La merluza del Pacífico
Ciencia y sabor en las costas mexicanas
DOI:
https://doi.org/10.29105/bys9.18-273Keywords:
Deep fish, pacific hake, fisheries sustainability, marine gastronomy, comprehensive utilization, biological resources, Gulf of CaliforniaAbstract
Pacific hake (Merluccius productus) is a fishery resource with high ecological, economic, and nutritional impact on the Mexican coast. This fish inhabits demersal zones between 50 and 900 meters deep and plays a key role in marine food webs. After fishing and processing, hake is available in some markets in central Mexico and is exported to countries of America, Europe and Asia. Its lean meat, rich in high-quality protein, fatty acids (e.g., omega-3), and essential micronutrients, makes it a healthy food alternative. In Mexico, its consumption has expanded from traditional preparations to contemporary cuisine, contributing to food security and the country's culinary diversification. Simultaneously, the growing scientific and productive interest in this species has driven studies and management strategies aimed at its responsible use, leading to the recommendation of catch quotas for each fishing season. The integration of scientific knowledge with social participation and sustainable gastronomy can transform M. productus into a model of comprehensive and responsible use that links science, coastal economy and food culture in Mexico.
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References
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