In this Daily: Fresh Seafood Market and Another Look at Fish in Costa Rica
The Beach Club’s Fresh Seafood Market pop-up takes place between 10am and 12:30pm today, featuring local ceviche, sashimi, mussels, shrimp, and more served as you wait, alongside fresh fruit, agua de pipa (coconut water), juices, special cocktails and other drinks. Hosted by Chef Gilberto Briceño, this pop-up is a great chance to enjoy a light and flavorful snack, chat with the chef, and experience a taste of some hyper-regional products that have just come out of the waters nearby.
There’s a rich fishing culture along the coast of Guanacaste and the Nicoya Peninsula, one that relies heavily on artisan fishermen and a network of small local providers.
Artisan Fishermen and Local Markets | A Look at Fish in Costa Rica
Much of the fishing of Guanacaste -- especially in the area around Las Catalinas -- is done by artisan fishermen either from shore or in small artisan fishing boats, and there’s a lot of value to purchasing from these artisan fishermen whenever possible.
Like any fishermen, artisans want to catch as many fish as possible, feeding their families and selling the extra catch, but most operate on a much smaller individual scale than large commercial fisherman, with different techniques like hand lines or single-line fishing. Artisan fishermen also have much more incentive to protect the waters they fish, as the local stock is their livelihood, and are usually willing to work with environmental groups like ConnectOcean to learn about how they can more sustainably better fish their local waters.
Sourcing from local fishermen tends to be more ecologically sustainable, and it can also lead to a much better product. Any fish from artisans are usually delivered straight to local fish markets, where if you’re lucky you can find products almost as soon as they’ve come from the ocean. The flavor of seafood is always richest when enjoyed as soon as possible, so finding a good fish market that works with locals can be the key to some truly delicious products.
Chefs in town like Briceño and Umaña cultivate relationships with local seafood providers for this reason, sourcing more ecologically sustainable, prime products just as they come from the sea. Stop by today and ask Chef Gilberto about the fish before you enjoy. Each one will have a story and most will have been sourced surprisingly recently. If you pay attention you can taste the difference.