Fish & Seafood in Belize

Enjoying Belizean Seafood: Delicacies and Conservation

Nestled between the lush Central American jungles and the pristine Caribbean Sea, Belize offers an unparalleled bounty of seafood, making it a paradise for culinary adventurers and eco-conscious diners alike. Here, we dive into the vibrant world of fish and seafood in Belize—highlighting what to savor, what to save, and how to dine responsibly without compromising the health of our precious marine ecosystems.

Our Featured Belizean Fish & Seafood Recipes

• Fried Snapper
• Stuffed Red Snapper
• Fried Baracuda Steaks
• Sere
• Hudut
• Ceviches: Shrimp, Conch, Mango Shrimp
• Coconut Shrimp
• Conch Fritters
• Fish Panades
• Turtle Soup (Traditional/Historical)

Belize’s Seafood Bounty: A Culinary Treasure

Belize’s waters teem with a variety of fish and seafood, each bringing its unique flavors and textures to the Belizean dining table. From the beloved snappers to the elusive jacks, and the sustainable choices of lionfish to the conservation success stories like conch and lobster, Belize’s marine offerings are as diverse as its landscapes.

The Lionfish Invasion: A Culinary Response

One of the most intriguing chapters in Belize’s marine story is the invasion of the lionfish, a species not native to the Caribbean Sea. Characterized by their striking appearance and voracious appetite, lionfish have posed a significant threat to the delicate balance of reef ecosystems by preying on smaller fish and competing with native species for food. However, Belize has turned this ecological challenge into a culinary opportunity.

Recognizing the threat to local marine life, conservationists, fishermen, and chefs in Belize have spearheaded efforts to control the lionfish population through one of the most effective means possible: adding it to the menu. Lionfish are now targeted by divers and fishermen, encouraged by initiatives that promote the consumption of this invasive species. Rich in flavor and surprisingly tender, lionfish meat has become a sought-after delicacy, appearing in ceviches, grilled dishes, and gourmet recipes across Belize.

Snappers: The Ocean’s Palette

Red, Yellowtail, Mangrove, Dog Tooth, Queen, Black, and Cubera Snappers are the stars of the Belizean seafood scene. Revered for their firm flesh and mild to robust flavors, these snappers are versatile heroes of the local cuisine, gracing everything from simple grilled dishes to elaborate stews and ceviches. As larger snappers are less abundant these days fisherfolk have started taking and eating more grunts (french grunts, bluestripped grunts, and white grunts). Locals enjoy cooking the smaller fish in soups like Sere and Hudut.

Types of Snappers in Belize:

• Mutton snapper, Lutjanus analis
• Gray snapper. Lutjanus griseus   local Belize name “Black Snapper”
• Dog snapper, Lutjanus jocu
• Yellowtail snapper, Ocyurus chrysurus
• Schoolmaster, Lutjanus apodus
• Cubera Snapper, Lutjanus cyanopterus
• Mahogany Snapper, Lutjanus mahogoni

Red, Yellowtail, Mangrove, and Dog Tooth Snapper, along with Porgy, remain popular for their flavor. Larger snappers are excellent stuffed and baked. Small snappers work well for frying.

Belize Sport Fish

While the majestic Marlin, Sailfish, Mackerel, and Kingfish are primarily pursued for the thrill of the catch, they play a vital role in Belize’s sport fishing allure. However, Dorado or Mahi Mahi breaks the mold by being both a prized catch and a beloved dish, celebrated for its dense, flavorful meat that stands up well to grilling and frying. Mahi is also among the fastest-growing fish in the world so relatively a more sustainable fishery. Dorado in Belize is caught only by hook and line and so doesn’t include by-catch which is a concern for many Mahi fisheries.

The Jacks and Hogfish

Jacks, with their strong taste and hearty texture, are a common catch for both commercial and recreational fishers, finding their way into many traditional Belizean recipes. Conversely, the Hogfish, known for its delicate flavor, faces challenges from overfishing, spotlighting the need for sustainable spearfishing practices.

Snook

• Known for its white, firm meat, Snook is a favored choice, showcasing the variety of fish available to Belizean cooks.

