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Gulf Corvina
Among its multiple health benefits its high content in protein stands out. Additionally, it is recommended to consume this white meat fish for its easy digestion, as well as, its high content in vitamins, mainly vitamin A, and minerals such as phosphorus, iron, calcium, potassium, and magnesium.
During fishing season, this species is captured in considerably high quantities, for this reason major food chains and restaurants prefer it, since in proper conservation it can be stored and guarantee its freshness, flavor and quality. This also means its price can be fixed and set throughout the year without compromising the customers preferences.
VACUUM PACKED
In our country, an average of 16,000 tons of curvina are produced annually in 17 states, and around 50 percent is caught in the Upper Gulf of California, specifically in the communities of the states of Sonora and Baja California, as is the case of the Gulf Corvina, a species of high economic and social value for the region.
The small vessels used to capture curvina, especially in the northern Gulf of California, use sustainable methods such as the purse seine fishing system, in order to protect to other species. The curvina is part of the gastronomy of various areas of Mexico, a tasty and easy-to-prepare fish, in great demand among the consuming public and that can be cooked in broth, grilled or fried, in ceviche and breaded, to mention just a few.
