pescados

Pescados is the plural form of pescado in Spanish, a noun used for fish as food. In many Spanish-speaking regions, pescado refers to edible fish, while pez denotes the living fish in the water. Pescados can refer to multiple species or portions of fish prepared or sold for consumption, and the term is common in markets, kitchens, and menus.

Pescados encompass a wide range of saltwater and freshwater species. Common market examples include sardines, hake, cod, tuna, trout, and salmon. They are valued for flavor, texture, and culinary versatility. Nutritionally, fish are a high‑quality protein source and provide long‑chain omega‑3 fatty acids (EPA and DHA), as well as vitamins D and B2 and minerals such as selenium and iodine. Because some species may accumulate mercury or other contaminants, dietary guidelines often emphasize variety and cautious choices for certain groups, such as pregnant people and young children.

Culinary uses vary by region and tradition, with methods including grilling, baking, frying, steaming, or poaching. Dishes range from simple fillets to whole-roasted fish and marinated preparations like ceviche. In commerce, the term pescados frescos signals recently caught fish. Sustainability concerns affect access to pescados; consumers and authorities promote responsible fishing, species-specific quotas, and certified seafood options to reduce overfishing and bycatch.