Guam, a tropical paradise in the Western Pacific, is a haven for seafood lovers, offering a bountiful and fresh culinary experience. The island's rich marine ecosystem provides an incredible variety of fish, from prized deep-sea predators to vibrant reef dwellers. Knowing what fish can you eat in Guam is the first step to enjoying the freshest local flavors, often prepared using centuries-old Chamorro cooking techniques.
Deep-Sea Delicacies
Beyond Guam's protective reefs, the deep waters teem with prized game fish. These are the powerful species that local fishing charters target and that often end up on the finest restaurant menus.
Wahoo (Ono)
Known in Hawaii as 'Ono,' meaning 'delicious,' this fast and tasty fish is a year-round catch in Guam, though it peaks in November. Wahoo's firm, white meat is perfect for a variety of preparations. Many Guam captains keep soy sauce on hand for immediate sashimi-style enjoyment.
Tuna
Various species of tuna are available, especially from June to October when Yellowfin Tuna are most common. Other popular types include Skipjack Tuna and Dogtooth Tuna. The latter, a type of large mackerel, is a year-round resident of Guam's reefs and deeper waters. The meaty texture and rich flavor of fresh, local tuna are unbeatable.
Mahi Mahi (Botague)
This brightly colored fish is a local favorite, typically found in large schools during Guam's winter and spring months, peaking in March. Mahi Mahi has a firm, sweet flavor and is excellent grilled, fried, or in savory dishes like those found at local restaurants.
Reef and Bottom Dwellers
Closer to shore, the colorful reefs hide a different array of species, many of which are staples of Chamorro cuisine. These are the fish often caught by traditional throw-net fishing (talaya) or bottom fishing.
- Parrotfish (Laggua or Palakse): Easily identified by their beak-like mouths, parrotfish are a common and delicious reef fish often fried or barbecued. Their flaky meat is highly prized.
- Snappers and Groupers: The reefs host several types of snapper (e.g., Bluelined, Red) and grouper (e.g., Spotted, Black-Tipped), which can be found by bottom fishing. Larger varieties are especially sought after.
- Goatfish (Tiao): Another common reef fish caught with throw nets or lines.
- Trevallies (Giant and Bluefin): Found near the reef edges, these powerful fish offer a thrilling fight for anglers and a satisfying meal.
Traditional Chamorro Preparations
Cooking methods in Guam are designed to bring out the natural freshness of the catch, with many recipes passed down through generations.
- Eskabeche: A classic Chamorro dish where fried fish (often rabbitfish or convict tang) is covered in a sweet-and-sour vinegar-based sauce with yellow ginger and vegetables.
- Barbecued Fish (Guihan): A simple and popular preparation, often served with fina'denne', a tangy dipping sauce made with soy sauce, vinegar, lemon, and onions.
- Kelaguen: While famously made with shrimp or chicken, a fish version of this ceviche-like dish is also a local delicacy.
Comparison of Guam's Seafood Varieties
To help you decide what to try, here is a comparison of some deep-sea versus reef fish characteristics.
| Feature | Deep-Sea Fish (e.g., Tuna, Wahoo, Mahi Mahi) | Reef Fish (e.g., Parrotfish, Snapper, Grouper) |
|---|---|---|
| Habitat | Open ocean, deep waters, near FADs | Coral reefs, shallow coastal areas |
| Common Preparation | Sashimi, grilled, seared | Fried, barbecued, in stews (Eskabeche) |
| Flavor Profile | Often rich, meaty, with stronger taste | Can be delicate, flaky, milder flavor |
| Catching Method | Trolling, jigging in deeper waters | Bottom fishing, spearfishing, throw-netting |
| Ciguatera Risk | Generally lower risk | Potential risk, especially in larger predatory species |
Important Considerations
While the seafood in Guam is generally safe and delicious, it's crucial to be mindful of certain factors to ensure a safe dining experience.
Ciguatera Poisoning
Larger predatory reef fish can carry ciguatera, a toxin that accumulates in the food chain. The University of Guam provides excellent resources detailing which reef animals pose a risk. It's always best to consume reef fish from trusted vendors or restaurants. For example, Thumbprint Emperor has been flagged for ciguatera risk.
Seasonality and Freshness
Supporting local fishermen who sell their daily catches is the best way to get the freshest seafood. Roadside vendors, especially for seasonal catches like atuiai (bigeye scad) and mañahak (juvenile rabbitfish), are a great option. Seasonal runs of fish, influenced by lunar cycles and climate, are part of the local culture and provide peak flavor experiences.
Conclusion
From the deep-sea catches of Wahoo and Tuna to the colorful reef inhabitants like Parrotfish, the answer to "what fish can you eat in Guam?" is a feast for the senses. Whether enjoyed raw as sashimi, fried in a traditional Chamorro style, or barbecued over an open flame, the island's seafood offers a unique and memorable culinary journey. Be adventurous, support local fishermen, and most importantly, enjoy the fresh flavors of the Pacific. To learn more about traditional Chamorro food preparations, Guampedia provides a recipe for barbecued fish.
