Smoked Marlin Tostadas (Sinaloa Style)

History & Origin

Smoked marlin tostadas are one of the most iconic snacks of Mazatlán, the most important coastal city of Sinaloa state, and the Mexican Pacific coastline in general. Striped marlin (Kajikia audax) and black marlin (Istiompax indica) are deep-sea fish abundant in the Pacific off the coasts of Sinaloa, Nayarit and Baja California Sur, fished artisanally by generations of Sinaloa fishermen. Mazatlán smoked marlin has a history going back to at least the 19th century, when port fishermen began smoking surplus catch to preserve it during months of lower fishing. Cold or hot smoking with fruit wood or mangrove gives the marlin a deep, salty and slightly sweet flavour that distinguishes it from any other smoked fish in the world. Marlin tostadas emerged as a way to use shredded smoked marlin: placed on a crispy corn tostada, topped with sliced avocado or guacamole, diced tomato, red onion, coriander and a squeeze of lime. This quick assembly became the favourite snack of Sinaloan ports, eaten at all hours in seafood restaurants, tostada stalls and beach eateries. Today, Mazatlán smoked marlin is exported throughout Mexico and to Mexican community markets in the USA. Marlin tostadas are also made with fresh marlin ceviche marinated in lime and chilli, popular during sport fishing season.