The Morning Catch: A Guide to the Reef Fish of Puerto Morelos
There is a specific rhythm to the mornings in Puerto Morelos that we haven’t found anywhere else in the Riviera Maya. While the rest of the coast sleeps off the margarita haze of the night before, the "Ventana al Mar" (Window to the Sea) is already buzzing. This isn't a show put on for tourists; it is the daily grind of the Cooperativa de Pescadores. We love coming down here with strong coffee in hand just to watch the lanchas (small boats) reverse into the sand, heavy with the night's haul.
What fascinates us most is the sheer variety of marine life that comes out of these waters. It’s not just generic "white fish." The catch here is a colorful, chaotic biology lesson from the Mesoamerican Barrier Reef. Over the last few trips, we’ve been trying to learn the local names and identify exactly what ends up on our plates.
What fascinates us most is the sheer variety of marine life that comes out of these waters. It’s not just generic "white fish." The catch here is a colorful, chaotic biology lesson from the Mesoamerican Barrier Reef. Over the last few trips, we’ve been trying to learn the local names and identify exactly what ends up on our plates.
A local fisherman prepares a Cephalopholis fulva, known locally as a Coney or Butterfish, under the watchful eye of a resident pelican.
The pelicans here are aggressive, hulking birds that know exactly where to stand to catch the scraps. They crowded the fisherman in the photo above as he cleaned a vibrant, red-orange fish. Based on the spotting and the brilliant color, we identified this as a Coney, sometimes referred to as a Butterfish in the Caribbean. It’s a type of grouper, smaller than the giants you see in sport fishing magazines, but incredibly sweet-tasting.
Just a few feet away, lying on the floor of a boat, was the undisputed king of Mexican seafood menus: the Caribbean Red Snapper. You see "Huachinango" listed on every menu from Cancun to Tulum, but seeing one fresh from the water is different. The color is an intense, metallic pink-red that fades quickly once it hits the ice.
The pelicans here are aggressive, hulking birds that know exactly where to stand to catch the scraps. They crowded the fisherman in the photo above as he cleaned a vibrant, red-orange fish. Based on the spotting and the brilliant color, we identified this as a Coney, sometimes referred to as a Butterfish in the Caribbean. It’s a type of grouper, smaller than the giants you see in sport fishing magazines, but incredibly sweet-tasting.
Just a few feet away, lying on the floor of a boat, was the undisputed king of Mexican seafood menus: the Caribbean Red Snapper. You see "Huachinango" listed on every menu from Cancun to Tulum, but seeing one fresh from the water is different. The color is an intense, metallic pink-red that fades quickly once it hits the ice.
The prize of the reef: A Caribbean Red Snapper (Huachinango) fresh on the boat floor.
While the Snapper gets the glory, the locals often keep the "humbler" fish for themselves. We watched one of the fishermen, knife moving in a blur, filleting a flat, silvery fish with a high back. This is the Saucer-eyed Porgy. It has a distinctive silver sheen with a yellowish tint. These are excellent pan-fried because their flat shape yields a thin, crispy fillet that cooks evenly. It’s the kind of fish you rarely find in high-end restaurants, but it’s a staple in local kitchens.
While the Snapper gets the glory, the locals often keep the "humbler" fish for themselves. We watched one of the fishermen, knife moving in a blur, filleting a flat, silvery fish with a high back. This is the Saucer-eyed Porgy. It has a distinctive silver sheen with a yellowish tint. These are excellent pan-fried because their flat shape yields a thin, crispy fillet that cooks evenly. It’s the kind of fish you rarely find in high-end restaurants, but it’s a staple in local kitchens.
Filleting the day's catch: A Saucer-eyed Porgy, distinguished by its flat body and large eye.
Beyond the reef, the water drops off, and that’s where the hunters live. We watched a boat unload a long, sleek predator that required two hands to hold up. This was a King Mackerel. In Spanish, they are often called Sierra or Carite. They are fast, toothy swimmers that fight hard. The flesh is darker and oilier than the reef fish, making it perfect for smoking or grilling, though it must be eaten very fresh.
