They are traditional and expected among the Buenos Aires population every May
Mazatlan, Sin.- In the coastal waters of Mazatlan, Sinaloa, the May season marks a renowned culinary event: the arrival of the Pajarito fish. This delicate copy, characteristic of its brief annual presence, awakens the enthusiasm of the locals during their 60 days in the region.
The curious appellation of the bird arises from its apparent ability to slide “planning” on the surface of the sea while grouped in schools.
“The way they move is the one that gives them that name, this was told by veterans and that I am not very new, but this is coming from years,” said Mario Eduardo Jiménez, fisherman of the jetty of the island of the island of the stone.
Its capture, different from that of other marine species, is carried out during the nights and early mornings, using pangas equipped with lamps to attract and capture these elusive fish more effectively.
The enthusiasts of this marine delight must enter the aquatic depths, where the fish groups gather, including areas such as three islands, Cerritos beach and the Piaxtla bar, as well as south of Tecapan, which is where they are leaving mostly this season .
The exceptionality of its annual arrival is based on its reproductive cycle, since the little birds reach the coast of Sinaloa with the intention of reproducing, but its purpose is interrupted by the fishing arts used by local fishermen.
To date, the bird’s capture lacks legal regulations, which generates debates about its preservation.
Its roots in the local tradition is based on the rarity of its presence, confined only to the month of May, which makes it a coveted and emblematic delicacy for the community.
“No, because it is something that only manages to capture once a year and right now, I have been louse, nothing more in May can be captured, that’s why people go crazy when they get captured and go with buckets rowing in Norte beach, jetty or where they find out what there is, “added the fisherman, who has 27 years of experience.
Although many believe that the little bird only has a presentation, in Mazatlan there are four popular ways to enjoy this traditional delicacy.
The best known is the fried bird. After cleaning it, it fry in a comal with plenty of oil. It is a simple preparation, but much appreciated, especially when it is served with sauce and beans, raising the dish to a decent level of a Michelin star.
Another option is the empanized bird, which is usually used in tacos and accompanied with molcajete sauce, offering a crunchy texture and a unique flavor.
Less common are the capped birds, a recipe that mimics the traditional shrimp tacos, but replacing the shrimp with the little bird. They are served with mayonnaise, vegetables and sauce.
Finally, the Oredo Pajarito is the rarest preparation. Here, the spine does not retire, and after cleaning it, it dries in the sun once or twice before frying it. This process allows you to enjoy almost all parts of the bird, including the spine, providing a unique culinary experience.
Source: elsoldemazatlan
