Fishing in Los Cabos: Best Seasons, Species, and How to Cook Your Catch

Fishing in Los Cabos is one of those experiences that changes how you think about the ocean. The Sea of Cortez, famously called "the world's aquarium" by Jacques Cousteau, sits right at the southern tip of the Baja California Peninsula and produces some of the most diverse sport fishing on the planet. Whether you are a seasoned angler or booking your first charter, Los Cabos delivers year round. And if you land something good, Kitchen in San Jose del Cabo will cook it for you over charcoal that same evening.

Why Los Cabos Is a World-Class Fishing Destination

The geography is the reason. Cold, nutrient-rich currents from the Pacific collide with the warm waters of the Sea of Cortez right off the coast of Cabo San Lucas and San Jose del Cabo. That collision creates a feeding zone that attracts an extraordinary concentration of pelagic and reef species. The underwater canyon just offshore drops to over 1,000 feet within a mile of the coastline, bringing deep-water species unusually close to shore.

Los Cabos has hosted the Bisbee's Black and Blue tournament, one of the richest fishing tournaments in the world, for decades. But you do not need to be a tournament angler to enjoy what the Sea of Cortez offers. A half-day charter can put you on yellowtail, dorado, or tuna before lunch.

Best Fishing Seasons in Los Cabos

Every month produces fish in Los Cabos, but the species rotate with the water temperature and currents. Here is what to expect throughout the year:

January through March: Striped Marlin and Yellowtail

Winter is prime time for striped marlin. The water cools enough to push baitfish closer to shore, and the marlin follow. Yellowtail (jurel) are also running strong in the cooler months, especially around the banks and rocky structure north of San Jose del Cabo. Wahoo appear sporadically. This is a great time for experienced anglers who want a quieter season with excellent catches.

April through June: Transition Season

As the water warms, dorado (mahi-mahi) start showing up in numbers. By May, the dorado fishing gets consistently good. Yellowfin tuna begin their run in late spring. Roosterfish patrol the beaches and rocky shoreline, making this an excellent season for inshore fishing. June marks the beginning of the high-production months.

July through September: Peak Season

This is when Los Cabos earns its reputation. Blue marlin, black marlin, and sailfish are all present. Yellowfin tuna are abundant, with fish regularly exceeding 100 pounds. Dorado are everywhere. The wahoo bite picks up in September. If you only have one window to fish Los Cabos, this is it. The water is warm, the fish are aggressive, and charters are running full days with multiple species landed.

October through December: The Grand Finale

October and November are arguably the best months overall. Every major species is available. The Bisbee's tournament happens in October for a reason. Striped marlin return as the water begins cooling. Tuna are still running. Dorado are still biting. Wahoo fishing peaks in November. December starts the transition back to winter patterns, but the fishing remains excellent.

Top Species in the Sea of Cortez

• Yellowfin Tuna: Available year round with peak season June through November. Fish range from 20 to over 200 pounds. The fight is legendary, and the meat is even better.
• Dorado (Mahi-Mahi): May through November. Fast, colorful, and one of the best eating fish in the ocean. Perfect for charcoal grilling.
• Striped Marlin: December through April. The acrobatic billfish that defines winter fishing in Cabo. Catch and release is common.
• Blue Marlin: July through November. The big game. Fish can exceed 500 pounds. A bucket-list species for serious anglers.
• Yellowtail (Jurel): November through May. Excellent fighters and incredible on the grill. Found around structure and rocky reefs.
• Wahoo: September through February. Fastest fish in the ocean. Firm, white meat that sears beautifully over high heat.
• Roosterfish: Year round, peak May through October. Caught inshore along the beaches. Dramatic dorsal fin, powerful runs, usually released.

How Kitchen's Cook Your Catch Works

You spent the morning on the water and landed something worth eating. Now what? Most visitors take their fish back to the hotel and hope for the best. At Kitchen, we built a service specifically for this moment.

Here is how Cook Your Catch works:

1. Reserve at least 24 hours in advance. Contact us via WhatsApp at +52 624 155 2338 or through OpenTable. Tell us your group size and what you expect to catch.
2. Deliver the fish before 2 PM. Bring it to Kitchen cleaned, gutted, and on ice. Your charter captain handles this routinely.
3. Sign the external food disclaimer. Standard procedure for any restaurant preparing guest-supplied ingredients. Takes 30 seconds.
4. Show up for dinner. Our team inspects the fish, selects the best preparation based on species and size, and cooks it over live charcoal in our open kitchen while you watch.

Yellowfin tuna gets seared rare with a charcoal crust. Dorado goes on the grill with herbs and citrus. Wahoo gets a quick sear, almost like a steak. Marlin can be smoked low and slow if you want something special. We pair everything with seasonal sides from our menu.

Choosing a Fishing Charter

• Half day vs full day: Half days (4-6 hours) work well for dorado, yellowtail, and inshore species. Full days (8-10 hours) are better for marlin and tuna.
• Panga vs cruiser: Pangas are smaller, open boats ideal for inshore fishing and 2-3 anglers. Cruisers offer more comfort, range, and gear for big game.
• Fish handling: Ask your captain about cleaning and icing the catch. If you plan to bring it to Kitchen, the fish needs to arrive in proper condition.

From the Sea of Cortez to Your Table

There is something deeply satisfying about catching your own dinner and watching a professional kitchen prepare it over fire. It connects the morning on the water to the evening in the Art District in a way that no regular restaurant meal can replicate.

Kitchen is open Tuesday through Sunday, 5 PM to 10 PM, in Plaza Legado in the Art District of San Jose del Cabo. We are reopening November 2, 2026 for the season.

RESERVE ON OPENTABLE