Beyond the reef, the water drops off, and that’s where the hunters live. We watched a boat unload a long, sleek predator that required two hands to hold up. This was a King Mackerel. In Spanish, they are often called Sierra or Carite. They are fast, toothy swimmers that fight hard. The flesh is darker and oilier than the reef fish, making it perfect for smoking or grilling, though it must be eaten very fresh.
Bringing in the heavy artillery: A large King Mackerel caught just off the reef drop-off.
Preparing to clean the large pelagic catch.
Once the fish are off the boats, they are sorted right on the wooden planks of the dock. It’s a wet, slippery mosaic of scales and tails. In one pile, we spotted a cluster of Yellowtail Snappers—easily identified by the brilliant yellow stripe running down the side and the deeply forked tail. They are arguably the most versatile fish here, light enough for ceviche but firm enough to grill.
Resting in a fisherman's hand above the pile was a smaller, peculiar-looking fish: the Yellow Goatfish. They have barbels (whiskers) on their chins used to hunt in the sand. They are small, but we’ve been told they have a fantastic, shrimp-like flavor.
Resting in a fisherman's hand above the pile was a smaller, peculiar-looking fish: the Yellow Goatfish. They have barbels (whiskers) on their chins used to hunt in the sand. They are small, but we’ve been told they have a fantastic, shrimp-like flavor.
Sorting the haul: A mix of Yellowtail Snappers on the dock, with a Yellow Goatfish held in hand.
The serious work happens when the "Peto" comes out. "Peto" is the local name for Wahoo, a fish that is revered here. It looks similar to the King Mackerel but is generally thicker, with a distinct vertical bar pattern and razor-sharp teeth. The meat is white, firm, and dense—more like pork loin than flaky fish.
We watched a fisherman strip off his shirt to handle the heavy butchery, slicing the thick Peto into round steaks (postas). This is the traditional cut for this fish; the bone in the center keeps the meat moist during high-heat cooking.
The serious work happens when the "Peto" comes out. "Peto" is the local name for Wahoo, a fish that is revered here. It looks similar to the King Mackerel but is generally thicker, with a distinct vertical bar pattern and razor-sharp teeth. The meat is white, firm, and dense—more like pork loin than flaky fish.
We watched a fisherman strip off his shirt to handle the heavy butchery, slicing the thick Peto into round steaks (postas). This is the traditional cut for this fish; the bone in the center keeps the meat moist during high-heat cooking.
The "Peto" (Wahoo) is dense enough to be cut into thick steaks rather than delicate fillets.
Cooking Your Catch: 3 Puerto Morelos Styles
If you rent a house here, buy directly from the dock. Here is how we recommend preparing these specific fish, based on local advice:
Buying directly from the fishermen isn't just about freshness; it's about connecting with the town's roots. When you look the person in the eye who hauled your dinner out of the Caribbean, the meal always tastes just a little bit better.
Cooking Your Catch: 3 Puerto Morelos Styles
If you rent a house here, buy directly from the dock. Here is how we recommend preparing these specific fish, based on local advice:
- For the Porgy & Goatfish: Pescado Frito Don’t overcomplicate these. Score the skin of the whole fish with diagonal cuts. Rub with lime, salt, and pepper, and dredge lightly in flour. Fry in hot oil until the skin is like a potato chip. Serve with hot sauce and lime.
- For the Peto (Wahoo) Steaks: Al Mojo de Ajo Because Peto is dense, it holds up to heavy sauces. Sauté plenty of minced garlic in butter and olive oil until golden (don't burn it!). Sear the Peto steaks for 3-4 minutes per side. Drench them in the garlic butter.
- For the Snappers: Ceviche Estilo Puerto Dice the Yellowtail or Red Snapper into small cubes. "Cook" them in fresh lime juice for 20 minutes. Mix with diced tomato, white onion, cilantro, and—the secret ingredient—finely diced cucumber for crunch. Top with avocado.
Buying directly from the fishermen isn't just about freshness; it's about connecting with the town's roots. When you look the person in the eye who hauled your dinner out of the Caribbean, the meal always tastes just a little bit better.
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