico we chartered a boat to go marlin fishing. This was not necessarily my idea, as I really do not like fishing that much, but I am always happy to go out on a boat so I happily went along. We started early before it got too hot, boarding our boat at about 7:30 in the morning.
It turned out the marlin fishing was a bit of a non event, but we spent a very pleasant couple of hours sitting on top of the boat enjoying the view and listening to the crews music selection.
The crew on the other hand were busy putting out all the lines and watching to see if there were any bites. But there were no marlin to be found, so they took in all those lines and dropped different bait to catch bottom fish.
This was far more successful and within minutes a line was pulled in with two fish on it. Then another and then another.
Before long there was literally a bucket load of fish.
I am not sure what they all were, the crew said the red ones were scorpion fish which had poisonous spikes, they carefully cut these off. Then one of the crew very quickly and efficiently filleted and cut up the fish on the back of the boat.
Whilst the pelicans followed to catch any bits thrown overboard
The two crew then went into the minuscule galley and produced mixed white fish 3 ways. Ceviche, sashimi and fried fish for fish tacos. For the ceviche the fish was chopped very small.
He added a lot of fresh lime juice and a little soy sauce then added that to chopped celery, tomatoes, onion,cilantro, hot sauce and jalapeno pepper.
This sat for about 15 minutes to absorb the lime and flavours and was served with crisp corn tortillas.
What they called sashimi, was the raw fish cut in to strips and tossed with soy sauce and thinly sliced red onion and sticks of celery. Again served like everything in Mexico with tortillas.
The third preparation consisted of tossing pieces of the fish in cornflake crumbs and frying in small frying pans.
This was then served on a large platter with lime wedges salsa fresca and an assortment of hot sauces.
Though all the preparations were delicious, this was my favourite and I probably ate far too much of it. The fish was so fresh and crisp and I will probably never have a better fish taco.
The morning of fishing was so much better than I thought and we even had some filleted fish to take home. Our host is Scottish and really likes simple British food, so when I saw that he had a deep fat fryer, I had to make fish and chips for dinner. We ate these on the deck overlooking the sea of Cortez on a warm Mexican evening. The fish was so fresh, and the surroundings so beautiful, these could have been some of the best fish and chips I have ever had!
It turned out the marlin fishing was a bit of a non event, but we spent a very pleasant couple of hours sitting on top of the boat enjoying the view and listening to the crews music selection.
The crew on the other hand were busy putting out all the lines and watching to see if there were any bites. But there were no marlin to be found, so they took in all those lines and dropped different bait to catch bottom fish.
This was far more successful and within minutes a line was pulled in with two fish on it. Then another and then another.
Before long there was literally a bucket load of fish.
I am not sure what they all were, the crew said the red ones were scorpion fish which had poisonous spikes, they carefully cut these off. Then one of the crew very quickly and efficiently filleted and cut up the fish on the back of the boat.
Whilst the pelicans followed to catch any bits thrown overboard
The two crew then went into the minuscule galley and produced mixed white fish 3 ways. Ceviche, sashimi and fried fish for fish tacos. For the ceviche the fish was chopped very small.
This sat for about 15 minutes to absorb the lime and flavours and was served with crisp corn tortillas.
What they called sashimi, was the raw fish cut in to strips and tossed with soy sauce and thinly sliced red onion and sticks of celery. Again served like everything in Mexico with tortillas.
The third preparation consisted of tossing pieces of the fish in cornflake crumbs and frying in small frying pans.
This was then served on a large platter with lime wedges salsa fresca and an assortment of hot sauces.
Though all the preparations were delicious, this was my favourite and I probably ate far too much of it. The fish was so fresh and crisp and I will probably never have a better fish taco.
The morning of fishing was so much better than I thought and we even had some filleted fish to take home. Our host is Scottish and really likes simple British food, so when I saw that he had a deep fat fryer, I had to make fish and chips for dinner. We ate these on the deck overlooking the sea of Cortez on a warm Mexican evening. The fish was so fresh, and the surroundings so beautiful, these could have been some of the best fish and chips I have ever had!
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