There’s absolutely no shortage of seafood in this country, whether on the coast or up in the highlands. When I walk into the fish markets here, there is just so much seafood, I often get to wondering if there’s even anything left in the Pacific Ocean off Ecuador’s coast!
We have paid 2.00/lb for fresh tuna steaks; $3.00, $6.00, or $9.00 for prawns depending on their size; $3.00/lb for dorado (mahi mahi); $3.00/lb for corvina. And at no extra cost, we have had the fish merchants clean and devein our shrimp, — they’re quite fast. There’s flounder, and certainly much more. And then there is fresh water trout and talapia.
The Imbabura fish market is largest on certain days when the fish is trucked in and the fish is freshest.
If one is visiting Ecuador, there are a few dishes that one may want to try depending on the region or province:
If in the Galapagos, the Brujo fish. It’s tender flaky white meat is exceptional.
I also love breaded shrimp — Shrimp Apanado. Whether one is on the coast or in the Sierras, shrimp apanado can be enjoyed fresh.
And, another must try is an Encebollado — fish soup.
Encebollado (Spanish: cooked with onions) is a fish stew from Ecuador, regarded as a national dish.123 It is served with boiled cassava and pickled red onion rings. A dressing of onion is prepared with fresh tomato and spices such as pepper or coriander leaves. It is commonly prepared with albacore, but also tuna, billfish, or bonito. It may be served with ripe avocado.
Then, if on the coast, depending on the region, there is fish or shrimp in coconut sauce — just heavenly.
—Please note: that as far as the recipes go, garlic here is a whole lot less potent, therefore, I cook with a lot more than I would living in the States.