Fresh Fish (Not)

I have thawed Mahi that has been frozen 6 months and it is not chewy.

Chewy happens when Mahi is over cooked.

If you order your fish "steamed", it is one of the hardest ways to get fish right!

We like to fish enroute to Ixtapa island and have the folks at El Indio prepare some of our catch for lunch, while we snorkel at Playa Coral. We have also had restaurants in Zihua cook up some of our fish for dinner.

We’ve been here 5 days now, 2 weeks to go. It’s been quiet, the weather has been great, and the smiles on the locals’ faces remain as beautiful as ever.

However, I’m running into a problem and looking for input. On 3 separate evenings we’ve been to “nice” restaurants (I don’t want to name them here, but think the level below Amuleto, Tentaciones, etc., in terms of ambiance and pricing). We’ve had many great meals at these restaurants in the past during high season.

On these 3 nights at issue I’ve ordered mahi-mahi. I always ask “what is the freshest fish tonight and was it caught today?”, etc. Each time I was assured it was caught that day, it’s the “catch of the day”, etc.. And each time it was “chewy” and not fresh-flavored. I know my way around food, and have made about 25 trips to Zihua, so I trust myself on this.

Last night I set my plate aside and the owner asked about it. I told him it was too chewy for me to eat and didn’t taste fresh. He tried to say the texture might be because in the preparation I had ordered it was steamed.

I get it…it’s quiet now…not many customers…some restaurants have closed…the ones that remain open are not turning over their food supplies very frequently and perhaps can’t afford to bring in fresh fish every morning.

Anyway, just looking for advice if anybody has any. I’m here to eat fresh fish. I’m asking very deliberately before ordering. And it isn’t working.

Thanks for any thoughts you might have.

It is another spectacularly beautiful morning here!

Steamed? Sounds like they tarred it. Try EMPAPELADO. That's a hard one to screw up and it's a well-known local recipe. If I can cook it on the sandy beach of a small island without electricity at midnight wasted on my ass, surely a restaurant chef can get it right. A restaurant that does this well that is open tonight is Pizzas Locas on Vicente Guerrero street.

When I cook my own Mahi or YF it's usually been frozen by me and occasionally not. I've never noticed a difference between the two. The same goes for shrimp. Although shrimp has most likely always been flash-frozen at least once.

Ask if it is a thick filet or specify that is what you want. Thin filets that are either cut that way to make them go further, or what is often left after a few slow days, get overcooked making them chewy. Or look for whole fish... Those are harder to disguise if they are not fresh.

The issue is rarely that fish has been frozen before. Dorado especially freezes and thaws well. The problem is if they sit in a fridge drying out, or worse submerged in water for a few days, with temps going up and down from a door being opened regularly.

But really, if you came for fish try to find a place with more than just dorado. They are more likely to have something fresher and prepare it well. It seems like that has been harder this year - guessing because dorado had been so cheap.

A friend who has lived here for 40+ years told me they have had similar experiences in recent years.

Now they asks that the fish be brought to the table before it is cooked. Sort of like at some steakhouses.

They usually order dorado. One time, the fish that was brought was not dorado and they pointed that out. The server said, “It is white fish, and most people don’t know the difference.”

Not always an option, but sometimes you can pick the fish you want; especially if a la talla style is an option.

Geronimo

Thank you all for your replies and suggestions…some great ideas in there!
We had dinner on the fishermens’ walk and saw some young guy cart off about a dozen beautiful tuna…so I’m guessing I can find fresh tuna tomorrow!
By the way, the food at Triton on La Ropa is incredible, and the mojito was great also!