Costa Rica fishing species that delight your palate
Anglers who fish Costa Rica will all agree that Yellowfin Tuna is a spectacular game fish. A Yellowfin must constantly swim, and it is also one big muscle
Most of the Yellowfin Tuna that anglers catch on Costa Rica fishing trips are usually the size of an American football. However, they can reach up to 300lbs.
Yellowfin Tuna can reach 200+ pounds
Yellowfin Tuna, ranging from football size to over 40lbs, come and go all year long off the Pacific coast. However, the giants between 100 and 200 pounds arrive at different times in different areas. Anglers on Costa Rica sportfishing charters will see the big guys in the South Pacific from May-July. The 200-pounder Tuna then reach the Central Pacific; June through September are normally the best months. Anglers on the Spanish Fly out of Los Sueños Marina caught this beaut (left). Meanwhile, in the North Pacific, the big Yellowfin come in a month or two later.
As soon as the fish take the bait, anglers who are sportfishing in Costa Rica can then look forward to a spectacular fight.
Once hooked, Yellowfin will fight hard by diving deep. In addition, after hooking, hauling up and then boating a few larger Tuna, anglers who fish Costa Rica will know they have been royally tested. However, the reward for stiff arms, however, is often a plate of tasty, super fresh sashimi. Furthermore, most Costa Rican sportfishing captains carry soya sauce and wasabi just in case.
More delicious Costa Rica fishing recipes
Yellowfin Tuna are one of the many candidates vying for ‘tastiest fish in the sea’. So, also continuing in the vein of our latest blogs, here are a are a few more delicious and easy recipes featuring species that anglers on Costa Rican sportfishing charters are likely to catch.
We love fish. Furthermore, you can prepare it in many ways. We don’t claim to be Emeril. However, here are a few easy recipes based on species commonly caught in Costa Rica that one never gets tired of. In addition to YellowfinTuna, we also feature Red Snapper, Amberjack and Mackerel.
Furthermore, it doesn’t matter if you can’t bring your Costa Rica fishing catch home. You can also buy many of these fish species at your local fish market. So enjoy!
Grilled Tuna Steaks Baja
4 center cut fresh tuna filets 6 – 8 ounces each
2 tablespoons olive oil
1/2 teaspoon minced garlic
1 tablespoon minced shallot or red onion
1 fresh jalapeno, minced, seeds removed
zest and juice from one lime
1/4 teaspoon ground cumin
1/2 teaspoon minced cilantro
pinch of fresh ground black pepper
Combine all ingredients except tuna in a large bowl and mix. Then pour the mixture over the tuna steaks and let sit for one hour under refrigeration. Grill tuna on a preheated hot grill, approximately three minutes each side.
Spicy Tuna Steaks
1/4 cup vegetable oil
6 cloves garlic, minced or pressed
3 tablespoons soy sauce
1/4 teaspoon dry mustard
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
2 pounds tuna steaks
1 lemon, cut in wedges
In a medium bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Mix well. Then rinse fish under cold running water and pat dry. Place fish in a shallow bowl and cover with marinade. Refrigerate for one hour. Cook fish under a preheated broiler for five to seven minutes on each side, or until opaque You can also grill the fish on an outdoor barbecue. Serve with lemon wedges.
Caribbean-style Red Snapper
one five-pound Snapper
salt and pepper to taste
1/4 cup flour
1 cup rice
1 cup chopped raw shrimp
1/2 cup chopped green onions, including tops
1/2 cup very thinly sliced celery
1 tablespoon minced fresh ginger
2 bacon slices
1/4 cup dry white wine
Season Snapper with salt and pepper, inside and out. Then rub with the lime. Also sprinkle evenly with the flour. Combine rice, shrimp, onion, celery and ginger root. Spoon into fish. Then skewer or sew the opening. Lay fish in a heavily buttered baking pan. Score the top of the fish in an attractive design to prevent the fish from buckling. Lay bacon slices over the top. Bake at 350 degrees for 45 minutes or until fish flakes. Transfer fish to a warm platter. Deglaze baking pan with white dry wine. Then pour liquid over fish.
Oven-Baked Amberjack with Smoked Almonds
2 pounds Amberjack fillets, cut into serving size
3 tablespoons butter or margarine
1 tablespoon lemon juice
1 1/2 cup sliced mushrooms
1/2 teaspoon salt
1/2 cup hickory-smoke flavored almonds
teaspoon lemon pepper
2 tablespoons chopped parsley
parsley sprigs and lemon wedges for garnish
Place fillets in a single layer in a well-oiled baking dish. Then sprinkle with lemon juice, salt, and lemon pepper. Bake at 350 degrees for 10 minutes per inch of thickness, or until fish flakes easily and is no longer translucent in the center.
Meanwhile, combine remaining ingredients in a saucepan and sauté over low heat for five to seven minutes. To serve, spoon mushroom mixture over fish. Garnish with parsley springs and lemon wedges.
Grilled Mackerel with Green Sauce
6 small Mackerel, scaled and gutted
1 large onion, roughly chopped
5 garlic cloves
5 fresh green chilies
3 ounces fresh coconut flesh, grated or finely chopped
4 tablespoons fresh coriander, chopped
1 teaspoon ground cumin
2 limes, juiced
2 tablespoons fresh minced ginger
1 teaspoon sugar (optional)
Cracking open a coconut needn’t be complicated. First, pierce two of the eyes with an awl or screwdriver and pour out the water. Then gently tap the nut around the center with a hammer. Then throw the coconut down onto a hard surface, such as a concrete floor, and grate or chop the flesh from the shell pieces.
Slash the Mackerel three times diagonally on each side.
Put all the other ingredients in the food processor and blend to a smooth paste. Spread the paste over the Mackerel and grill under a medium heat for 7-8 minutes on each side. The dish will be ready once the green sauce starts to bubble and the fish flesh flakes easily. Serve with a simple avocado salad.
Mackerel in Gin and Grapefruit Sauce
2 small, fresh Mackerel
1 large green grapefruit
1 small sweet onion, very finely chopped
2 teaspoons soft brown sugar
2 ounces butter
Clean the Mackerel and zest the grapefruit, then juice it. Reserve four thin slices of peel. Add an equal quantity of gin to the juice and zest. Marinade the fish in this mixture for a couple of hours.
Remove the fish from the marinade, and grill for about 5-8 minutes on each side, depending on the size of the fish (until the flesh next to the bone is just opaque).
Meanwhile, fry the onion in the butter on a low heat until just golden. Then add the marinade and sugar, and turn the heat up – simmer the sauce until it is thickish. Adjust seasoning, and thickness with orange juice and potato starch.
Serves two – double amount for four.