In the Lenten season, in the markets and main supply centers of Mexico, around 100 species of nationally produced fish and shellfish are offered, most of which can be purchased at affordable prices, which is why they are guaranteeing the supply of these sea food.
In Mexico City, you can buy them in most public markets, but La Viga and Nueva Viga markets are famous for having a great variety of fish and seafood at prices accessible to all budgets.
But according to official figures there are more than two thousand commercial establishments (supermarkets, public markets and fishmongers) in which, on average per season, approximately 65 species of fish and shellfish are sold.
The Ministry of Agriculture and Rural Development recalled that the Mexican coastlines of the Pacific Ocean, Gulf of Mexico and the Caribbean Sea, and continental waters produce a wide variety of foods with high protein value, which can be purchased at different prices in a range that can go from 30 to 160 pesos per kilogram, depending on the species and producing region of the country.
These examples of products are part of the alternatives that the country’s consumers have in fish and shellfish, highlighting among them tuna, tilapia, horse mackerel, dogfish, catfish, band, shrimp and octopus, as well as tilapia, catfish, trout and carp that are caught and produced in rivers, bodies of water, dams, lakes and national lagoons.
SADER detailed some prices, per kilo, so that consumers have information in this regard: Lisa 22.00 pesos; Bream 40.00; Blonde 30.00; Horse mackerel 20.00; Huachinango 85.00; Catfish 55.00; Tilapia 48.00; Tilapia fillet 145.00; Curvina 35.00
Cocktail Shrimp (according to size) 140.00 to 230.00; Octopus 100.00, Sierra 80.00; Robalo 160.00 and Mantarraya 100.00 pesos.
Mexican fish and shellfish are a rich source of nutrients, as they provide the body with proteins, minerals (phosphorus, potassium, sodium, calcium, magnesium, iron, iodine, fluorine and zinc), vitamins (A, B1, B2, B3, B12 , D and E) and fats (omega 3 fatty acids known as EPA and ADH) essential for good health and quality of life of human beings.
The different species of fish to which you have access, the multiple ways of cooking it together with its nutritional characteristics, make fish an essential food in the diet and recommended for consumers of all ages and physiological stages (childhood, adolescence, pregnancy , lactation, adulthood and old age). However, you must seek a balance with other protein foods of animal or vegetable origin.