Pescado Zarandeado

Pescado Zarandeado

This is a odd post (in comparison to all my other posts) but I think it deserves to be shared. Recently I did a small trip to Mexico, just because I was already on the continent, due to the AUVSI conference.

I was able to do a small trip with my lovely parents and as food lovers, we cannot skip making some stops and try the traditional “Pescado Zarandeado”.

The literal translation of “Pescado Zarandeado” to english is something like “Jostle fish”… I’m not sure if this translation is really accurate, the word zarandeado in spanish is to shake something, but this fish is not shaken… so, its weird that the name is like that. Anyhow, I’ll try to explain the process (at least the part I saw, the chef seem to be stressed when I ask questions and take pictures…)

We tried two versions, both in the state of Nayarit, the first one was at “Punta de Mita” which is a 1,500-acre beachfront village located on the north end of Banderas Bay in the Mexican state of Nayarit, about 10 miles north of Puerto Vallarta, Jalisco.

The easiest way to describe it is just grilled fish… as simple as that, but it gets rather complicated, because factors like a specific type of wood changes the flavour of the fish at the end.

In the first one, they used Worcestershire sauce (apparently…) to marinate as well as salt, then they add their special several chiles sauce (which apparently is a secret) and then the put it in the grill and let it cook to perfection, needless to say, its a awesome awesome thing to eat!

And the result looks something like this (after some eating, sorry…):



The second one (and the favourite of all times for my family), its a little more complicated to find, its a place called “Playa de Platanitos” which is located in the Nayarit Riviera, and the exact place is here. It’s a lovely restaurant with integrated pool and a great great view.

Playa Platanitos

This is a very similar version, but apparently they use Maggi sauce, which is a dark, soy sauce-type hydrolysed vegetable protein-based condiment sauce. In Spain and Mexico, it is sold under the name Jugo Maggi.

They marinate with Jugo Maggi, sea salt and pepper, just that. Then they start to grill… and apparently just at the very end, they add a little of their special chile sauce, I wasn’t able to confirm that and take pictures because people is afraid of me stealing their cooking secrets, hehehe, fair enough.

And then the result is something like these:



And after eating it looks something like this:



I’ll try to do my own version and will post my results.


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