Cook Your Catch in Los Cabos: We Prepare Your Fish Over Charcoal

You Caught It. We Cook It.

You spent the morning on the water. The Sea of Cortez gave you something good. Yellowfin tuna, dorado, wahoo, maybe a roosterfish if the day was really on your side. Now what?

Most people take their catch back to the hotel and hope someone at the restaurant knows what to do with it. Or worse, it ends up in a cooler and never gets eaten properly.

At Kitchen, we do something different. Bring us your fish, and we prepare it over live charcoal with the same technique and care we put into every dish on our menu. Your catch, our fire.

How It Works

1. Reserve at least 24 hours in advance

Send us a WhatsApp or call to coordinate. We need to know your group size, what you expect to catch, and what time you want to eat. This is not a walk-in service, we prepare for your fish specifically.

2. Deliver your catch before 2 PM

Bring the fish to Kitchen before 2 PM on the day of your dinner. It needs to arrive fresh, cleaned, and on ice. Your charter captain will know the drill. If you need guidance on how to transport it, ask us.

3. Sign the external food disclaimer

This is standard for any restaurant that prepares ingredients brought in by guests. It is a simple form, routine, and takes 30 seconds. We take food safety seriously.

4. Show up for dinner

We handle the rest. Our team inspects the fish, selects the best preparation method based on the species and size, and cooks it over charcoal during your dinner service. You get to watch it happen in the open kitchen.

What We Prepare

The preparation depends on the species. Some fish are better grilled whole. Others work as carpaccio, ceviche, or seared fillets. Our team makes the call based on what you bring, but here is what we typically do:

• Yellowfin Tuna: Seared rare over high heat, sliced thick. The charcoal gives it a crust that you cannot replicate at home.
• Dorado (Mahi-Mahi): Grilled with herbs and citrus. Clean, bright, perfect with our sides.
• Wahoo: Quick sear, almost like a steak. This fish does not need much, just fire and timing.
• Marlin: Smoked low and slow if you want something special. Takes longer but worth it.
• Roosterfish: Grilled whole if the size is right. Dramatic on the table.

We pair it with seasonal sides from our menu: cauliflower puree, organic baby vegetables, our house noodles, or whatever makes sense that night.

For Charter Operators

If you run a fishing charter in Los Cabos, this is a service you can offer your clients. Their morning on the water turns into a full day experience that ends with their own catch cooked at one of the best restaurants in the Art District.

We work with charter captains to coordinate logistics. You handle the fish, we handle the kitchen. Your clients get an experience they will talk about for years.

PARTNER WITH US

Fishing Season in Los Cabos

The Sea of Cortez produces different species throughout the year:

• Yellowfin Tuna: Year round, peak June through November
• Dorado (Mahi-Mahi): May through November
• Wahoo: October through February
• Marlin (Blue, Striped, Black): Peak August through November
• Roosterfish: May through October
• Sailfish: October through March

November through February is peak fishing season and also peak tourist season. This is when Cook Your Catch gets the most demand.

Book Your Cook Your Catch

Contact us at least 24 hours before your dinner. Tell us your group size and what you plan to catch. We handle everything from there.

BOOK COOK YOUR CATCH

Recommended Fishing Charters

Looking for a charter? These are some of the fishing operations we work with in Los Cabos. Tell them Kitchen sent you.

Coming soon. If you run a charter and want to be listed here, send us a message.