Where to eat fish in Argentina

Grilled pacú, a wonder from Iguazú to Paraná

The king of river waters for its uniqueness. Its flesh is firm and very tasty, with the unctuous contribution given by the presence of a layer of subtle fat with a striking sweet note that makes every bite special. It is found only in the Litoral region  (Misiones, Corrientes, Entre Ríos, Santa Fe, Chaco and Formosa) and it is a classic to find it in empanada filling in this Argentine geographical area.

Boga, a Littoral delight

The flavor of its meat is very delicate and its texture, compact. These unique characteristics make it a very versatile fish to be cooked in different ways. It is found in the Littoral and on the coasts.

Dorado, a Santa Fe classic

Its attractive color gives rise to its name. The most common specimens weigh between 5 and 15 kilos. Due to its very firm flesh characteristics, it is suitable for any type of cooking, but it is ideal to try the entire fish roasted. Its preferred habitat: the fresh waters of the Littoral, especially in the province of Santa Fe.

Where to eat trout in Bariloche

A classic of the Patagonian sea. Its pink-colored flesh is delicate, but tasty. It is common to find it in pasta fillings, cooked on the grill, but it is a must to try it smoked in the emblematic city of Bariloche, in Patagonia, its usual habitat. We suggest you going to Casa Cassis, Jauja and Patagonia Restaurant at Hotel Llao Llao, among others.

Hake, Patagonian gold

Lean and very white meat, but generous and with a subtle flavor. It is a delicacy to cook it with its skin without ambitious sauces. Very traditional in Patagonia.

Silverside, a Buenos Aires icon

Typical in the province of Buenos Aires, it is undoubtedly one of the most emblematic specimens of Argentina. Its texture is light and it is a classic to have it in milanesa (breaded and fried).

Sardine on the beaches of Buenos Aires

They are very abundant in the Argentine sea, especially on the coasts of the province of Buenos Aires. With a delicate, but present "taste of the sea", they are widely consumed canned, a method that enhances and intensifies their delicious flavor.

Bonus track: where to eat spider crab, prawns and salicornia in Argentina

They do not belong to the fish family, but they are seafood products that cannot be missing from any traveler's table.

Where to eat spider crab in Ushuaia

Exotic due to its color and rarity. It is the queen of the Patagonian sea, especially of Ushuaia. Its meat is exquisite and eating it in its natural habitat, boiled and only with lemon is undoubtedly the must-do in this region. Recommended places: Hotel Arakur, Los Cauquenes, Chez Manu, Le Martial Restó and María Lola Restó, among others.

Read more: Everything you need to know about spider crab, the star dish of the End of the World

Prawns in Puerto Madryn

Of various calibers and sizes, this crustacean, so consumed in the world, grows in our sea, giving rise to a highly sought-after product due to its premium quality. It can be eaten in casseroles, sauces, fillings, fried, and cooked with lemon; it is a classic delicacy that never fails. Ideal in Puerto Madryn, after a spectacular whale watching.

Read more: Three days in Puerto Madryn between July and December

Salicornia in Tierra del Fuego

Or also known as sea asparagus. A marine plant, fleshy and with a somewhat crunchy texture with a vegetable and saline flavor that make it an ideal complement to any recipe. It is especially available in Tierra del Fuego.