Catfish

• Belizeans have a thing about catfish, locally called “Cato.” They were known to be button feeders and legend has it that in the age before plumbing, they would feast on sewage. So the story goes.
• There a several kinds of catfish found in Belize mostly in brackish water. The Mayan Catfish (Sciades (Ariopsis) assimilis, Bagre) is very similar to an ocean catfish.
• We’ve never seen catfish on a menu in Belize but our guess is in a pinch some people probably do eat them, they are edible, and in different places in the world many are fried and consumed.

Seafood to Savor with Caution

As we revel in the abundance of Belize’s seas, it’s crucial to navigate our choices with mindfulness toward conservation. Certain species, while delicious, require careful consideration due to their ecological roles or health implications.

Sharks: Guardians of the Reef

Sharks, including all their varieties found in Belizean waters, are vital for maintaining the balance of reef ecosystems. However, due to their critical role and the health risks associated with high mercury levels, they are best left in the ocean rather than on our plates.

Barracuda

• Consumed with caution due to ciguatera toxin concerns, smaller Barracuda are preferred, underscoring the importance of responsible fishing practices. Barracuda steaks are excellent deep-fried.
• For example around Caye Caulker barracuda were once abundant but due to regular overfishing even small barracuda are becoming harder to find.

Sardines

• Interestingly, despite their common presence in Belizean waters, locals do not typically consume fresh Sardines, showcasing the selectiveness of traditional Belizean dietary preferences. Most locals consider sardines to be bait for catching a better-tasting fish.
• Imported canned sardines, however, are prepared with rice (Sardines and Rice Dish).

Salt Fish

• Salt fish are commonly found in local markets in Belize. But be aware of what you are buying and buy from a trusted source. Salted fish should not smell like fish, and should be bone dry to the touch. If it is slimy or smells off–it is.
• Salt fish is also delicious when done correctly, and it can be used in soups and other dishes for additional flavor.

Imported Fish & Seafood

While the local fish market in Belize will largely feature locally caught fish the importation of fish is growing to support the growing tourist demand. When you are in Belize try eating local fish and avoid imported fish.

Fish Imported to Belize

• Salmon
• Cod
• Halibut
• Trout
• Large Tuna (little ones are caught in Belize)
• Sea Bass
• Herring
• Pollock
• Char
• Crab (Alaskan or other cold water species like King Crab)
• Oysters

A note about crabs, calamari, oysters, and octopus, While oysters are common in the Gulf of Mexico to our knowledge there are no oyster fisheries or farms in Belize. As we all know oysters are best enjoyed fresh. Likewise, calamari, and octopus if found in Belize are very likely imported as well. With the abundance of reef fresh that can be caught locally why not eat something caught locally that supports the Belizean fisheries? The same goes for crabs like stone crabs, king crabs, etc. There is not much crab fishing in Belize on a commercial scale, therefore, most of the crab sold in restaurants is imported. Blue crab were once abundant on shorelines across Belize but with habitat destruction, like the removal of mangroves and seawalls, the once common blue crab is hard to find.

Conch and Lobster: Seasonal Delights

Belize takes pride in its sustainable management of Conch and Lobster populations. By adhering to regulated seasons and supporting local conservation efforts, we can continue to enjoy these delicacies without contributing to overfishing or poaching.

Conch is a versatile delicacy and can be cooked or eaten raw in Conch Ceviche. Conch burgers, Conch Fritters, and Conch Soup are always delicious.

Farmed Shrimp

In Belize, the aquaculture of shrimp represents a significant stride towards sustainable seafood production, complementing the country’s rich array of marine offerings. Shrimp farming in Belize has evolved over the years, adopting environmentally friendly practices and technologies to minimize impacts on natural ecosystems. This initiative not only contributes to the nation’s economy but also ensures a steady, sustainable supply of shrimp, bypassing the environmental degradation associated with overfishing in wild populations. Belizean shrimp farms are increasingly recognized for their commitment to quality and sustainability, producing shrimp that meets high standards for both local consumption and international export. As consumers worldwide grow more conscious of their environmental footprint, Belize’s farmed shrimp offer a responsible choice, aligning with the global shift towards more sustainable eating habits.

