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Cypress
Elite Nomad
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Location: on the bayou
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Favorite Fish in Sea of Cortez to catch or to eat?
Just curious.
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Oso
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Location: on da border
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You might want to make a poll out of this one. Those are really two seperate categories. I love to catch roosters and I'm sure there's nothing like
hooking a majestic marlin, but neither win any gourmet awards on the table. Catch & release for them. Pargo and broomtail grouper are great,
tuna and bottomfish- especially lingcod in the pacfific, dorado and yellowtail, all have their qualities. Me, I like the humble cochito or
triggerfish. I know many fishermen hate them for "bait-stealers", when after other species and it's true they're a b-tch to skin & fillet. But I
like the firm texture of the meat that doesn't fall apart when cooked and it makes great ceviche. The catching isn't spectacular but it is generally
reliable. Once a year, everyone here on the top end of the Cortez goes crazy over corvina as they become very abundant, but I'm just not that crazy
about eating them. To each his own...
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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David K
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Great question Cypress...
My answer(s) is Corbina, Dorado, Halibut, Yellowtail. Actually almost anything is great to catch or eat! Corbina (which is easily caught from the
beach near San Felipe) is my favorite if I had to pick one!
[Edited on 9-20-2006 by David K]
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Loretana
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Favorite Fish
My votes....
For the challenge and punch per pound:
Yellowtail - Seriola Dorsalis
For delicious eating:
Spotted Cabrilla - Epinephelus Analogus
...al mojo de ajo! 
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The Sculpin
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Well, that's an easy one....Sculpin!! They're ok fighters, but the meat is soooo sweet. I also like ling cod, but the meat has to be green or blue,
and you only get that with the pacific nortwest ones..need the cold water. Another favorite is the meat between the body and the wings on a
guitarfish...so tender and firm it's like lobster. Absorbs a sauce real well, too.
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backninedan
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Yellowtail tops my list for pure power, kinda like latching onto the back bumper of a buick.
For eating, im also a fan of the lowly triggerfish.
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vandenberg
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Roosters and dorado most fun to catch. Billfish too much work.
Eating, cabrilla , grouper and the lowly parrotfish, if you can get by the smeel when cleaning.
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Sharksbaja
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| Quote: | Originally posted by The Sculpin
Well, that's an easy one....Sculpin!! They're ok fighters, but the meat is soooo sweet. I also like ling cod, but the meat has to be green or blue,
and you only get that with the pacific nortwest ones..need the cold water. Another favorite is the meat between the body and the wings on a
guitarfish...so tender and firm it's like lobster. Absorbs a sauce real well, too. |
Sculpin, I regularly serve ling cod as a dinner special. The meat is always white. Sure your not confusing them with cabezon, which (always) has
blue-green flesh. Until you cook it anyway.
In answer to your question; I find that depending on how and with what sauce or seasonings you use , you can make that particular species stand up
and be noticed. Plain fish sucks.....unless it's sushi.
I like sea bass, cabrilla, rockfish, triggers...... smoked anything, except halibut.
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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Mike Humfreville
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There is a bottom grabber we love. The locals call it cabazon. I've looked it up in books and, while there is a fish the Americans call Cabazon (not
the same), the closest we can come is Jawfish. We usually catch them in ~100 ft water with a sandy bottom. I think this is more or less the same as
the blue and green fleshed fish mentioned above. They look somewhat like a cabrilla but are fleshier and without course scales. There is not a lot
of yield but, cooked in beer batter and deep fried, Cabazon is the best. I've heard the name "aguado" associated with this fish by some of the
locals. Beer batter= flour, yeast, warm beer, salt mixed to consistency you like then let it rise for several hours. Enjoy! I know, I know: cooking
page.
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Sharksbaja
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Now that's very interesting
I grew up in So. Cal where we would catch quite large cabezon in holes in the reefs at low tide. Pretty cool for little kids(back then). I never cared
much for em. They were too fishy. THat was then! Of course my well intentioned father regularly ruined the game I constantly brought home.
They are a "rockfish" sp. but there are many in the complex.. I agree that sculpin and scorpionfish are other excellent bottom fish but watch dem
spines!!
