I came to the Osa Peninsula with my fifteen-year-old daughter, Marin. What makes the peninsula so unique is the abrupt ocean dropoff that provides ample, easy access to inshore and offshore fishing during. That way you can be on the boat in the day and cooking what you caught at night. And if you’d rather fish than cook, there are plenty of restaurants too.
As a professional fishing guide myself, I always enjoy getting out on the water in new places with a guide so I can learn as much as possible and maximize my time fishing. We fished with Crocodile Bay, one of the first outfitters there. They specialize in having people come to fish off shore either on the fly or on light tackle.
Slice it Up
Back on the beach a local chef quickly turned our catch into sashimi - which is the raw fish served thinly sliced. Eating fish this fresh is a treat, and a little wasabi and soy sauce is also a nice touch. Most Costa Rica fishing captains will carry some soy sauce and a few tubes of wasabi on the boat.
If you want to cook your catch in the Osa, most local chefs will prepare it for you in exchange for a small price and may suggest keeping the remainder of the fish to serve to other guests. You’ll enjoy an incredibly delicious meal and take pride in the fact that you earned it.