For months now, every beach we’ve walked upon that has shown any trace of human existence has been littered with the filleted remains of the triggerfish (Balistes polylepis). With so many fisherman obviously eating this little creature, we have assumed that it was something of a delectable fare. And so for months on end we have wished to find one on the end of our line, and likewise swam after them with paltry spear beneath the waves. In both pursuits we have come up empty, only to intensify the longing.
In time, the triggerfish began to take on a legendary air, a creature immune to guile, and so delicious that perhaps we were being forbidden by some underwater goddess. Perhaps she chose to keep them all for herself, only throwing the skin and the bones to the waves after she’d had her fill.
We mere mortals have now feasted upon the divine flesh. Katie and her trusty spinning rod Maria outwitted the wittiest of submarine delicacies yesterday, and we dined on what we both agreed was the tastiest fish that the Sea of Cortez has yet to offer.
The sweetness of crab, the creaminess of lobster and the firm flesh of salmon might come close to painting the picture of the dining experience. The local name is “cochito” which means little pig, and being conniousseurs of the swine ourselves, we can attest that it deserves that noble moniker.
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