Scorpionfish
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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Skeet/Loreto
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Thirtyeight Years fishing the Sea of Cortez:
1. Catfish-Caught a Hundred Yards of of the "Penthouse" in the Bay of Loreto.
2. Cabrilla
3. Triggerfish- Left in the Refrig overnite taste like Lobster.
4.Yellowtail--Canned with a small amount of "Smoke". Best tuna in the World.
5. Sierra- Best for Ceveiche
6. Dorado- Cooked fresh on Day of Catch.
7. Lingcod- Greenies -Caught of Punta Pulpito
Skeet/Loreto
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pargo
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Any fish I catch on rediculously light line and tackle quickly becomes "my favorite fish to catch". A surf perch on 2lb line with freshwater tackle?
fun fun fun...Lke hooking up a huge homeguard yellow in BOLA! Quite good eating I might add, fried whole with only salt and pepper,lemon and tortillas
to top it off a big glass of San Diego's own Ballast point Yellowtail Pale Ale!! Whooey!! gonna go get my gear ready!
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Hook
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Partial to catching yellowtail.
Best eating common fish.......probably FRESH dorado.
But the best eating fish I have caught in Mexican waters is my overall favorite, too.............halibut. Flesh stays firm, no matter what and it
takes well to marinading, grilling, frying, deep-frying, smoking. I just never really target them in Mexico.
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Cypress
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Location: on the bayou
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Appreciate all the replies! Tripletails? They're tastey. Anybody fish for 'em?
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Tomas Tierra
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maybe not my favorite,but
very yummy fish to eat.....Opah
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pargo
Nomad
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Location: Burbank Ca.
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Trpiletails
Cypress, I once fished and caught tripletails in the gulf coast of Florida. They swarm around deep sea marker bouys. They were all released. I've
fished all up and down Baja and unless I'm mistaken, you cannot find those in the Cortez and pacific. I could be wrong though but I've never come
across one 'roun here!
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Cypress
Elite Nomad
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Thanks for the info Pargo. Was wondering about that. Saw a picture of a guy
holding one he'd supposedly caught from the beach somewhere down there either in the Pacific or the Sea of Cortez. They are very good cooked any way you like.
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Baja&Back
Senior Nomad
Posts: 549
Registered: 9-10-2004
Location: Vancouver, Canada / todo de Baja
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Catching = Roosters
Eating = Triggers. Mmmmmmm
(unless there's Swordfish!
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SoCalAl
Nomad
Posts: 156
Registered: 6-8-2004
Location: Punta Banda, Ca
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For me, it depends on the mood..
If fishing and on a hot day, filleted trigger fish cut into small chunks and cooked in the sun for 20 to 30 minutes (sort of like ceviche) or any
bottom fish with some fresh slasa and a beer and a bunch of chips to go with it.
Once home from fishing - There is nothing like fresh Pacific Sculpin fillets buttered fried in garlic. Some tortillas and white rice with some
chopped tomatoes and onions to go with the tacos, hmmmmmm!!
Winter - A fish soup with fresh Pacific Ling cod (Yes the ones that are blue or greenish in color) they are the best. It gives the soup a really rich
flavor and not to fishy. I add a couple punds of shrimp and the Head and spine as well as the wings of the Ling Cod are a must in the caldo. So what
I do is keep the fillets for another occation.
Ceviche - By far barracuda (I know many of you hate them) but dang when they are fresh and you marrinate in lime, especially Mexican limes (not lemon)
over night and on a very hot day you add the chopped onions, tomato, cilantro and fresh jalpeņo peppers and serve it up on a fresh tostada with a cold
one. Ahhyy caramba..
At a restaurant: Give me the sword fish with all the trimmings...
All tuna & yellowtail, I prefer in sushi, sashimi with rice and fresh vegatables.
On the BBQ grill - White sea bass and Albacore also yellow tail is OK.
But I do say this if you can find a way to mess up a sculping fillet, I want you to tell me cause that fish is so good. I wonder why they come in
such small sizes. I wish those suckers got up to 10 or 20lbs. That would be awsome a Sculping steak vs a fillet.. Well I can drem can't I..
Anyway to each his own, some swear by mackerel and you can't force me to eat one..
God be with you all,
Alex L
Ahh Baja.... Where you can hear yourself think & commingling with the locals will humble you.
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
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SoCalAl, Sounds like you like fish a lot. Me too. Thanks for the picture Tomas Tierra. That's an odd looking thing. Seems like the
trigger fish is high on the list for being tastey.
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