Pargo
Known as Huachinango in Spanish, Pargo is one of the most prized table fish in Baja California Sur. These beautiful red fish are structure-oriented and excellent eating.
Overview
Pargo, also known as Pacific Red Snapper or Huachinango (Lutjanus peru), is one of the most important food fish in Baja California Sur. These beautiful rose-colored fish are found near rocky reefs, underwater pinnacles, and artificial structures throughout Los Cabos waters. They're highly prized for their firm, white, flaky meat with a mild, sweet flavor that's excellent in virtually any preparation.
In Los Cabos, Pargo are present year-round and are a primary target for bottom fishing charters. They're caught using light to medium tackle near structure. Pargo are also commonly caught by local fishermen and appear on the menu of virtually every seafood restaurant in Cabo.
Physical Characteristics
Pargo have a deep, compressed body with a large mouth and sharp canine teeth. Their coloration is rose-red to pinkish-red on the back and sides, fading to silver-white on the belly. They have a distinctive red eye.
Several species of Pargo are found in Cabo waters, including the Pacific Red Snapper (L. peru) and the Colorado Snapper (L. colorado). All are excellent eating.
Best Seasons
Pargo are available year-round in Los Cabos. They're most active from March through October when water temperatures are warmer, but they can be caught reliably in any month. They hold near structure at depths of 60-150 feet and are most active during periods of moving water (tide changes). Fishing the last two hours of the incoming tide and the first two hours of the outgoing tide is most productive.
Hot Spots
Los Arcos
1-3 mi E. The structure around the famous arch is prime Pargo habitat.
Gordo Banks (Shallow)
5-10 mi SE. The shallow pinnacle areas hold Pargo year-round.
Santa Maria / Chileno
4-8 mi E. Rocky nearshore reefs hold good numbers of Pargo.
San Jose Estuary
20 mi E. Structure near the estuary mouth is productive.
Best Techniques
Table Fare
Pargo is among the best-eating fish in Mexican waters. The meat is pure white, firm, and flaky with a delicate, sweet flavor. It's incredibly versatile in the kitchen. Popular preparations in Cabo include:
- Pargo a la Veracruzana: Baked with tomatoes, olives, capers, and onions: a classic Mexican preparation
- Grilled: Simple preparation with lime, garlic, and butter
- Fish Tacos: Grilled Pargo is the gold standard for Baja-style fish tacos
- Ceviche: Fresh Pargo makes excellent ceviche
Pargo is the most common fish on Cabo restaurant menus; when you see "catch of the day," it's often Pargo.
Conservation
Note
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