Belizean shrimp dishes include Coconut Shrimp, Shrimp Fajitas, Shrimp Ceviche, and tropical twists on traditional ceviche like Mango Shrimp Ceviche.

Embracing Sustainable Seafood Practices

Belize’s commitment to marine conservation is reflected in its fishing regulations, which aim to protect not just the fish but the future of fishing itself. From the ban on gill nets to the protection of species like Bonefish, Tarpon, and Permit, Belize is a model of responsible stewardship.

The Path Forward: Conservation and Culinary Enjoyment

As we indulge in the culinary riches of Belize’s seas, let’s commit to making choices that support sustainable practices and marine conservation. By choosing to eat seasonally, supporting eco-friendly fishing methods, and staying informed about protected species, we contribute to the health of our oceans and the vibrancy of Belizean cuisine.

Groupers and Triggerfish

In the vibrant underwater world of Belize, Groupers and Triggerfish hold special places, both in the ecosystem and in the hearts of those who advocate for marine conservation. Among the Groupers, the Nassau and Goliath (formerly known as the Jewfish) are under protection due to their dwindling numbers, a consequence of overfishing and habitat destruction. These species, once common on Belizean plates, are now recognized for their critical roles in maintaining the health of coral reefs by controlling the population of smaller fish and contributing to the reef’s biodiversity. Groupers tend to be very slow-growing, so throw the small ones back, please.

Grouper

• While Black Grouper and Red Grouper are enjoyed, it’s crucial to note the protected status of the Nassau and Goliath Grouper, highlighting Belize’s efforts in marine conservation.

Similarly, Triggerfish, with their distinct appearance and behavior, have become protected species in Belize. Known for their delicious taste, Triggerfish populations have faced declines, leading to protective measures to ensure their survival. Their protection underscores the delicate balance between culinary traditions and the necessity of ecological preservation.

Echoes of the Past: Historical Fisheries in Transition

Belize’s rich marine history is marked by the evolution of its fisheries, reflecting changing attitudes towards conservation and sustainable use of ocean resources. Two notable examples of this transition are the Bonefish and the Marine Turtle.

Bonefish: From Gill Nets to Catch-and-Release

Historically, Bonefish, known locally as “macabi,” were commonly caught using gill nets and were a staple in traditional Belizean dishes, often smoked for fish panades. However, recognizing the importance of Bonefish for both the marine ecosystem and as a key attraction for sport fishing, Belize has moved towards protecting these slender silvery fish. Today, Bonefish are celebrated targets for catch-and-release sport fishing, showcasing a shift from consumption to conservation.

Marine Turtles: A Conservation Success Story

Marine Turtles, once a source of meat, eggs, and shells, have become symbols of conservation success in Belize and around the world. Decades of exploitation led to the brink of extinction for several turtle species. In response, Belize has implemented stringent protections for Marine Turtles, focusing on habitat protection, anti-poaching measures, and community education. These efforts have contributed to the gradual recovery of turtle populations, transforming Marine Turtles from a dietary component to cherished ambassadors of ocean conservation.

Prohibited Consumption

• Belize also protects Parrotfish, Blue Tang, Surgeonfish, Doctor Fish, Marine Turtles, Whale Shark, and all Marine Mammals, which are essential for the health of coral reefs and marine ecosystems.

All species of parrotfish are now protected in Belize. We recall a time when local fishermen would dive and spear gigantic parrotfish for export. That practice is now banned and parrotfish are better understood to have an important role in the health of the reef ecosystem.

Nurturing the Future Through Sustainable Choices

Belize’s journey from traditional fisheries to a model of marine conservation highlights the nation’s commitment to protecting its marine heritage while embracing sustainable practices. The stories of Groupers, Triggerfish, Bonefish, and Marine Turtles illustrate the complex interplay between culinary traditions and the imperative of ecological stewardship.

As we continue to enjoy the bounty of Belize’s seas, let us do so with a mindful appreciation for the creatures that inhabit them and the conservation efforts that ensure their survival. By choosing to consume seafood responsibly, supporting protected species, and advocating for sustainable fishing practices, we contribute to a future where Belize’s marine life thrives alongside its rich culinary traditions.