Orange roughy

Orange fish is a common name used in some Spanish-speaking regions to refer to certain fish with an orange hue that are frequently used in local and traditional cuisine. Although the term may vary by country, it is often associated with firm-fleshed, mild-flavored fish, ideal for baking, grilling, or stews.

Origin: The orange fish is common in temperate and tropical waters, mainly in coastal areas of Latin America and the Caribbean. Its presence in local markets and fishmongers is due to artisanal or commercial fishing in these regions.

Properties: This type of fish is an excellent source of high-quality protein, low in saturated fat, and rich in omega-3 fatty acids, which are beneficial for cardiovascular health. It also provides B vitamins, especially B12, and minerals such as phosphorus, selenium, and iodine.

Synonyms in Spanish from Latin America: Depending on the country, the orange fish may be called by different names, such as guachinango (Mexico, Cuba), huachinango (Puerto Rico), or pargo rojo (various areas of the Caribbean and Central America). It is important to identify the local name to ensure the correct selection of the ingredient in recipes.