Culinary

What’s for Dinner: Fresh Fish

3 Min Read

Story By:David Mangum

Photos By:Nick Kelley

Location:Osa Peninsula, Costa Rica

We weren’t looking for black tie restaurants in the rainforest. After all, we came here to fish, surf, and hike. We left with an appreciation of what it means to eat extremely local.

YETI Ambassador

David Mangum

Fishing

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.

Catch your Dinner

If eating locally is your thing, it doesn’t get more local than the Osa. If you can catch it, you can eat it in a matter of hours. We spent the day catching tuna, but also went after Mahi Mahi with our guides the same way they get after billfish: they tease them up. They’ll put some lures without hooks behind the big fishing boats and the fish will come up and attack that stuff. Then the guides move those teasers out of the way and I throw a fly in there. That’s how I caught the dorado. Here’s what you can expect from sportfishing seasonally in the Osa Peninsula:

Tuna

Yellowfin is the main species and can be up to 300 lbs. Tuna starts to pick up in May and continue through December, with some of the bigger tuna showing up in November. Tuna starts tapering off in January. A great fish for the freshest sashimi you’ll ever have.

Dorado (also known as Mahi Mahi):

Available any day of the year, but common January through May and very abundant November and December.

Wahoo

Not common in this area, although they can surprise you any time of year.

Sailfish*

November through May is the prime time. Numbers taper off in mid-April but they can show up any day of the year. *These are catch & release only.

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.

Sample the Local Restaurants

Let’s say you just enjoy the sport of fishing – and not eating – your catch, or you’re targeting species that you can’t keep. Fortunately, there are several restaurants in Puerto Jimenez where you can enjoy an incredible meal after a long day on the water. Here are a few of our favorites:

Pearl of the Osa at Playa Preciosa

This open air restaurant situated on a beautiful beach at the Iguana Lodge offers some incredible caesar salads and French fries. Bring your swimsuit to swim after your meal and take in the bioluminescence.

Las Terrazas

Located on Puerto Jimenez’ main street, Las Terrazas is a quaint second story restaurant where you can enjoy a drink while watching the town wind down for the night.

Los Delfines

This restaurant is a favorite of the locals. It’s located on the sand of the Golfo Dulce right next to the Crocodile Bay Marina. The breeze is fresh and cool here all day, and the chocolate milkshakes and margaritas are equally as refreshing.